Peach Cobbler-Cake

June 30, 2016
2 Ratings
Photo by Bobbi Lin
  • Serves 8
Author Notes

Adapted heavily from Trisha Yearwood —Ali Slagle

What You'll Need
  • 4 peaches, peeled, sliced, and sprinkled with sugar in a bowl
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup self-rising flour (or 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt)
  • 1/2 cup brown sugar (light or dark, whatever you've got)—you'll want to use less if your peaches are really sweet
  • 1 cup milk
  1. Heat the oven to 350°F. Place the butter in a 9 by 13-inch baking dish. Put the dish in the oven so the butter melts as the oven heats (efficiency!).
  2. In a bowl, mix the flour and sugar together. Strain the syrup from the peaches, and measure out 1/4 cup syrup (if you don't have enough, supplement with water). Add the syrup to the flour-sugar mixture, along with the milk. Stir until smooth.
  3. Take the pan with the melted butter out of the oven. Pour the batter over the butter, then arrange the peaches on top. You can do this as intentionally or as rustic as you like.
  4. Bake for 50 to 60 minutes, until the batter rises around the peaches and the edges are crispy and golden. Serve warm with one of three creams: whipped cream, drizzle of heavy cream, or ice cream.

See what other Food52ers are saying.

  • Gail Garrison
    Gail Garrison
  • Lindsay Kennedy
    Lindsay Kennedy
  • Nan Koehrsen
    Nan Koehrsen
  • Shelby Rae Gonzales
    Shelby Rae Gonzales

10 Reviews

Michele K. June 20, 2018
*dies* That's gorgeous. Can you use raw sugar in the batter rather than brown sugar?
Terrahills August 16, 2017
Looks fab Ali! I saw the photo and had to look for the recipe right away. The photo reminds me of clafoutis aux pêches. A good alternative to peach cobbler.
Melisa August 16, 2017
My family made a dessert like this when I was growing up. It was one of my family's favorites. Our family recipe was almost the same. The big difference is that my mother never bought self-rising flour. So in addition to the 1 cup flour, we added 1 Tablespoon of baking powder and 1/4 teaspoon of salt. These days, I always add some vanilla to the milk before mixing it with the flour. Our family recipe called for more sugar but I am going to try reducing it to 1/2 cup as per this recipe.
Gail G. June 28, 2017
Lindsay K. September 5, 2016
I made this with cherries because the peaches I had turned mealy (hate that!) I added an extra quarter cup of sugar to make up for using a less sweet fruit, and also sprinkled a hearty amount on top of the cake. I think it's pretty yummy especially with vanilla ice cream. I actually really liked how buttery and not-too-sweet it was, i'm no a huge fan of overly-sweet.
Sharon September 1, 2016
This recipe is certainly easy to make, but I won't make it a second time. It reminds me of clafoutis, which I like, but this incarnation lacks the rich flavor so eloquently described in the recipe introduction. I served it with freshly made whipped cream, but it was underwhelming at best. I wouldn't waste fresh peaches on this.
Nan K. August 29, 2016
The one thing about this recipe is how simple it is to make it. That's what gets me to make it. However, I didn't know how much sugar to put in, so I followed the suggestion from the recipe. It didn't turn out as sweet. Perhaps I could use sweetened coconut milk instead of regular whole milk. And 1 stick of butter is way too much, I was kind of freaked out when I saw how much butter there is in the pan when I poured the batter in. Next time, I might tweak it a bit with coconut flour instead. We shall see!
Shelby R. August 29, 2016
Tried this and here's the down low: The easiest thing to make, which was a major plus. However, as far as desserts go I like a little more flavor. Additionally I'm kind of picky on texture and cake with fruit has never been my thing. I was seduced by all the butter, but this wasn't as crispy as I would have liked. Maybe if I'd added some nutmeg and cinnamon I'd have enjoyed this more. The cream addition was definitely needed to pull it together. Like Tara said... not my personal fave, but also great to have on hand in a pinch.

TLDR? simple cake, simple flavor. don't expect anything more or less. Make sure to top with vanilla bean ice cream! (or something creamy and vanilla)
Shelby R. August 29, 2016
UPDATE: this is officially my "day 2" food. After it sitting overnight and then microwaving, the butteriness mixed with peach juice that had seeped into the cake was super tasty! in the future i'll be letting my cake sit a day.
Tara C. August 26, 2016
Ok here are my issues: didn't specify how much sugar to sprinkle or how long to let peaches sit, but I got maybe a TBSP of the "syrup"-no prob I supplemented w/ waters suggested; this cake does not rise much at all-maxed out at maybe an inch thick when done (I used the app flour & baking powder). Complaints aside it was pretty tasty & ridiculously easy. I think it would work equally well with any other stone fruits or berries & yes as it suggests some sort of cream on top is a MUST. Not my new favorite, but if I had some overly ripe fruit I needed to use and/or had to whip up a last minute dessert I would make again