Peach Cobbler cake/cupcakes
Printed From https://www.cakecentral.com/recipe/18761/peach-cobbler-cakecupcakes 2024-05-08
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
-
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.