Peach Cobbler Cake Recipe

There are layers of peach cake in this peach cobbler cake, and the middle is filled with peach pie filling and sugar crumble. More peaches and a peach cream cheese sauce are on top of it.

Ingredient

– 3 ¼ cup All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup Unsalted butter room temperature – 1 ¾ cup White granulated sugar – ½ cup Sour cream room temperature – 2 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 ⅓ cup Peach salsa 4 peaches peeled – 7 Peaches peeled and cubed – ½ cup Brown sugar packed light or dark – 1 tablespoon Cornstarch – 1 teaspoon Ground cinnamon – 1 tablespoon Lemon juice – ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ½ tablespoon Ground cinnamon – ¼ teaspoon Salt – 1 ¼ cup All-purpose flour – ½ cup Unsalted butter melted – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter slightly cold – 4 ½ cups Powdered sugar sifted – ½ teaspoon Ground cinnamon – 1 teaspoon Pure vanilla extract – ¼ cup Peach salsa Should be extra from cake salsa – 1 ½ tablespoon Heavy cream

Direction

Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Parchment circles. Spray again.Peel and slice peaches. Process food until small bits remain. Pan-cook on medium. 

Burst

1

White Line

Sift flour, baking powder, soda, and salt into a basin. Set aside. Mix butter and sugar on high for 3 minutes. It should lighten and airy. Mix in vanilla and sour cream. Combine. Scrape bowl. Add eggs one at a time. Combine.

Burst

2

White Line

In the basin, combine peach salsa and dry ingredients. Combine. Remix for 10 seconds after scraping the bowl. Use a scale or divide batter evenly between three pans. 20–24 minutes bake. 

Burst

3

White Line

Rest the cakes in the pan for 10 minutes. Transfer to a cooling rack. Cool the cakes thoroughly.Cut peaches into tiny pieces. Stir peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan. Cook on medium.

Burst

4

White Line

Let butter cool for 30 minutes on the counter. Sift powdered sugar while waiting. Mix powdered sugar and cinnamon.Mix butter and cream cheese. Beat high for 3 minutes. Be light and fluffy. 

Burst

5

White Line

Mix vanilla, peach salsa, and heavy cream. Blend barely. Whip until fluffy on high.Add frosting to your cake board before decorating. This glue holds the cake. Level cake tops with a serrated knife.

Burst

6

White Line

Put the first cake layer bottom-side down. Pipe a double frosting ring around the cake. Put half the filling in the cake. Put crumb topping on. Repeat layer two. Last layer should be bottom-up.

Burst

7

White Line

Coat the cake lightly with icing. Very light and plenty of cake should show through. Freeze for 15 minutes to set crumbs.

Burst

8

White Line

Finish frosting the cake. Due to the complexity of this cake, I went semi-naked. The cake's top got an additional icing layer.Extra crumb topping was added to the cake with canned peaches.

Burst

9

White Line

also see

also see

Baci Di Dama (Italian Chocolate Hazelnut Cookies) Recipe