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Ultra-Moist Southern Peach Cobbler Cake with Brown Butter Glaze

Close-up of a moist slice of peach cake topped with a thick, dripping caramel sauce.
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You will bake a wonderfully moist cake that tastes like a classic peach cobbler, topped with a rich brown butter glaze. This recipe uses fresh peaches for the best summer flavor.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups fresh peaches, peeled and sliced
  • 1/4 cup brown sugar, packed (for peaches)
  • 1 tablespoon cornstarch (for peaches)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined. Do not overmix.
  5. In a separate bowl, gently toss the sliced peaches with the brown sugar and cornstarch until the peaches are coated.
  6. Gently fold half of the coated peaches into the cake batter. Pour the batter into the prepared pan. Arrange the remaining peaches evenly over the top of the batter.
  7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. Prepare the brown butter glaze: Melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and brown bits form at the bottom and it smells nutty (about 5-7 minutes). Remove from heat immediately.
  9. In a bowl, whisk the powdered sugar, vanilla extract, and milk into the warm brown butter until smooth. Add more milk if the glaze is too thick.
  10. Drizzle the brown butter glaze generously over the cooled cake before serving.

Notes

  • If you use frozen peaches, thaw them completely and drain off excess liquid before tossing with sugar and cornstarch.
  • For an extra layer of flavor, add 1/2 teaspoon of almond extract to the cake batter.
  • This cake pairs well with a scoop of vanilla bean ice cream for a delicious peach dessert.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-peach-cake-recipe-southern-peach-cake/

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