Ingredients:

  • 4 cups sliced peaches (fresh or thawed)
  • 1/4 cup granulated sugar (for peaches)
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon (for peaches)
  • 1/4 teaspoon ground nutmeg (for peaches)
  • 1 tablespoon lemon juice
  • 2 1/2 cups all-purpose flour (sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for cake)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar (for cake)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup light brown sugar (packed, for topping)
  • 1/4 cup cold unsalted butter, cubed (for topping)
  • Pinch of salt (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare the Peach Filling: In a bowl, toss the sliced peaches with 1/4 cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Set aside.
  3. Make the Streusel Topping (If using): Combine 1/2 cup flour, brown sugar, and a pinch of salt. Cut in the 1/4 cup cold cubed butter using a pastry blender or fingers until coarse crumbs form. Chill.
  4. Mix Dry Cake Ingredients: Whisk together 2 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
  5. Cream Butter & Sugar: Beat the softened butter and 1 1/2 cups granulated sugar in a large bowl until light and fluffy (about 3-4 minutes).
  6. Add Eggs & Vanilla: Beat in the eggs one at a time, scraping down the bowl, followed by the vanilla extract.
  7. Combine Wet & Dry: Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry. Mix only until just combined; do not overmix.
  8. Assemble the Layers: Spoon half of the cake batter into the prepared pan and spread evenly. Spoon the entire peach mixture (including all juices) over the batter layer. Dollop or carefully spread the remaining cake batter over the peaches. Sprinkle the chilled streusel topping evenly over the top.
  9. Bake for 50 to 60 minutes, or until a skewer inserted near the centre comes out clean and the top is golden brown and bubbly.
  10. Allow the Peach Cobbler Cake to cool in the pan for at least 20 minutes before slicing and serving warm.