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That Time Betty Made Me Want To Each Peach Cobbler July always make me think of peaches which is how I came up with this Peach Cobbler Cake. I had my friend, Betty (@stemsandforks), in my kitchen and we were discussing how impossible it is to eat desserts one portion at a time. I mean, […]

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Peach Cobbler Cake

Food

That Time Betty Made Me Want To Each Peach Cobbler

July always make me think of peaches which is how I came up with this Peach Cobbler Cake. I had my friend, Betty (@stemsandforks), in my kitchen and we were discussing how impossible it is to eat desserts one portion at a time. I mean, have you ever tried eating only one donut? Or one slice of homemade pie? It’s totally different when you buy said pastry, but when it comes directly out of your own, I think it’s almost impossible to limit yourself to one serving. In Betty’s case, she was lamenting over the challenge of eating just one serving of peach cobbler.

peach cobbler cake in cast iron pan

That Time I Went Peach Picking On the Hottest Day of my Life and We All Got Sick Eating Too Many Peaches

It was hot outside. The kind of hot that mutes everything but the arching keen of cicadas. It reminded me of the one of the hottest days of my life—the time I went peach picking with my family. For some ungodly reason, I was convinced that peach picking in St. Louis would be a fun trip in the middle of July. So, my entire family, including my grandmother, packed into a couple of cars and we drove 7 hours (it seemed that long…) to Missouri. There, we were greeted by neat rows of pretty peach trees. Within minutes, we were stuffing our faces with the most delicious, mouthwatering, sweetest peaches we’d ever eaten, while my still spry and self-sufficient grandmother was climbing up the branches of the trees in blatant defiance for all the signs reading “DO NOT CLIMB TREES.”

This sounds like fun. And it was. For about 23 minutes. Before long, our hands grew sticky with peach juice and our faces drenched with sweat. After scaling a handful of peach trees, my grandmother looked like she was going to pass out from heat exhaustion and all or stomachs were beginning to ache from gorging on 17 peaches each. So, after spending 4.5 hours driving to St. Louis, we spent all of 43 minutes on the peach orchard before packing all the peaches into our trunks and settling in for another 4.5 hour long ride home. Was it worth it??

I dunno.

I mean, I can tell you without a doubt that these were the BEST PEACHES OF MY LIFE, but I don’t know if it was worth the drive back and forth, especially when the peaches at the grocery store or farmers’ markets are pretty good.

peach cobbler cake on plate with person holding fork in it

I Like The Cake Part of Peach Cobbler Almost As Much As The Peaches

Anyhow, moments from that scorching trip to Missouri were flickering through me as Betty detailed the irresistible appeal of her peach cobbler, and I decided then and there that I needed to make a peach cobbler cake. You see, the thing is, I like my cobbler to be way cakier than the traditional cobbler. I also liked the idea that rather than a hapharzard conglomeration of cake and peach, that a Peach Cobbler Cake would have a set “cake” part and a set “peach” part.

And that is how this Peach Cobbler Cake came to be. The question is:

Can you limit yourself to one slice?

Other desserts to try

Peach Cobbler Cake

Servings 8

Ingredients
  

Filling

  • 3 large peaches cubed
  • 1 teaspoon corn starch
  • 1/4 cup sugar
  • 2 Tablespoons vegan butter
  • 1/2 lemon juiced
  • pinch salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon almond extract

For the cake

  • 7/8 cup non dairy milk
  • 1 teaspoon white wine vinegar
  • 1 Tablespoon vegan sour cream or vegan yogurt
  • 1/3 cup sugar
  • 3 Tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Topping

  • 1 peach sliced into rings
  • 2 Tablespoons maple syrup
  • 1 Tablespoon soy milk

Instructions
 

  • Prehea toven to 400F. In a large bowl, mix together filling ingredients and place at the bottom of brownie pan (I used a round cast iron).
  • Next, begin preparing cake batter. Mix together all wet ingredients, plus sugar until well combined.
  • Ina separate bowl, sift dry ingredients and mix together.  Add wet ingredients to dry and whisk until just combined (don't overdo it).
  • Pour batter over peach filling and smooth out with back of spoon.
  • Place in the oven for approximately 30 minutes or until cake starts to stiffen. Remove from oven and gently add sliced peaches to the top and glaze top of cake and peaches with maple syrup+soy milk with a pastry brush.
  • Place back in oven for an additional 25-30 minutes, until the top is golden brown. Serve with ice cream (this is mandatory).
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CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.