Traditional Peach Cobbler turned into a super moist Snack Cake. Preparing this cake from scratch is super quick and easy, which makes it the perfect thing to whip up when you only have a couple of minutes to spare.
I cannot wait to tell you all about this yummy snack cake, but first let me start with the weekend. You know the feeling after you attended a concert that keeps you feeling super energized and makes you smile every time you think about the fabulous time you had? And you can’t stop listening to the incredible songs over and over again? That’s me right now.
Now imagine if you got to be part of the actual concert, meaning sharing the stage and performing with one of your favorite singers. Bursting with happy feelings a hundred times over.
Our church hosts different artists throughout the year, and last Saturday we welcomed Keith and Kristyn Getty. They have written some of the most well-known and loved modern hymns like “In Christ Alone” or “The Power of the Cross”. A couple of weeks before the concert, they invited some people in our community to be part of a choir that would perform live with them. And I got to be part of it.
To say we had a blast would be an understatement. It was quite an experience to get to work with professional musicians and witness their talent first hand. Best time ever.
Even though Saturday was a late night, I had tons of energy the following morning and knew the best way to burn it off was in the kitchen.
And what do you do when you can’t decide between cake and cobbler? That’s right – you combine them into one. I happen to be a huge fan of fruit in cakes, especially when it comes to juicy peaches. Now peach season is still a few months away, but there is no need to wait until then – frozen peaches are put to perfect use in this recipe.
I made sure that the cake would be loaded with peach slices. I wanted it to be full of peach flavor and have plenty of fruit in every bite. Mission was definitely accomplished. It also made for an extremely moist and scrumptious cake without weighing it down. Airy, light and everything you could possible want in a snack cake. Yum!
I’ve been wondering all morning if it would be appropriate to have a slice of cake for breakfast…. I am beginning to think that since this is filled with fruit, it totally is. I’m pretty sure I’ll have another one later this afternoon. It’s a snack cake, after all.
So yeah, I think I made up my mind. Excuse me while I go and enjoy a delicious breakfast.
Have a fabulous Monday!
- 1 cup granulated sugar plus 3 teaspoons, divided
- 2 1/2 cups sliced peaches
- 1/2 teaspoon corn starch
- 2 cups flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter, melted
- Spray an 8-x-8-inch baking dish with nonstick spray. Preheat oven to 350 degrees F.
- 1. In a small bowl, combine 3 teaspoons sugar and corn starch. Toss peaches in the mixture and coat evenly. Set aside.
- 2. In a medium bowl, sift together 1 cup sugar, flour, salt and baking powder. In another bowl, whisk together milk and butter. Slowly pour wet ingredients into dry ingredients and stir until incorporated.
- 3. Pour cake batter into prepared baking dish. Press sliced peaches into the cake batter and place some on top. Put in the oven and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Peach Cobbler Snack Cake will keep up to 3 days stored in an airtight container.
Kathi, this cake looks deliciously yum 🙂 Love the color of the peaches in the photos! Sounds the delicious for the upcoming spring.
Thank you, Shiran. Love your sweet comment!!
Can 2% milk be used
I’ve never tried that, but I don’t see why not. I’d say go for it 🙂
Can I use frozen peaches that I froze from fresh peaches? Do I include the “juice” when they thaw? (Please put Peaches in the email subject so I don’t delete your answer by mistake. Thanks
I just love all those lovely peach chunks in the cake. This sounds like the perfect summer dessert. Or breakfast, totally ok to eat this for breakfast Kathi!
Ha! Thanks for supporting my breakfast choice. It is so yummy!! Thanks, Natalie!!
This looks amazing! So moist!
Thank you, Annie. It really is 🙂
I didn’t know you could sing! I’m super jealous, since me ability to carry a tune is non-existent. That’s so awesome! I think it is TOTALLY ok to eat this cake for breakfast. I mean it’s loaded with peaches. What’s not to love? I also think that frozen fruits work best in desserts, then you don’t have a crazy mess on your hands. Making this asap! I hope you have a great week, Kathi! xo
Only in a big group, Justine. It was so much fun to sing with these amazing people. I totally agree – frozen fruit is perfect in desserts. It’s pretty much all I use. Thank you so much for sharing, dear!! Hope you have the most amazing week :)!
That’s really cool that you could be a part of the choir! This peach snack cake looks fantastic, I think I need to go pick up some peaches now 🙂
Thank you, Sam. I wish I could go and pick some peaches, but it just snowed a couple of hours ago… so yeah. I’ll probably have to wait on that, ha.
Wow, this cake looks delicious!! I could easily justify having this for breakfast 😀 All those peaches look so good! I love these photos! Pinning 😀
Thank you, Cindy. You always have such sweet and encouraging comments – love it :).
That’s awesome that you got to part of the choir and so glad you had a great time 🙂 This cake looks incredible Kathi! I would be one happy camper if I had this for breakfast, an afternoon or dessert – loving all the peaches in here and totally reminds me of summer 🙂
Thank you, Kelly. Peaches are the ultimate summer fruit for me – I just love them so much!!
Oh wow, I can’t wait to try this cake. It looks so perfectly light and moist. And I love that you got to sing in the choir at the live performance at your church! Great memory for you, I’m sure!
Thank you so very much, Julie. This is definitely one of my favorite cakes!
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Do you use fresh, frozen or canned peaches in this recipe? Is it stored in airtight container in fridge or just in the kitchen?
