This rustic single-layer peach cobbler cake using fresh peaches has all the nostalgia of the classic summertime dessert, reimagined for the cake lover who longed for a sliceable version of this beloved treat. Just as effortless to make as a traditional cobbler, it’s humble in its simplicity, yet elegant enough to serve at a small dinner party, pack for a picnic, or enjoy simply—just because it’s Tuesday. I love adding a final touch of charm with a light dusting of powdered sugar mixed with cornstarch—it won’t melt, and it gives the cake that extra bit of sweetness and beauty.
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ingredients you'll need
- 2 Cups All Purpose Flour
- ½ Cup Butter cubed (1 stick)
- 1 Cup Sugar
- 2 Tablespoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ground Ginger
- 1 Cup Milk
- 2 large fresh peaches sliced or diced
- 1 Tablespoon of Powdered Sugar
- 1 Tablespoon of Cornstarch
how to make this peach cobbler cake
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cubed butter to the dry ingredients. Using your hands, work the butter into the flour mixture by gently pinching it between your fingers until the texture resembles coarse crumbs with some pea-sized bits remaining.
- Make a well in the center of the dry mixture. Pour in the milk and stir gently with a spatula until just combined. The batter will be thick—similar to biscuit dough.
- Fold in the chopped peaches until evenly distributed.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, or until the center is set and a cake tester or toothpick comes out clean. If the top begins to brown too deeply, lightly tent the cake with foil during the last 10 minutes of baking.
- Allow the cake to cool in the pan for no more than 10 minutes, then transfer to a cooling rack to cool completely.
- Serve warm or at room temperature. For a final touch of charm, sift a little powdered sugar mixed with cornstarch over the top before serving (optional but lovely). Delicious on its own or topped with softly whipped cream or a scoop of ice cream.
How to store this peach cobbler cake
This peach cobbler cake is best enjoyed fresh, but it holds up beautifully for a few hours at room temperature if you’re serving it later the same day—perfect for setting out before a gathering or picnic. For longer storage, cover and refrigerate for up to 2–3 days. Just keep in mind: peaches are delicate, and extended chilling can change their texture. If you’d like to make this cake well in advance, I recommend baking it without the fruit and topping it just before serving with whipped cream and fresh peach slices, shortcake-style. Skipping the peaches in the batter also gives you the option to freeze the cake—just wrap it tightly in plastic wrap and store it for up to one month.
serving suggestions to pair with this peach cobbler cake
This peach cobbler cake is simple and satisfying on its own, but it also welcomes a little something extra. Try serving it warm with a scoop of vanilla ice cream or a dollop of softly whipped cream with just a splash of almond extract. It’s the kind of easy indulgence that feels right at home whether you’re ending a weeknight meal or hosting friends on the porch.
What’s the Difference Between a Cobbler and a Cake?
While both cobbler and cake are beloved comfort desserts, they have some key differences—starting with structure.
A traditional cobbler is typically made by spooning or dropping a biscuit-style dough or batter over sweetened fruit, then baking until bubbly and golden. The result is rustic, juicy, and best served with a spoon. I often find it to be equal parts fruit to batter, making it all about that warm, jammy filling.
A cake, on the other hand, is more structured—usually made with a smoother batter that’s poured into a pan and baked into a uniform, sliceable dessert.
This peach cobbler cake brings the best of both worlds for any dessert-loving cake lover: it has the buttery, biscuit-like crumb of a cobbler, baked into a cohesive cake form. The peaches are folded right into the batter, so every bite has a bit of fruit—and the finished cake is tender, golden, and just sweet enough to feel special.
equipment you'll need
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- Mixing bowls (I love these versatile glass stacking bowls)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (round) — [size 8]
- Sharp Chef's Knife
- Mixing bowls (I love these versatile glass stacking bowls)
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Peach Cobbler Cake
Ingredients
- 2 Cups All Purpose Flour
- ½ Cup Butter cubed (1 stick)
- 1 Cup Sugar
- 2 Tablespoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ground Ginger
- 1 Cup Milk
- 2 large fresh peaches sliced or diced
- 1 Tablespoon of Powdered Sugar
- 1 Tablespoon of Cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cubed butter to the dry ingredients. Using your hands, work the butter into the flour mixture by gently pinching it between your fingers until the texture resembles coarse crumbs with some pea-sized bits remaining.
- Make a well in the center of the dry mixture. Pour in the milk and stir gently with a spatula until just combined. The batter will be thick—similar to biscuit dough.
- Fold in the chopped peaches until evenly distributed.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, or until the center is set and a cake tester or toothpick comes out clean. If the top begins to brown too deeply, lightly tent the cake with foil during the last 10 minutes of baking.
- Allow the cake to cool in the pan for no more than 10 minutes, then transfer to a cooling rack to cool completely.
- Serve warm or at room temperature. For a final touch of charm, sift a little powdered sugar mixed with cornstarch over the top before serving (optional but lovely). Delicious on its own or topped with softly whipped cream or a scoop of ice cream.
Notes
Notes from My Kitchen:
- You can use peeled or unpeeled peaches—go with whatever feels most joyful.
- This recipe is easy to adapt with nectarines, plums, or berries when peaches are out of season.
- The biscuit-like texture is intentional—it’s what makes this feel like a true cobbler-cake hybrid.
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