Spread the love

15-Minute Peach Cobbler Cake

Oh, you’re going to love this one—15 minutes and you’ve got this golden, bubbling peach cobbler cake that tastes like summer sunshine on a plate! I first whipped this up on a lazy Sunday afternoon when I realized I had ripe peaches begging to be transformed. The smell of cinnamon and fresh peaches filling the kitchen? Pure magic. Plus, this cake is the ultimate quick fix when you want that cozy, warm dessert without spending forever baking. It’s soft, fruity, and perfectly spiced with a crumbly top that practically calls your name the moment it comes out of the oven. Trust me, once you try this, it’ll become your go-to for when peach season hits or you need a quick, crowd-pleasing dessert!

Quick Facts

Yield: Serves 6–8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

4 cups fresh peaches, peeled and sliced (or canned, drained)
1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 tsp vanilla extract
Optional: pinch of nutmeg for extra warmth

How I Make It

Step 1:

First things first, preheat your oven to 350°F. While that’s warming up, grab a mixing bowl and toss the sliced peaches with about 1/4 cup of sugar and 1/2 tsp cinnamon. Let those sit for a few minutes to release their natural juices—that’s where the magic starts.

Step 2:

In another bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. The dry ingredients blend perfectly with the juicy peaches, so don’t skip the cinnamon here—trust me, it adds that cobbler charm.

Step 3:

In a separate small bowl, beat the egg, milk, melted butter, and vanilla until smooth. Slowly stir this wet mixture into the dry ingredients until just combined—you want a slightly thick batter.

Step 4:

Pour half of the batter into a greased 8×8-inch baking dish. Then, spoon the peach mixture evenly over the batter. Pour the remaining batter over the peaches, spreading gently—it won’t cover the fruit completely, and that’s okay because it bakes into a beautiful, rustic top.

Step 5:

Pop the dish into your preheated oven and bake for about 20 minutes. You’re looking for the top to turn golden brown and a toothpick inserted in the batter part to come out clean.

Step 6:

Let the cobbler cake rest for 10 minutes before digging in. That rest time lets the juices thicken a bit, so every bite is juicy and not runny. Serve warm, maybe with a scoop of vanilla ice cream if you’re feeling fancy!

Variations & Tips

Swap peaches for fresh blueberries or sliced apples for a fun twist.
For a gluten-free version, use a 1:1 gluten-free flour blend.
If you want it sweeter, drizzle a bit of honey or maple syrup over the top before baking.
Add chopped pecans or walnuts on top before baking for a crunchy texture.
Use canned peaches in juice if fresh isn’t available, just reduce added sugar slightly.
Don’t overmix the batter—stir until just combined to keep the crumb light.

How I Like to Serve It

I love serving this cobbler cake warm with a generous scoop of vanilla ice cream melting on top, especially on quiet Sunday afternoons. It also shines at summer picnics or casual get-togethers where you want something sweet but fuss-free. A dollop of whipped cream or a drizzle of caramel sauce can take it from simple to swoon-worthy.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently to keep it moist.
If your peaches are very juicy, place a baking sheet under the dish to catch any drips in the oven.

Closing: This peach cobbler cake is simple, fast, and filled with cozy, juicy goodness—no wonder it’s an all-time favorite in my kitchen!

Spread the love