This dessert combines the elements of a classic peach pie with the structure of a layered cake. It features moist peach-infused sponges, a thickened fruit filling, and a crunchy cinnamon crumble topping.

List of ingredients

2 cups All-purpose flour – provides the main cake structure.
1 1/4 cups Cake flour – ensures a softer, finer crumb.
2 tsp Baking powder – leavening agent for lift.
1/2 tsp Baking soda – helps with browning and lift.
1 tsp Salt – balances the sweetness.
3/4 cup Unsalted butter, room temperature – creates a creamy batter.
1/4 cup Oil (canola or vegetable) – adds moisture.
1 3/4 cup White granulated sugar – primary sweetener for the cake.
1 tsp Pure vanilla extract – enhances overall flavor.
4 Large eggs, room temperature – binds the ingredients.
1 oz Freeze-dried peaches, ground to a fine crumb – intensifies peach flavor.
1 cup Lightly pureed peaches (approx. 2-3 peaches or 6 oz) – adds fresh fruit moisture.
1 tsp White granulated sugar – used for macerating pureed peaches.
3/4 cup Buttermilk, room temperature – adds tang and tenderness.
4 Peaches, peeled and cubed (approx. 1 lb) – base for the fruit filling.
1/2 cup Brown sugar, packed – sweetens the filling.
1 TBSP Cornstarch – thickens the fruit sauce.
1 TBSP Lemon juice – provides acidity to balance sweetness.
1/2 tsp Ground cinnamon – adds warmth to the filling.
1/2 cup Brown sugar, packed – for the crumble topping.
1/4 cup White granulated sugar – for the crumble topping.
1/2 TBSP Ground cinnamon – for the crumble topping.
1/4 tsp Salt – for the crumble topping.
1 1/4 cup All-purpose flour – base for the crumble.
1/2 cup Unsalted butter, melted – binds the crumble.
16 oz Cream cheese, room temperature – base for the frosting.
2 cups Unsalted butter, slightly cold – provides stability to the frosting.
5 cups Powdered sugar, sifted – sweetens and thickens the frosting.
1 tsp Pure vanilla extract – flavors the frosting.

step-by-step instructions

Prepare the Pans: Preheat the oven to 350°F. Grease three 8-inch cake pans with non-stick spray, line with parchment paper circles, and spray again to ensure easy release.
Process the Peaches: Peel and chop the fresh peaches, then blend them in a food processor until small pieces remain. Spread the puree on a plate, sprinkle with 1 tsp sugar, and let it sit for 5 minutes to macerate.
Grind Dry Peaches: Process the freeze-dried peaches into a very fine crumb.
Mix Dry Ingredients: Sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a mixing bowl; set aside.
Cream Butter and Sugar: Use a mixer to beat the room temperature butter, oil, and white sugar on high for 2 minutes until light and fluffy.
Incorporate Wet Ingredients: Add the vanilla, eggs, ground freeze-dried peaches, and the macerated peach puree. Mix on medium speed until fully combined.
Combine Batter: Gradually add the sifted dry ingredients and buttermilk. Mix on low speed until just combined, then stir by hand to remove lumps.
Bake the Cake: Divide the batter evenly between the three pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes sit in their pans for 10 minutes before transferring them to a cooling rack to cool completely.
Make the Peach Filling: Combine cubed peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan. Heat over medium heat and cook until the mixture thickens; let it cool completely.
Prepare the Crumble: Preheat the oven to 350°F and spray a cookie sheet with non-stick spray. Mix brown sugar, white sugar, cinnamon, salt, flour, and melted butter with a fork until large chunks form.
Bake the Crumble: Spread the mixture on the sheet and bake for 8 minutes. Stir the crumbles while hot and again after 10 minutes. Let them cool completely.
Prepare the Frosting: Sift the powdered sugar into a bowl. Beat the slightly cold butter on high for 2 minutes, then add cream cheese and beat for 1 minute.
Finish Frosting: Mix in the powdered sugar in two batches on low speed, then add vanilla and beat on high until creamy.
Layer the Cake: Place a small dab of frosting on the board for stability. Level the cake tops with a serrated knife. Place the first layer down and spread 3/4 cup of frosting on top.
Add Filling: Pipe a frosting border around the edge of the layer. Fill the center with half of the peach filling and sprinkle with cinnamon crumble.
Repeat Layers: Repeat the frosting, border, filling, and crumble process for the second layer. Tip: Pipe five dollops of frosting on the crumble to secure the next layer.
Final Assembly: Place the third cake layer upside down. Apply a very thin crumb coat of frosting. Freeze the cake for 15 minutes to set.
Decorate: Apply the remaining frosting to the exterior. Garnish the top with extra peach slices and cinnamon crumble.

