This Peach Cobbler Cake is made with fresh peaches and topped with the most perfect brown sugar frosting! This peach cake is a wonderful way to enjoy the season’s best!
I’m proud to have partnered with Bob’s Red Mill to bring you this recipe.
Peaches remind me of vacation. I remember a few years ago, my family and I took a short trip to Michigan. Our last night there, we stopped at a local farm stand and bought bags of nectarines, cherries, plums, and peaches.
When we got home we ran to the kitchen, rinsed our fruit and promptly began feasting. Our wrists and arms were speckled with fruit juice. Peels and pits littered the table as we gorged ourselves on plump, fresh fruit.
I will never forget how wonderful all those bags of fresh fruit tasted.
The following summer we took a trip to South Carolina. We decided to take a break from the beach and go for a little day trip. We stopped along the country roads to patronize a family farm that was selling fresh peaches.
After our Michigan trip, we knew that these farm stands yield the sweetest treats. This little stand did not disappoint. Our brown bag was busting with fragrantly ripe, juicy peaches!
Being the impatient bunch that we are, we dug right in.
You haven’t lived until you’ve had fresh peach juice dribbling down your chin. Those peaches were so incredibly fresh and delicious. They practically ruined peaches for us! We feared that no other peach could possibly compare to those fuzzy sweet roadside treats.
This time of year I cannot resist buying farm-fresh peaches as often as possible. They are so succulent and tender.
Usually, we just eat them plain. This year, I couldn’t resist baking with peaches just once. This peach cake is the perfect dessert to showcase the season’s best fruit!
How To Make Peach Cake
Before we talk about the cake we need to talk about the peaches! I used about 3 large peaches for this cake recipe (a couple more for garnish).
I peeled and diced them as well. Look for peaches that are soft to the touch. you could use firm peaches but the flavor won’t be the same.
If your peaches aren’t ripe when you buy them, place them in a brown paper bag for a day or two. They will soften up nicely.
For the cake, I beat butter and sugar together until nice and creamy. Slowly beat in eggs one at a time until blended.
At this point, I like to add in a little lemon juice. The juice won’t add much flavor but it’ll keep the peaches from turning.
For the dry ingredients, I combined Bob’s Red Mill organic all-purpose unbleached flour, baking soda, and salt.
The dry ingredients will be added to the wet ingredients alternately with buttermilk. Lastly, I fold in my peeled and diced fresh peaches.
The 9 x 13 inch cake will only take about 45 minutes to bake. Since oven temperatures vary, insert a toothpick into the center of the cake after 35 minutes to see if the center comes out clean.
Allow the cake to cool completely.
Peach Cake With Frosting
I chose to make a brown sugar buttercream for this cake because I think brown sugar compliments peaches so nicely. This is the same frosting I use for my blueberry cupcakes.
While the buttercream does have brown sugar, it is mostly made with powdered sugar.
The consistency may be a little coarser and thicker than traditional buttercream.
You can definitely stay traditional and omit the brown sugar, but the added flavor of the rich brown sugar is truly wonderful.
Top this cake with fresh peach slices and a super simple peach cobbler crumble that is made with flour, brown sugar, and Bob’s Red Mill Oats. The topping is sweet, smooth, crunchy and fruity!
Can You Freeze The Peach Cake
Yes, you can freeze this cake. Make sure it is wrapped completely in plastic wrap and then cover it in foil. The cake will last in the freezer for up to one month. Allow it to come to room temperature in the fridge.
Can I Use Canned or Frozen Peaches?
You can, however, make sure your peaches are fully drained and patted dry with a towel, especially before using them to top the cake. Add the peaches as a topping just before serving, as the added moisture will changing the consistency of the frosting.
More Peach Recipes:
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- 1 cup butter softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2 1/4 cups Bob's Red Mill Organic All-Purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of buttermilk
- 2 cups diced peeled fresh peaches
- 1 cup butter softened
- 1 cup brown sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 sliced fresh peaches
- 1 tablespoon flours
- 1 tablespoon brown sugar
- 2 tablespoons Bob's Red Mill Oats
- Preheat oven to 350. Spray a 9-x13 inch pan with cooking spray, place parchment paper into the pan and spray the paper; and set aside.
- In a mixer, combine the butter and the sugar. Beat until blended. Beat in the eggs one at a time until blended.
- Mix in lemon juice and vanilla.
- In a small bowl, combine flour, baking soda and salt. Slowly add to butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Fold the peaches into batter and stir just until peaches are incorporated into the batter. The batter will be very thick. Spread batter into greased pan.
- Bake for 40-45 minutes or until a toothpick comes out clean. Let cake cool completely.
- Remove the cake, invert it onto a platter and remove the parchment paper.
- For the frosting, combine butter and brown sugar and beat until creamy. Add powdered sugar one cup at a time. Mix in salt and enough cream until you get your frosting to a spreadable consistency.
- For the crumble, combine the flour, sugar, oats,and butter on a small baking sheet. Broil on low for 2-3 minutes or until golden.
- Sprinkle crumble over the fresh peach slices.
Nutrition InformationYield 24 Serving Size 1
Amount Per ServingCalories 352 Total Fat 17g Saturated Fat 10g Trans Fat 1g Unsaturated Fat 5g Cholesterol 59mg Sodium 209mg Carbohydrates 51g Fiber 1g Sugar 45g Protein 2g