Go Back Email Link
sugar dusted rustic peach cobbler cake on a wooden cooling rack with a blue striped towel and fresh peaches on a wooden surface

Peach Cobbler Cake

Hannah Shepherd
This rustic single-layer peach cobbler cake has all the nostalgia of the classic summertime dessert, reimagined in cake form for an easier, picnic-ready treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American

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.
Keyword Peach Cobber Cake, Rustic Cake, Single Layer Cakes