I used frozen peaches and I store it at room temperature if we eat it within 2 days or so. If you want to keep it longer than that, I suggest storing it in the fridge.
Recipe is great, but I wanted to share a point my co-worker questioned……
Your Ingredient deck says 1 cup plus 3 TEASPOONS sugar. Below in your Instructions it says 3 TABLESPOONS sugar for peaches and 1 cup sugar for the batter. I can see adjusting according to how sweet your peaches are but kind of confusing to those that follow and measure recipes exactly (like my co-worker). I adjust recipes as to taste, but she was like okay which one do I use?
The Peach cake came out fantastic. I’m thinking of using mandarin oranges in place of the peaches and cutting the sugar a bit. What do you think, Kathi?
Sounds delicious. I love mandarin oranges, so I might have to try that myself. Cutting down on the sugar should be fine, especially if you use canned and/or lightly sweetened slices. Let me know how it turns out if you ever try it!
No eggs in the recipe… interesting…hope it wasn’t an omission… I have it in the oven now
Not an omission. Hope you enjoyed this cake!
Just came out of the oven! looks great, will report about taste 😉
Would it be OK to use “canned” peaches? (I buy the peaches in a jar).
I’d think if I drained them really well and cut back on sugar it might work, what do you think?
Also wondering if I could increase the peach flavor by using say 1/2 cup of the syrup and only 1 C of milk, do you think I could do this and have it turn out looking like yours here?
I have all the ingredients on hand, would dearly love to make it for my dear friend’s hubby who loves peach pie, well just about anything peach….he’s undergoing heavy radiation and it seems peaches in any form are what he can eat and not become ill.
Thanks so much for answering.
Jackie
Hi Jackie, I think you might be able to get away with using the canned peaches, though I can’t speak from experience. I wouldn’t recommend swapping out syrup for milk since both of them affect the cake during the baking process differently. Hope this cake will bring a smile to your friend’s hubby and family.
The ingredients say 3 tsp of sugar the directions say 3 TBSP. Can someone please tell me which is correct ?
It’s 3 teaspoons. I updated the recipe!
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this looks awesome! Am making it this weekend for a party. Do you think cinnamon could be added? If so, how much? Thanks!
Sure. I probably wouldn’t add more than 1/2 or 3/4 teaspoon. Hope you enjoy!
Hi Kathi, I Recently came across your blog and found your recipes really interesting. While I was going through your recipes I found this one and with loads of peaches on my table and also that it didn’t require any eggs(my mom doesn’t eat eggs and mostly whatever I bake she is not able to try it), I had to give it a shot. Within the next 5 mins, I was in my kitchen preparing it and after an hour or so what came out of my oven was a super delicious cake. It was light with a perfect texture. My family just loved it and kept asking for more. Looking forward to trying some more recipes by you.
I made a few additions though. I added about a teaspoon of lemon juice to the peaches dusted with sugar and cornflour mixture. It provided light acidity to the peaches.
This was really really good. I just made it tonight with fresh peaches. I didn’t have whole milk but used a combo of skim and almond milk. Turned out fine. Like another commenter I initially thought the lack of eggs must be an oversight so I was glad to get the reassurance that it was not! It turned out so incredibly moist. Not too sweet and oh so easy. I picked a lot of peaches this weekend so I may be making a few more pans of this to give away. Thanks for sharing.
I just made this and it was delicious! A big hit! I did add 1 tsp. of vanilla to the batter, because I couldn’t resist, as well as 1/2 tsp. of cinnamon to the fresh cut peaches. Will definitely make again. Thanks! Just what I was looking for.
I would like to make this but I’m having problem in converting the amounts into grams being in the UK. I’ve been to many websites converting cups into grams / ml and each site gives me a different weight so I’m at lost. Would it be possible for you to tell me or put it next to your recipe the weight in grams and the liquids in ml like some food bloggers sites I’ve visited mainly for those who doesn’t live in the US. That will make life so much easier for people like me who would to make your cake without having to convert it. Thanks.
Hi 🙂
Thanks for the recipe. I made it into muffins, with canned peaches. They were great!
Hi…can you use strawberries instead of peaches?
Thank you and Have A Nice Day ^~ ~^
I made this with tinned peaches. It needed longer in the oven but turned out looking good and tasting good too! The type of peach meant maybe I’d soak them in more cornflower- they were a little soggy. And I reduced the sugar a lot as I’m in australia and I find american baking too sweet. But I got compliments about this cake so it’s a keeper- Thankyou!
I have just made this with frozen nectarines and it was delicious. I reduced the sugar by 1/3 cup and omitted the salt. What an easy way to make a lovely dessert, thank you for sharing this recipe
Can i substitute flour to gluten free flour?
This cake certainly caught my eye and not that fond of the typical peach cobbler so I thought I would give this recipe a try! Thanks ,looks delish!
Tried this recipe and my family LOVED it! This was a simple yet delicious cake that I thought would last a few days, it did not…really great recipe, thank you so much!
I’m about to make this! I hope mine tastes as good as this looks! Thanks for the recipe?
Would this work with apples?
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If the frozen peaches are defrosted, what about the juice?
I’m gonna use a box cake mix-pray it turns out 1/2 as good???
I have to admit that I was skeptical with there not being eggs but this is a great cake!
Hi!
Can I use Oat milk instead of whole milk?
Thanks for the recipe!
can you use coconut milk instead?
Perfection in a pan