Creating this cake was definitely a dream come true. With the help of the mixed in peach greek yogurt from Chobani, the cake layer turned out incredibly moist, light and fluffy. But I didn't stop there. I layered the cake batter with homemade peach cobbler filling and a graham cracker crumble.
This cake is delightful served for breakfast or brunch along with a cup of coffee. It also works well as a quick afternoon snack. But I must say my favorite way to serve it is after dinner warmed with a scoop of vanilla bean ice cream.
Now, I can't wait to get more creative in the kitchen with Chobani, in fact I already have (I have another recipe coming this Wednesday!). It's a great way to cut some fat in already decadent baked goods without cutting the flavor. So because I want you to have the same opportunity I did, I have partnered with Chobani to offer an assorted box of their 16 ounce mixed in fruit yogurts. Now you have a chance to get in on the fun! Check out the rules and enter below. Now on to some important stuff... the recipe!
Peachy Keen Cobbler Cake
For the Cake
1 1/2 sticks unsalted butter at room temperature
2 tablespoons vegetable or canola oil
1 1/4 cup granulated sugar
3 large eggs, room temperature
1 1/2 cup sifted cake flour
1/2 teaspoon salt
1/2 cup peach Chobani greek yogurt
1/2 tablespoon vanilla extract
1/2 teaspoon lemon extract
For the Peach Topping
1 bag (1 lb) of frozen peach slices brought to room temperature
4 tablespoons of melted butter
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
For the Crumble Topping
1/2 cup plus 2 tablespoons graham cracker crumbs
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup plus 2 tablespoons melted butter
Preheat oven to 350 degrees.
For the Cake
In a mixing bowl, cream together butter, oil and sugar on medium speed until light and fluffy, approximately 5 minutes. Add in eggs one at a time and blend in until well incorporated. Add salt to flour. Slowly mix in half of the flour mixture, then the yogurt, and then the remaining flour mixture until well mixed. Finally, add in the vanilla and lemon extract and mix just until combined. Pour the cake mixture into a greased 9 inch round springform pan.
For the Peach Cobbler Topping
In a small bowl, whisk together melted butter, granulated sugar, flour, cinnamon, nutmeg and vanilla. Add peaches to a medium sized bowl. Pour liquid mixture over the top of the peaches. Allow to sit for approximately 30 minutes until the natural juices and mixture all blend together.
For the Crumble
Whisk together the light brown sugar, granulated sugar, and cinnamon in a medium sized bowl. Pour the melted butter over the sugar mixture and whisk together until combined. Next, add the flour and graham cracker crumbs to the mixture and combine until crumbs begin to form.
Bake the cake for 30 minutes. Remove the cake from the oven and pour the peach mixture over the top of the cake batter. Sprinkle crumbs over the peach topping. Place the cake back in the oven and bake for an additional 20-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes and remove the side of the springform pan.
Chobani Yogurt Giveaway Rules