Peach Cobbler cake/cupcakes

I have been intrigued lately to create cake flavor combinations. This recipe was inspired by the classic southern dessert here in Georgia, Peach Cobbler. Here’s my rendition, a VERY popular #1 seller for me. If you love this recipe, please rate it and comment below. I would love to here what you and your clients, family and friends thought. Thank so much!!

Ingredients

  • PEACH CAKE :
  • 1-1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1-1/4 cups granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp grated orange zest
  • 3/4 cup milk
  • 2 peaches or nectarines, pitted and thinly sliced and cut into thirds
  • Struesel

  • 3/4 cup flour
  • 1/2 tsp. cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup oats
  • 1/2 cup butter (melted)
  • Crusting Vanilla Bean Cream Cheese Buttercream

  • 1 stick of butter (room temperature)
  • 8 oz cream cheese (cold)
  • 1/4 cup shortening
  • 1 TBS vanilla bean paste or 1/2 tsp vanilla extract (if you don’t have paste)
  • 1/4 tsp. salt
  • 2lbs. Powdered Sugar, sifted

Instructions

  1. For the Peach Cake :
    ** Preheat oven to 350
    Instructions
    1. In a small bowl, mix together flour, baking powder, nutmeg and salt.
    2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
    3. Scoop batter into prepared pan or cupcake liners. Bake in preheated over for 23-28 minutes for cake and 15-20 minutes for cupcakes or until golden brown and tops of cupcakes spring back when lightly touched.
    Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

For the Struesel : Mix everything together in a small bowl and break up the chunks into smaller pieces.

For the Vanilla Bean Cream Cheese Buttercream :

I combine everything in a mixer except the sugar. Mix on med until incorporated. DO NOT overbeat, this breaks down the cream cheese and it will get thin and runny.
Then add your PS all at once on low and wait for the mixer to combine it. It will take a minute or so. Once it’s combined, turn it off. It’s going to be thick and maybe hard to pipe, but you could let it sit out for a bit to get warm enough to pipe or knead your bag with your warm hands.

Comments (36)

on

After I posted this, I realized I didn't give my preferences on a few things. First of all....I toned down the nutmeg in the cake recipe to 1/8 tsp. In my opinion it was very strong adding the 1/2 tsp. Next thing is about half way through the baking time on the cupcakes or cake, add your struesel. It will crunch up really nicely with the rest of the baking time. I add a lot because it adds so much to this cupcake/cake. Lastly, let your cream cheese sit for awhile so it will be easier to pipe. It will be very stiff and require some muscle to get it out of your piping bag if you don't. For those who will ask about vanilla bean paste, it is amazing and cheaper than the vanilla bean pod. It sells on Amazon and I bought the 3 pack 4oz. bottles for about $18. I will NEVER buy the pods again. This paste is so great, you can literally taste it from the bottle and it reminds me of the hagen daz ice cream flavor. I will always use this in my icings and white cakes. It has a strong vanilla flavor too that blows extracts away.

on

When I make this cake, I usually get about 18 cupcakes out of it. It's not a lot of batter. I have never made it into a larger cake. Hope this helps ;)

on

OK, this is a really dumb question, but: When you use the streusel, do you also use the cream cheese icing OVER the top? I'm thinking of a cake here... Is the icing just piped on in a random fashion over the top of the streusel? I've obviously never used both. Whatever, it sounds absolutely delicious. I love peach crisps, or cobblers.

on

Milkmaid42....not a dumb question ;).....I do the struesel and then the icing. The icing for me is like the vanilla ice cream I would put on a hot peach cobbler. It really goes so very well with this. You could also just do the cake and struesel and that would be great to. When I do pipe it on, I really like to see the struesel underneath. Check out my photos and you'll see the photo I took of this cupcake up close. That's what it's supposed to look like. I hope this helps out, enjoy everyone!!

on

I just made these and they were really good!! I did not use the frosting recipe (I just topped them w/ some left over buttercream I had). However when I try them again I will try the vanilla cream cheese recipe. Everyone loved them and a few people said the cupcakes would be great w/out the frosting. But then they are more like a muffin...right?!

on

Glad you had a great turn out. I honestly think they taste better with frosting. To me it's like the ice cream on a hot peach cobbler. Then again some people don't use ice cream and like it plain. Same here...it's just personal preference. As far as it being a muffin, It's not. It is a cake for sure, but I think it could be mistaken because it's really not too, too sweet. Thanks for trying it!!

on

I tried this weekend, REALLY good. Everyone loved it. It took a lot longer to bake almost 45 minutes. I used my spring form pan. It popped out nice and I put the cream cheese icing on top. Looked great on the plate. It was very moist. I will be making again forsure.

on

I'm still curious as to what size CAKE pan did you use? I originally was going to do cupcakes but I think I may want to make it as a cake instead.

on

I have never done this in a cake form. It does make about 18 cupcakes so I would imagine that (2) 8in cakes would be good. What I would do is just make the batter and see what you think it would make. I may be off, it's been awhile since I have made it. I usually make this ALOT when the peaches come back out in season. That season is coming up here soon. :))

on

Oh. My. GOODNESS! DELISH! I was in too big a hurry to try them so I haven't even made frosting yet, but, I'm not going to bother with frosting... I think I'll drizzle it with icing instead cause this cupcake is almost perfect as - is! Thank you SO much for sharing!!!

on

So, I assume I sprinkle the streusel on top before baking, right? I'm planning to try these for a potluck next week.  Yum!

on

I'm with all the other commenters! Hen do you use the streusel? Do you layer it alternately with the batter? Or do you sprinkle it on top - but if you sprinkle it on top why do you need the icing??? Sorry if I missed something but I think something was left out of the instructions.

on

Hi guys!  What I do with the struesel is sprinkle it on, about 10 minutes into the baking. Right on top of the cupcakes. It will crisp up nice. Then continue cooking until cupcake is done.

As far as what size cake pan, I do not know as I have only made cupcakes. It makes about 18 cupcakes if this helps.

As far as the icing....I only use it because to me, its like the ice cream on a hot peach cobbler. It is not too much...it really does compliment it sooooo well.


Login To Leave A Comment