Baking Precision and Fruit Prep

Measuring Flour for Consistent Texture

Use a spoon to scoop flour into the measuring cup and level it off with a knife. Dipping the cup directly into the bag packs the flour, which can lead to a dry cake. Using a kitchen scale is the most accurate method to ensure the correct ratio of dry to wet ingredients.

Optimizing Peach Puree Quality

Lightly pureeing the peaches means leaving some small chunks for texture. Sprinkling sugar on the puree is a process called maceration, which draws out moisture and concentrates the fruit flavor. This step ensures the peach taste is prominent throughout the sponge.

Utilizing Freeze-Dried Peaches

Freeze-dried peaches provide an intense, concentrated flavor without adding extra moisture that could collapse the cake. Grinding them into a fine powder allows them to integrate seamlessly into the batter. This prevents large fruit pieces from sinking during the baking process.

Adjusting for High Altitude Baking

If baking at high altitudes, add 3 tablespoons of extra all-purpose flour to the batter. The increased atmospheric pressure can cause cakes to rise too quickly and then collapse. The extra flour provides additional structure to support the weight of the peach puree.

Filling and Crumble Optimization

Achieving the Right Filling Consistency

Cook the peach filling until it has a thick, jam-like consistency. It will continue to thicken as it cools, so avoid overcooking it into a paste. If the filling is too runny, it may soak into the cake or leak through the frosting borders.

Ensuring Crumble Crunch

Stir the crumbles while they are hot and again after 10 minutes of cooling. This prevents the chunks from clumping together into one large mass. Properly cooled crumble remains crunchy even when placed against the moist fruit filling.

Managing Frosting Stability

Use slightly cold butter when making the cream cheese frosting. Using butter that is too soft can result in a runny frosting that cannot support the weight of the cake layers. Sifting the powdered sugar is essential to prevent lumps in the final finish.

Advanced Assembly Techniques

Leveling Cake Layers

Use a serrated knife to carefully slice the domed tops off the cooled cakes. Level layers ensure the cake does not lean or slide as you stack them. These trimmed pieces can be saved for cake pops or snacking.

The Importance of the Crumb Coat

Apply a very thin initial layer of frosting to seal in loose crumbs. Freezing the cake for 15 minutes after this step locks the crumbs in place. This ensures the final layer of frosting is smooth and clean without streaks of cake.

Securing Layers with Frosting Dollops

When adding the crumble layer, pipe small dollops of frosting on top before placing the next cake layer. This acts as an adhesive, preventing the layers from shifting during transport. The frosting border also serves as a dam to keep the peach filling contained.

Substitution and Ingredient Alternatives

Replacing Buttermilk

If buttermilk is unavailable, create a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of whole milk. Let the mixture sit for 5 to 10 minutes until it curdles. This provides the necessary acidity to react with the baking soda.

Using Frozen Peaches

Frozen peaches can be used if fresh ones are out of season. Thaw them completely and drain excess liquid before pureeing or cubing. You may need to add a small amount of extra cornstarch to the filling to account for the higher water content in frozen fruit.

Alternative Flour Options

For a slightly different texture, you can replace cake flour with a mixture of all-purpose flour and cornstarch. Remove 2 tablespoons of all-purpose flour from the measurement and replace them with 2 tablespoons of cornstarch, then sift well.

Storage and Maintenance

Refrigeration Requirements

Because this cake contains cream cheese frosting and fresh fruit filling, it must be stored in the refrigerator. Keep the cake in an airtight cake carrier to prevent it from absorbing other odors. Cold temperatures also help maintain the structural integrity of the layers.

Freezing the Cake

You can freeze the cake layers individually wrapped in plastic wrap and foil. The peach filling and crumble can also be frozen in airtight containers. Thaw the components in the refrigerator before assembling the final cake.

Optimal Serving Temperature

For the best flavor and texture, remove the cake from the fridge 30 to 60 minutes before serving. This allows the butter in the cake and frosting to soften slightly. The peach flavors become more pronounced at room temperature.

Troubleshooting Common Issues

Preventing Dry Cake Sponges

Avoid overmixing the batter after adding the flour and buttermilk. Overmixing develops too much gluten, which results in a tough, dry texture. Stir by hand for the final stage to keep the crumb tender.

