Peach Cobbler Cake Recipe:- The Peach Cobbler Pound Cake is a delightful dessert that is supple and buttery, and it is laden with caramelised peaches and a delicious biscuit crumble.
Because it is the epitome of perfection, I will walk you through the process of making this peach cake step by step.
Butter, brown sugar, granulated sugar, and flour are the four ingredients that go into making the Biscuit Crumble, which is essentially a streusel. In order to complement the flavours of the cake, we also used cinnamon and nutmeg in the recipe.
Flour, granulated sugar, brown sugar, nutmeg, and cinnamon should be combined in a bowl and mixed together. It is my preference to use freshly grated nutmeg, but you can also use nutmeg that has previously been ground.
Add half a cup of butter that has been softened, and then use the fork or your hands to incorporate the butter into the contents of the dry ingredients. Ensure that the butter has become pliable but has not yet melted. Using melted butter will not work very well since it will cause the crumbs to become a little bit too chewy to be used in the cake.
Following the incorporation of all of the butter into the dry ingredients, the crumble should be spread out on a baking sheet that has been lined with parchment paper.
To ensure that the crumbs are broken up, bake it in the oven until it reaches a golden brown colour, stirring it often.
See Also: Cajun Shrimp with Tomato Alfredo Pasta
Peaches: You will need 2 peaches for this recipe. You can also use canned peaches for this recipe, you will need about 1 cup of sliced canned peaches, and one cup of diced canned peaches.
Buttermilk: If you don’t have buttermilk, fret not, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use in the recipe.
Buttermilk alternative: Another buttermilk alternative is to make the cake with a combination of sour cream and milk. Use 1/2 cup of sour cream and 1/4 cup of milk in the recipe instead of the buttermilk.
Cake flour: If you don’t have cake flour, that’s also ok, use regular all-purpose flour. If you want to replicate the results of the cake flour, which tend to produce a very light and soft cake, remove 1/4 cup of the all-purpose flour total and add 1/4 cup of cornstarch instead. So the measurements for the flour would be in that case: 2.75 cups of all-purpose flour + 0.25 cups of cornstarch.
Glaze: The vanilla glaze is entirely optional, but highly recommended.
Biscuit Crumble: You can use salted butter for the crumble, it will give the crust a little more pronounced buttery flavor.
Greasing the pan: I don’t recommend using an oil spray to grease the pan. I recommend spreading butter all over the pan, and cover in a coating of flour. This will make it much less likely for the caramel to stick.
Gluten-free option: In order to make this cake gluten-free, you will need to follow the instructions for the peaches and incorporate gluten-free flour into the crumb ingredients. On the other hand, if you want to make the cake batter oneself, I suggest following a recipe for gluten-free bundt cake like this one.