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The peaches always seem the sweetest and juiciest during peak summer so, every July 4th we make peach cobbler. This Peach Cobbler Cake has an insanely good, gooey, bread-pudding-like cake on top and warm, juicy, spiced-just-right peach filling on the bottom. Serve it warm with some vanilla ice cream or whipped vanilla bean coconut cream.
Peach Cobbler Cake
For the peach filling:
- 2 lbs. fresh peaches (or 20 oz. frozen peaches, thawed)
- 1/2 cup plus 1 Tbsp (130 grams) cane sugar*
- 1 Tbsp (9 grams) tapioca flour
- 1 tsp vanilla extract (or 1/2 tsp vanilla bean powder)
- 1 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1/4 tsp cinnamon powder
Directions:
- Take your eggs out of the refrigerator and bring them to room temperature. (2 eggs for the cake recipe below.)
- Preheat your oven to 350F.
- Peel the peaches and cut each peach into 8 segments. (You can leave the peel on the peaches, but it may make the cobbler a bit bitter.)
- Place the peach slices, sugar, lemon juice, sea salt, and cinnamon in a 4-quart saucepan.
- Heat the peaches over medium heat. Stir to dissolve the sugar and coat the peaches.
- Bring the peaches to a simmer. Once they are simmering, add the tapioca flour. Stir to combine all the tapioca flour.
- Cook the peaches for 3 minutes to activate the tapioca flour and thicken the peach sauce. Stir while cooking.
- Once the peach sauce has thickened, remove the saucepan from the heat.
- Stir the vanilla extract into the peach filling.
- Pour the peach sauce into an 8×8 square casserole dish or, a pie dish.
- Make the cake batter (directions below).
- Pour the cake batter over the peaches.
- Bake for 40-45 minutes.
- Serve the cake warm with some vanilla ice cream or whipped vanilla bean coconut cream.
*You can use 97 grams of Lakanto Monk Fruit Sweetener as a sugar substitute.
For the cake:
- 2/3 cup (160 grams) cane sugar*
- 1/4 cup (50 grams) avocado oil
- 2 eggs, room temperature
- 2/3 cup (150 grams) unsweetened coconut milk yogurt, like Culina Plain & Simple Yogurt
- 1 Tbsp (15 grams) vanilla extract
- 1 1/4 cup (150 grams) almond flour
- 3 Tbsp (27 grams) tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Directions for the cake:
- Whisk the sugar and avocado oil together.
- Add the eggs and whisk until fully combined and lighter in color, about 2-3 minutes. (Make sure your eggs are at room temperature so that they will fully incorporate with the oil. If you forget to take your eggs out early, put them in a bowl of warm water for 5-10 minutes; this will bring them to room temperature.)
- Add the coconut milk yogurt and vanilla extract and whisk until the yogurt is completely combined.
- Pour in the dry ingredients and whisk until combined.
- Pour the cake batter over the peaches.
- Bake for 40-45 minutes. (Watch closely, the cake browns quickly. Cover the cake with foil if it is browning too quickly.)
- Serve the cake warm with some vanilla ice cream or whipped vanilla bean coconut cream.
*You can use 120 grams of Lakanto Monk Fruit Sweetener as a sugar substitute.
Test Kitchen Notes
You can test the center of the cake with a wooden skewer. The cake will remain moist in the center, but should not be soupy. The finished cake has a soft, bread-pudding-like texture.
I like to use a thick-style coconut milk yogurt like Culina. The yogurt is necessary for the taste and texture of the cake. Do not replace the yogurt with milk. Milk will make the cake soupy.
If you can tolerate sugar alcohols but want to avoid sugar, Lakanto Monk Fruit Golden Sweetener can be used as a sugar substitute. It is a blend of monk fruit and erythritol and sweeter than cane sugar so, I reduce the amount of Lakanto Monk Fruit Sweetener by 25%.
Use this recipe for my Vanilla Bean Cold Foam to make Whipped Vanilla Bean Coconut Cream. Just beat it to medium peaks instead of soft peaks.
My Classic Vanilla Bean Ice Cream is a perfect pairing with this cobbler cake.