Fixing Runny Fruit Filling

If the filling is too thin after cooling, you can gently reheat it and whisk in a small slurry of cornstarch and water. Simmer for another few minutes until the desired thickness is reached. Always ensure the filling is completely cold before assembly.

Correcting Soft Crumble Texture

If the crumble is too soft, it may be due to underbaking or high humidity. Bake for an additional 2-3 minutes if the pieces do not feel firm. Store the crumble in a dry environment to maintain its crunch.

Frequently Asked Questions

Can I make the filling in advance?

Yes, the peach filling and cinnamon crumble can be prepared a day ahead of time. Store them in separate airtight containers in the refrigerator. This simplifies the assembly process on the day of the event.

How do I store leftover cake?

Store leftover slices in an airtight container in the refrigerator for up to 4 days. To refresh the cake, let a slice sit at room temperature for 15 minutes before eating. Do not freeze the cake once it has been fully frosted.

What peaches are best for this cake?

Firm yellow peaches are ideal because they hold their shape during the cooking of the filling. If the peaches are too ripe, they may turn into a mushy puree rather than distinct cubes. Ensure they are peeled for a smooth mouthfeel.

Layered Peach Cobbler Cake

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Author: Lora Marie Bennett
Total Time: 173 minutes
Yield: 16 slices
Diet: General

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Description

This peach cobbler cake is a layered peach cake filled with peach pie filling and a cinnamon crumble. It is topped with a cream cheese frosting and more peaches.

Ingredients

2 cups All-purpose flour
1 1/4 cups Cake flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
3/4 cup Unsalted butter, room temperature
1/4 cup Oil (canola or vegetable)
1 3/4 cup White granulated sugar
1 tsp Pure vanilla extract
4 Large eggs, room temperature
1 oz Freeze-dried peaches, grounded to a fine crumb
1 cup Lightly pureed peaches
1 tsp White granulated sugar
3/4 cup Buttermilk, room temperature
4 Peaches, peeled and cubed or 1 lb
1/2 cup Brown sugar, packed
1 TBSP Cornstarch
1 TBSP Lemon juice
1/2 tsp Ground cinnamon
1/2 cup Brown sugar, packed
1/4 cup White granulated sugar
1/2 TBSP Ground cinnamon
1/4 tsp Salt
1 1/4 cup All-purpose flour
1/2 cup Unsalted butter, melted
16 oz Cream cheese, room temperature
2 cups Unsalted butter, slightly cold
5 cups Powdered sugar, sifted
1 tsp Pure vanilla extract

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Instructions

Step: Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray and line with parchment circles.
Step: Puree peaches in a food processor until small pieces remain, place on a plate, sprinkle with 1 tsp sugar, and let sit for 5 minutes.
Step: Blend freeze-dried peaches into a fine crumb.
Step: Sift all-purpose flour, cake flour, baking powder, baking soda, and salt in a mixing bowl.
Step: Beat butter, oil, and 1 3/4 cup sugar on high for 2 minutes until fluffy.
Step: Mix in vanilla, eggs, freeze-dried peaches, and pureed peaches on medium speed.
Step: Add dry ingredients and buttermilk; mix on low speed until just combined and stir by hand.
Step: Divide batter between pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a cooling rack.
Step: Combine cubed peaches, 1/2 cup brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan; cook over medium heat until thickened and cool completely.
Step: For the crumble, combine brown sugar, sugar, cinnamon, salt, flour, and melted butter; mix with a fork.
Step: Spread crumble on a cookie sheet and bake at 350°F for 8 minutes. Stir while hot and again 10 minutes later; cool completely.
Step: For frosting, beat butter on high for 2 minutes, add cream cheese and beat for 1 minute.
Step: Gradually mix in powdered sugar on low speed, then add vanilla and mix on high until creamy.
Step: Level cake tops with a serrated knife. Place the first layer down and spread 3/4 cup frosting.
Step: Pipe a frosting border around the edge, then fill with half the peach filling and sprinkle with crumble.
Step: Repeat for the second layer. Place the third layer bottom-side up.
Step: Apply a very light layer of frosting, freeze for 15 minutes, then frost the rest of the cake.
Step: Top with extra peach slices and cinnamon crumble.

Notes

Use spoon-and-leveled flour or a scale to avoid dry cake. High altitude baking: add 3 TBSP extra flour. Peach filling and crumble can be made a day in advance and stored in the fridge.

Prep Time: 60 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 765 kcal
Sugar: 44 g
Sodium: 385 mg
Fat: 52 g
Saturated Fat: 30 g
Unsaturated Fat: 18 g
Trans Fat: 2 g
Carbohydrates: 111 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 129 mg