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Buttery High Altitude Peach Cobbler Cake

★★★★★ 5 from 1 reviews
  • Author: Butter & Air
  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour, 35 minutes
  • Yield: 10 servings 1x

Description

This rich and buttery High Altitude Peach Cobbler Cake doubles up on sunshine-y flavor with peach preserves and a caramelized fresh peach topping. 

Ingredients

Scale

TOPPING:

  • 4 TB salted butter, melted
  • 1/2 cup brown sugar (light or dark)
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
  • 2 cups fresh peaches, chopped (about 2–3 medium peaches)

CAKE:

  • 3 sticks (12 oz) salted butter*, softened to room temperature
  • 8 oz cream cheese, softened to room temperature*
  • 6 large eggs, room temperature
  • 1 1/4 c granulated sugar
  • 1/2 cup peach preserves or jam
  • 1 TB vanilla extract (not imitation)
  • 3 cups all-purpose flour
  • 3/4 tsp baking powder

Instructions

  1. Preheat oven to 325 degrees
  2. Grease and flour a standard 10-cup bundt pan, making sure to coat every crevice thoroughly.
  3. Make the topping:  In a medium bowl, add 4 TB melted butter and 1/2 cup brown sugar. Whisk to combine.
  4. Stir in 1 tsp cinnamon and 1/4 tsp salt, then fold in the chopped peaches. 
  5. Spoon peach mixture into the bottom of the prepared bundt pan. Set aside.
  6. Make the cake batter:  In the bowl of a stand mixer, add the softened butter, cream cheese, and granulated sugar. Mix on medium speed until thoroughly combined with a light-fluffy texture, 3-4 minutes. 
  7. Beat in the eggs one at a time, incorporating each completely. 
  8. Stir in the peach preserves and vanilla. 
  9. In a separate bowl, add the flour and baking powder and whisk to combine. Slowly add the flour mixture to the batter until smooth and uniform.
  10. Scrape the batter into the pan, on top of the peach mixture. smoothing the top evenly with a spoon or spatula. 
  11. Place the pan on a baking sheet and bake for 70-75 minutes, until top is golden and a cake tester or knife inserted in the middle comes out clean.
  12. Allow cake to cool in the pan about 30 minutes, then place a plate or platter on top of the pan and carefully flip it over. For best results, allow the cake to cool fully for a couple of hours before serving. 

Store leftovers in an airtight container.

Notes

… I discovered (by accident, oops) that using salted butter adds just the right amount of salt to this recipe (yay!). If you prefer unsalted butter, add 1/2 tsp kosher salt to your flour mixture before incorporating it into the cake batter. 

… be sure to soften your cream cheese thoroughly. Cold cream cheese will result in solid lumps in your batter. 

Find it online: https://butterandair.com/high-altitude-peach-cobbler-cake/

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