Peachy Keen Cobbler Cake

During the winter, I sometimes dream of peach cobbler.  It is my absolute favorite dessert, and my big mama knows this because whenever I visit her in Mississippi, she has one waiting for me.  When a precious shipment of Chobani greek yogurts in assorted flavors arrived at my doorstep, I knew exactly what I wanted to do with the peach flavor.

Cobbler Cake

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.

Cobbler Cake

This peachy keen cobbler 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.

Cobbler Cake
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 and Chobani Giveaway

Peachy Keen Cobbler Cake and Chobani Giveaway

Ingredients

  • 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
  • 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
  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. For the Cake, In a mixing bowl, cream together butter, oil and sugar on medium speed until light and fluffy, approximately 5 minutes.
  3. Add in eggs one at a time and blend in until well incorporated.
  4. Add salt to flour. Slowly mix in half of the flour mixture, then the yogurt, and then the remaining flour mixture until well mixed.
  5. 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.
  6. For the Peach Cobbler Topping, In a small bowl, whisk together melted butter, granulated sugar, flour, cinnamon, nutmeg and vanilla.
  7. Add peaches to a medium sized bowl. Pour liquid mixture over the top of the peaches.
  8. Allow to sit for approximately 30 minutes until the natural juices and mixture all blend together.
  9. For the Crumble, Whisk together the light brown sugar, granulated sugar, and cinnamon in a medium sized bowl.
  10. Pour the melted butter over the sugar mixture and whisk together until combined.
  11. Next, add the flour and graham cracker crumbs to the mixture and combine until crumbs begin to form.
  12. Bake the cake for 30 minutes.
  13. Remove the cake from the oven and pour the peach mixture over the top of the cake batter. Sprinkle crumbs over the peach topping.
  14. 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.
  15. Allow to cool for 10 minutes and remove the side of the springform pan.
http://www.grandbaby-cakes.com/2013/03/peach-cobbler-cake-and-chobani-giveaway/

 

Chobani Yogurt Giveaway Rules
This GIVEAWAY has ended as of March 10, 2013.  Congrats to comment #46 who won the Chobani!!  

A new giveaway is coming soon!!

 

 

Peachy Keen Cobbler Cake and Chobani Giveaway
 
Author:
Ingredients
  • 1½ sticks unsalted butter at room temperature
  • 2 tablespoons vegetable or canola oil
  • 1¼ cup granulated sugar
  • 3 large eggs, room temperature
  • 1½ cup sifted cake flour
  • ½ teaspoon salt
  • ½ cup peach Chobani greek yogurt
  • ½ tablespoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 bag (1 lb) of frozen peach slices brought to room temperature
  • 4 tablespoons of melted butter
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • ½ cup plus 2 tablespoons graham cracker crumbs
  • ½ cup plus 2 tablespoons all-purpose flour
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ cup plus 2 tablespoons melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. For the Cake, In a mixing bowl, cream together butter, oil and sugar on medium speed until light and fluffy, approximately 5 minutes.
  3. Add in eggs one at a time and blend in until well incorporated.
  4. Add salt to flour. Slowly mix in half of the flour mixture, then the yogurt, and then the remaining flour mixture until well mixed.
  5. 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.
  6. For the Peach Cobbler Topping, In a small bowl, whisk together melted butter, granulated sugar, flour, cinnamon, nutmeg and vanilla.
  7. Add peaches to a medium sized bowl. Pour liquid mixture over the top of the peaches.
  8. Allow to sit for approximately 30 minutes until the natural juices and mixture all blend together.
  9. For the Crumble, Whisk together the light brown sugar, granulated sugar, and cinnamon in a medium sized bowl.
  10. Pour the melted butter over the sugar mixture and whisk together until combined.
  11. Next, add the flour and graham cracker crumbs to the mixture and combine until crumbs begin to form.
  12. Bake the cake for 30 minutes.
  13. Remove the cake from the oven and pour the peach mixture over the top of the cake batter. Sprinkle crumbs over the peach topping.
  14. 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.
  15. Allow to cool for 10 minutes and remove the side of the springform pan.

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Comments

    • says

      Hi Mosa,
      Thanks so much for trying out the recipe. No there is no baking powder or soda in the flour mixture as it is more of a pound cake consistency and rises naturally. It sounds like the cake didn’t bake all the way. Did you insert a toothpick in the center of the cake after baking to make sure it was done? It sounds like it may not have cooked all the way through. Let me know or email me a picture if you would like. Also try the cake and let me know what happened. I’m happy to walk you through whatever.

  1. says

    Same thing happened to me. A toothpick came out clean. I baked for the correct time – I also set the timer to turn the cake mid-way to make sure I had even baking. The crumble top looked a little too brown but was okay and tasted yummy. The cake baked all around but was not done in the middle. I was able to serve by only cutting to the “wet” part. It was so good but was disappointing to not be able to serve full pieces. I guess the toothpick came out clean because it was SO not done in the middle, had I kept baking the top would have been burned. Thank you.

    • says

      Hi Jojo, thanks for writing to me. I am not sure what happened but I want to figure it out. I have baked the cake a few times and have never had it still wet in the center for some reason. I will try it again this weekend but the sure way to always test is if it comes out clean. As you can see from my photos it baked all the way through. Do you happen to have any photos you can email me so I can see what happened to your cake? Perhaps another idea is to bake the cake half way through and then add the peaches and crumble towards the end so you can bake the cake a bit longer but also keep the crumble from darkening too much. Let me know your thoughts! And again, thanks so much for writing to me.

  2. says

    Sorry no photos, had company and it was gobbled up and nobody knew about the runny center. Great minds think alike as I had decided that next time I would bake the cake for awhile and then add the two toppings. I wonder if there is a difference in the brands of frozen peaches? I kept trying to make sense of this. What I will say is that this is one wonderful cake and well worth the trouble.

    • says

      Aww thanks so much Jojo! Now that is a smart thing to consider. The brand of the peaches because maybe that did make a difference as far as the amount of liquid that was topping the batter. Gosh you are one smart cookie Jojo. I am glad it tasted great. Let’s both experiment with the baking a bit and then adding the two toppings and see what we come up with! I love making recipes even better and becoming a better baker so once again thank you so much for your comment.

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