Amazingly delicious, this Peach Cobbler Cake is peach cobbler in cake form! It's loaded with a delicious layer of fresh peaches under the streusel crumb top. It's then drizzled with a maple glaze. Best of all, it's gluten free, nut free, eggless and can be dairy free (vegan)!
This Peach Cobbler Cake is perfect for those that loved peach cobbler! The flavors of cinnamon, peaches and maple syrup are so delicious!
For more cakes with fruit recipes, try my Vanilla Strawberry Cake, Blueberry Crumb Cake and Eggless Strawberry Cake.
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Reasons To Love This Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- This cake is super soft and delicious.
- Peaches- Peaches are inside the cake and on top!
- Streusel Top- The cake has a cinnamon streusel topping!
- Cinnamon Sugar-There is a layer of cinnamon sugar in the middle of the cake.
The recipe itself is fairly simple it just does have a lot of steps. So...let’s go through it together.
Step By Step Instructions
Step 1: Preheat Oven
Preheat your oven to 350 degrees Fahrenheit.
Step 2: Grease the Pan
Grease a 9 inch cake pan with butter or vegan baking stick, line the bottom with parchment paper and grease the parchment as well. Set aside.
I used a spring form pan just because it is easier to get the cake out this way. You don’t have to do this but it does make it less stressful.
Step 3: Cream the Butter and Sugar
In a bowl of an electric mixer fitted with the paddle attachment, or using a large bowl and a hand held mixer, beat the butter and sugar together until they are creamy and fluffy. About 2-3 minutes.
Step 4: Whisk the Dry Ingredients
In a large bowl, whisk together the gluten free flour, the baking powder and the salt. Set aside.
Step 5: Make Your Egg Replacer
In a small bowl, using a spoon, mix together your cornstarch and water until thin and watery. It will be thick and tacky at first.
Pour the cornstarch water mixture into the butter sugar combination and beat until combined.
Step 6: Prep Your Add ins
In a small bowl, whisk the baking soda into the yogurt. Set aside. As it sits, the yogurt will start to rise. That’s normal! (To make this recipe vegan, use a vegan yogurt).
Measure out ½ cup milk of choice and add ½ tablespoon of white vinegar into the measuring cup. Stir to combine and let sit 5 minutes.
After 5 min, it should look chunky and that’s normal.
Now we want to dump some out because we only want to use ⅓ cup of this homemade buttermilk in our recipe. So dump some out until you have ⅓ cup remaining.
Step 7: Alternate with Dry and Wet Ingredients
Turn the mixer on low speed and we are going to pour the flour mixture, yogurt mixture and homemade buttermilk into the large bowl.
We want to alternate the 3 and we are going to start and end with the flour mixture.
This means dump some of the flour mixture into the bowl with the paddle attachment. Then add a little of the yogurt mixture, a little more flour, then a little of the homemade buttermilk, then a little more flour. Repeat this pattern but make sure the last thing you add in is the remaining little bit of flour mixture.
Once it is all into the bowl, mix until just combined. Scrape down the sides of the bowl using a spatula and mix in the vanilla.
Step 8: Add the Filling
In a small bowl, whisk together your filling: the granulated sugar and cinnamon.
Using a spatula, scoop half the batter into the prepared cake pan. It’s super sticky so clean hands might help flatten it. The top needs to be smooth.
Step 9: Pour the Filling Mixture Over the Top
Scoop in the rest of the batter. Use your hands to help smooth the top and try to be careful not to mess up the cinnamon sugar. Refer the the pictures with the steps. This is Step 1. The top should be smooth.
Step 10: Arrange the Peaches
In a circular motion, lay your peach slices on top of the cake. You want to cover the entire top. See the picture of Step 2 for a visual of how to do this.
Step 11: Make the Crumbs
For the streusel topping: In a medium bowl, whisk together the gluten free flour, brown sugar, granulated sugar, cinnamon and salt.
In another medium microwave safe bowl, melt the butter or vegan baking stick. Heat it in 15 second increments until melted.
Pour the melted butter into the dry ingredients and fold everything together using a spatula.
You should see the crumbs starting to form. You can also use clean hands if this is easier for you. Just don’t burn your hands on hot butter.
Step 12: Make the Crumbs
Sprinkle the crumb topping over the top of the peaches so the entire top of the cake is covered. Refer to step 3 of the picture.
Bake in the center rack in the oven for 80 minutes, take out and let cool in the pan on a cooling rack.
Step 13: While it’s Cooling, Make the Maple Glaze
Whisk together all the glaze ingredients into a small bowl except for the water. If the glaze seems too thick, add in a teaspoon of water at a time until it reaches the desired consistency. I like mine on the thicker side. If your glaze seems too watery, add in more confectioners’ sugar, 1 tablespoon at a time.
Step 14: Drizzle the Glaze
Once the cake has cooled completely, remove it from the cake pan. Drizzle the maple glaze on top, as much as you’d like. I tend to go heavy on the drizzle.
