Peach Cobbler Cake

This Peach Cobbler Cake is giving southern belle. The moist vanilla cake is delicately sweet with a hint of twang, courtesy of coconut yogurt. Juicy peaches get caramelized on the bottom of the pan with a little bit of butter, brown sugar, cinnamon, and nutmeg. The result is a gorgeous-looking, delicious-tasting cake with just the right amount of summery sweetness.

We both went to college in the south. C-L-E-M-S-O-N T-I-G-E-R-S, fight Tigers, fight Tigers, fight, fight, fight! H-O-K-I-E-S, Hokies! You get the idea. In Greenville, South Carolina, there’s a farm-to-table brunch spot that you go to when your parents are visiting – except for the time you take them to Cook Out in broad daylight, but that’s another story. At the much classier Tupelo Honey Cafe, they bring each person a freshly-baked biscuit immediately upon sitting down. It’s a dream come true. 

The texture and moistness of the Peach Cobbler Cake is that of a sweet, vanilla biscuit. The top layer of caramelized peaches is the perfect compliment to the cake, much like tart and sweet jam compliments a warm biscuit. We’ve been enjoying the cake in between sips of iced coffee and the whole experience captures the simple pleasures of summer.

How to Make Peach Cobbler Cake

This cake is surprisingly easy to make. You start by thinly slicing a ripe peach. Then you combine melted butter, dark brown sugar, cinnamon, and nutmeg and pour that over the peaches. You then artfully arrange the slices in the bottom of a prepared pie plate – it’s way easier than it looks!

For the batter, you combine the dry ingredients after making a quick vegan buttermilk with plant milk and a splash of vinegar. Then it’s onto the wet, whisking melted butter and sugar before adding coconut yogurt and a splash of vanilla.

Next, you take turns adding the buttermilk and flour to the wet mixture until you’re left with a very thick batter, hence the biscuit-ness. After carefully plopping that onto the peaches and smoothing it out, you let the oven do the rest.

Tips and Tricks for a Peach Perfect Cake

1. Choose a ripe peach: If your peach is underripe, the recipe will still come out tasty but you’ll be missing that juicy, sweet peach flavor. Trick: place your peach in a paper bag and fold it closed for faster ripening.
2. Be gentle with the batter: As always with cakes, be careful not to over mix the batter. It will be thick and chunkier than most and that’s perfectly okay! If you’re too aggressive when spreading it into the pan, it can displace the peach design you made, so work with a light touch.

Ideas for Serving

It cooks like an upside-down cake, so while it’s baking the peaches caramelize on the bottom of the pan. Once it cools, you flip it over and serve so the peaches are on top. Peach Cobbler Cake is delicious with a:

• scoop of vanilla ice cream
• dollop of whipped cream
• scoop of coconut yogurt
• drizzle of almond butter

Remember, it goes insanely well with coffee so don’t be afraid to dive in bright and early. In fact, you could host a cute little coffee klatch where you and your friends spill tea over hot cake.

Peach Cobbler Cake Birth Chart

Leo Sun: Made with ripe peaches at the peak of summer, aka Leo season.

Cancer Moon: A softy at heart once you get to the cake layer. Cancer is feminine, sweet, and gentle once you unpack their outer crab layer (easier said than done)!

Libra Rising: The arrangement of the peaches is pleasing to the eye, something that Libra’s appreciate. Peaches are also very Venusian because of their sweet, juicy, and fleshy nature and Libra is ruled by the planet, Venus.

Thoughts? We’d love to hear them. And happy baking!

Other recipes you’ll love:

• Vegan Spring Rolls with Spicy ‘Tuna’
• Kale Chicken Caesar Salad
• Buffalo Tofu Wraps with Easy Vegan Ranch

RECIPE

Peach Cobbler Cake

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• Author: vibingvegansblog

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Description

Indulge in the perfect southern-inspired Peach Cobbler Cake. Moist vanilla biscuit meets caramelized peaches in this surprisingly easy-to-make dessert.

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Ingredients

Units USM Scale 1x2x3x

Peach Layer:

• 1 large peach
• 2 tablespoons butter, melted
• 2 tablespoons dark brown sugar, packed
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg

Cake:

• 2/3 cup almond milk
• 1 tablespoon apple cider vinegar
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup salted butter, melted
• 3/4 cup white sugar
• 1/3 cup unsweetened coconut yogurt
• 1 tablespoon vanilla extract

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Instructions

1. Preheat the oven and prepare the pan: Preheat the oven to 350 degrees. In a 9-inch pie pan, line the bottom with parchment paper cut into a circle. Use coconut oil or cooking sprat to grease the edges of the pan.
2. Slice the peach: Slice the peach by cutting it like an avocado, through the pit. Then cut thin slices from the center and place them in a medium-sized bowl.
3. Combine the butter, brown sugar, cinnamon, and nutmeg: In a small bowl, melt 2 tablespoons of butter by microwaving in 10 second increments until just melted. Add packed brown sugar, cinnamon, and nutmeg and whisk to combine. 
4. Pour the mixture over the peaches and arrange in the pan: Pour the brown sugar mixture over the peaches. Stir until they’re fully coated. Beginning on the outer edge of the pan, place the peach slices one by one, facing the same direction and overlapping slightly. Continue with the inner circle until the bottom of the pan is covered and no peach slices remain.
5. Prepare the vegan buttermilk: In a small bowl or measuring cup, combine the almond milk with the apple cider vinegar. Stir and let sit for 5 minutes.
6. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and cinnamon.
7. Combine the wet ingredients: In a large bowl, whisk together the melted butter and sugar for about 1 minute, or until creamed. Add the coconut yogurt and vanilla extract and whisk until combined.
8. Add the buttermilk and flour to the wet ingredients: Add half of the buttermilk and half of the flour mixture to the large bowl with the wet ingredients. Use a wooden spoon or rubber spatula to mix until just combined. Add in the remaining buttermilk and flour mixture. Again, mix until just combined. Note, the batter will be thick, almost dough-like.
9. Add batter to the pan: Carefully plop the batter onto the arranged peaches in the pan. Spread it out evenly so all the peaches are covered and use a spatula to smooth out the top.
10. Bake: Bake for 40 to 45 minutes or until a toothpick comes out completely clean from the center.