Vanilla Peach Cobbler Cake
A delightful and moist cake combining sweet peaches with comforting vanilla flavor, perfect for dessert or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 0.5 teaspoon vanilla extract
- 1 cup sugar
- 0.5 cup unsalted butter, softened Make sure it's at room temperature
- 2 large eggs
- 1 cup sour cream
- 1 can (15 oz) sliced peaches in syrup, drained and chopped Reserve the syrup
Glaze
- 0.5 cup powdered sugar
- 1-2 tablespoons peach syrup Use the reserved syrup from the peaches
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a bundt cake pan or a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in chopped peaches.
Baking
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
- In a small bowl, whisk together powdered sugar, 1 tablespoon of peach syrup, and vanilla extract until smooth. Adjust with more peach syrup if needed for a drizzle consistency.
- Once the cake is cooled, drizzle the glaze over the top.
- Slice and serve.
Notes
Best served warm or at room temperature. Pairs well with vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week.