Top the cake with any extra peach slices if you’d like and there you have it!
Yes that was a bit of a lengthy process but it really is a show stopper. A traditional coffee cake with a lovely peachy twist: The Peach Cobbler Cake! Gluten free, egg free, nut free and potentially vegan...this is one cake that is sure to please any peach lover. Enjoy!
Other Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Peach Cobbler Cake
Ingredients
For the cake:
- 1 stick of unsalted butter or vegan baking stick softened
- 1 cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 1 cup plain greek yogurt
- 1 teaspoon baking soda
- 2 cups gluten free flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk of choice
- ½ tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 3 peaches: washed peeled, cored and sliced
For the filling:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the streusel topping:
- 1 ¼ cups gluten free flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 1 stick unsalted butter or vegan baking stick melted
For the maple glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons pure maple syrup
- 4 tablespoons softened unsalted butter or vegan baking stick
- 1 teaspoon water if needed
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch cake pan with butter or vegan baking stick, line the bottom with parchment paper and grease the parchment as well. Set aside. (I used a spring form pan just because it is easier to get the cake out this way. You don’t have to).
- In a bowl of an electric mixer fitted with the paddle attachment, or using a large bowl and a hand held mixer, beat the butter and sugar together until they are creamy and fluffy. About 2-3 minutes.
- In a small bowl, using a spoon, mix together your cornstarch and water until thin and watery. It will be thick and tacky at first.
- Pour the cornstarch water mixture into the butter sugar combination and beat until combined.
- In a small bowl, whisk the baking soda into the yogurt. Set aside. As it sits, it will start to rise. That’s normal!
- Measure out ½ cup milk of choice and add ½ tablespoon of white vinegar into the measuring cup. Stir to combine and let sit 5 minutes.
- After 5 min, it should look chunky and that’s normal. Now we want to dump some out because we only want to use ⅓ cup of this homemade buttermilk in our recipe. So dump some out until you have ⅓ cup remaining.
- In a large bowl, whisk together the gluten free flour, the baking powder and the salt.
- Turn the mixer on low speed and we are going to pour the flour mixture, yogurt mixture and homemade buttermilk into the large bowl. We want to alternate the 3 and we are going to start and end with the flour mixture.
- Once it is all into the bowl, mix until just combined.
- Scrape down the sides of the bowl using a spatula and mix in the vanilla.
- In a small bowl, whisk together your filling: the granulated sugar and cinnamon.
- Using a spatula, scoop half the batter into the prepared cake pan. It’s super sticky so clean hands might help flatten it. The top needs to be smooth.
- Pour the filling mixture over the top.
- Scoop in the rest of the batter. Use your hands to help smooth the top and try to be careful not to mess up the cinnamon sugar.
- In a circular motion, lay your peach slices on top of the cake. (See the picture in the post if you need a visual). You want to cover the entire top.
- For the streusel topping: In a medium bowl, whisk together the gluten free flour, brown sugar, granulated sugar, cinnamon and salt.
- In another medium microwave safe bowl, melt the butter or vegan baking stick. Heat it in 15 second increments until melted.
- Pour the melted butter into the dry ingredients and fold everything together using a spatula. You should see the crumbs starting to form. You can also use clean hands if this is easier for you. Just don’t burn your hands on hot butter.
- Sprinkle the crumb topping over the top of the peaches so the entire top of the cake is covered.
- Bake in the center rack in the oven for 80 minutes, take out and let cool in the pan on a cooling rack.
- While it’s cooling, make the glaze: whisk together all the glaze ingredients into a small bowl except for the water. If the glaze seems too thick, add in a teaspoon of water at a time until it reaches the desired consistency. I like mine on the thicker side. If your glaze seems too watery, add in more confectioners’ sugar, 1 tablespoon at a time.
- Once the cake has cooled completely, remove it from the cake pan. Drizzle the maple glaze on top, top with any extra peach slices if you’d like and enjoy!
Video
Nutrition
Recipe adapted from Cooking Classy's Peach Coffee Cake Recipe and Love & Olive Oil's Greek Yogurt Coffee Cake Recipe.
Mariah Vega
This was the best recipe I've ever made and I had some amazing peaches to go in it. It was a long process but It was a hit and totally worth it. I'm making this for our next family gathering! 11/10
meghan
Is the cornstarch mixture an easy swap for an egg?
Lee
Hi Meghan. Sadly it isn't an exact science. If you want to use eggs in this recipe, I would eliminate the cornstarch water and use two eggs. Then I would lessen the amount of milk to only 2 tablespoons instead of 1/2 cup. Sadly I cannot test it due to my son's allergy...hope this helps!
Karin
Rarely eaten such a good vegan cake!
I baked it 3x last year and am looking forward to this year's peach season 🙂
Thanks, Lee!
Lee
Oh my gosh thank you, Karin! So glad!
john
Holy moly! This cake is so good!