Peach Cobbler Cake (Printable Version)
Soft cake and juicy peaches blend in this Southern-style favorite that’s sure to wow any group.
# What You'll Need:
→ Main Ingredients
01 -
30 g powdered sugar
02 -
1 package (432 g) yellow cake mix
03 -
0.5 teaspoon almond extract or 1 teaspoon vanilla extract
04 -
2 cans (425 g each) sliced cling peaches in light syrup
05 -
4 egg whites or 2 whole eggs
06 -
80 ml vegetable oil
07 -
60 g all-purpose flour, divided
# Steps to Follow:
01 -
Right before you eat, sprinkle powdered sugar on top for a nice touch.
02 -
Let the cake chill out on a wire rack until it’s cool all the way. Loosen it from the sides of the pan and flip it onto the plate you’re going to use.
03 -
Slide the pan into your hot oven and bake for about an hour, maybe a little longer, until poking it with a stick comes out clean.
04 -
Gently pour that batter right over the peaches you lined up earlier. Try to spread it around so it covers everything.
05 -
Toss in the yellow cake mix. Keep mixing, following whatever instructions are on the cake mix, until you’ve got a smooth batter.
06 -
In your biggest bowl, throw in the oil, eggs or just the whites, extract, and the peaches that you didn’t drain—juice and all. Hit it with the mixer on medium for half a minute, or until everything's totally blended.
07 -
Pour out the syrup from one peach can and ditch it. Set the peach slices flat on the bottom of your prepared pan so they’re spread out nice and even. Leave them there until you’re ready.
08 -
Turn the oven to 165°C. Spray your 25 cm bundt pan with non-stick spray and toss in the flour. Dump out whatever doesn't stick.
# Additional Notes:
01 -
Let the cake cool off totally before you try getting it out, or you'll risk it falling apart.