Peach Cobbler Cake

Peach Cobbler Cake is a tender vanilla cake with pieces of fresh peach throughout. The cake is topped with a brown sugar streusel and vanilla glaze. It makes a delicious breakfast or dessert!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 375kcal

Author Kate @ I Heart Eating

Equipment

9x5 loaf pan

Ingredients

Crumb Topping

1 cup all-purpose flour
⅓ cup brown sugar packed
⅓ cup granulated sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons butter melted

Cake

2 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
⅓ cup vegetable oil
¼ cup sour cream
¼ cup buttermilk
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup diced fresh peach

Icing

1 cup powdered sugar
2-3 tablespoons milk

US Customary - Metric

Instructions

Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
In a medium bowl, stir flour, sugars, cinnamon, and nutmeg together.
1 cup all-purpose flour, ⅓ cup brown sugar, ⅓ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg
Pour in melted butter, and stir to combine. Set aside.
6 tablespoons butter
In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
In a large bowl, whisk vegetable oil, sour cream, buttermilk, and sugar together until combined.
⅓ cup vegetable oil, ¼ cup sour cream, ¼ cup buttermilk, ¾ cup granulated sugar
Whisk in eggs and vanilla extract until well-combined.
2 large eggs, 1 teaspoon vanilla extract
Whisk in dry ingredients until combined.
Fold in diced peach.
1 cup diced fresh peach
Pour batter into prepared pan.
Top with crumb mixture.
Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
If topping begins to get too brown, tent with aluminum foil.
Let loaf cool in pan for 10 minutes.
Remove cake to wire cooling rack.
Whisk powdered sugar and 2 tablespoons milk together.
1 cup powdered sugar, 2-3 tablespoons milk
Add in additional milk as needed to get thick but pourable consistency.
Drizzle icing over the top of cooled bread.
Let icing set before slicing.

Notes

Butter: I use salted butter. If you would like to use unsalted butter, add a pinch of salt to the topping.
Buttermilk: If you don't have buttermilk, you can make a substitute with this recipe.
Peaches: You could use frozen peaches. If you use frozen peaches, don't thaw before use.
Nutrition values are estimates.

Nutrition