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.