Summer is the time to enjoy good weather and warm temperatures out in your garden or a park, along with something nice to drink and eat. Am I right?! I am not particularly picky here. Give me a beer and some chips or coffee and a cake – I’ll take anything ;P However, I have to say I prefer something delicious like this Peach Cobbler Cake along with a coffee in the afternoon over alcohol and savory snacks. You don’t want to be drunk before the sun sets… something that can easily happen if you drink and the temperatures are higher ;P
Can I tell you something? I am actually not a big fan of peaches. Don’t get me wrong – they taste great, but every time I try to remove the stone from a soft peach, I end up with a huge mess. It’s so annoying ;P If anyone wants to serve them to me in bite-sized pieces, please do! Same for nectarines, apricots, etc. All those stone fruits are delicious, but as soon as the fruits are super ripe and soft, a huge mess is inevitable.
I used flat peaches for this cake here. Unfortunately, they were already quite ripe and soft. You can imagine the mess I made. It’s great for the flavors, of course, but it was a real struggle to get them into the cake. I hope that other people don’t have the same problems ;) If it wasn’t for the messy »ripe ’n’ juicy« problem, I would honestly bake this cake much more often in summer!
The flavor of the cake is really amazing! Anyone who has tried peach cobbler will know what I mean. This delicious dessert inspired this cake. Cobblers are in general a great summer dessert that’s easy to prepare…
Preparing the cake is very easy. Start with the streusels, mix the cake batter, and then let the peach massacre happen – that’s all you have to do. Throw everything together and about an hour later you have a delicious cake on the table. Easy-peasy. So easy and quick, you can make this cake even for guests who announce a surprise visit.
There are so many delicious bakes and desserts for hot summer days. Cobblers are always a great option for desserts. Throw some fruits or berries into a baking dish, top them with dough or some streusels, and pop them into the oven. You can find several recipes on the blog here – for example, my Peach & Berries Cobbler or my Strawberry & Raspberry Cobbler. Great with fresh and frozen fruits and berries…
INGREDIENTS / ZUTATEN
For the streusels:
3 oz. (80g) spelt flour
2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
For the cake:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) sugar
3.5 oz. (100g) mascarpone
1 tsp. vanilla extract
2 medium eggs
1 1/2 cups (180g) spelt flour
1 1/2 tsp. baking powder
1/2 tsp. salt
17.6 oz. (500g) peaches (flat)
Für die Streusel:
80g Dinkelmehl (Type 630)
2 EL brauner Zucker
1/4 TL Zimt
30g Butter, geschmolzen
Für den Kuchen:
170g weiche Butter
100g Zucker
100g Mascarpone
1 TL Vanille Extrakt
2 Eier (M)
180g Dinkelmehl (Type 630)
1 1/2 TL Backpulver
1/2 TL Salz
500g (Flach-) Pfirsiche
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Wash and dry the peaches, remove the stones, and cut them into slices. Set aside.
2. For the streusels, add the spelt flour, brown sugar, and cinnamon to a bowl. Add the melted butter and mix until different-sized streusels form. Place in the fridge until needed.
3. Add the butter and sugar for the cake batter to a large bowl and mix until light and fluffy. Add the mascarpone and vanilla extract and mix until well combined. Next, add the eggs and mix in well. In a separate bowl, mix spelt flour, baking powder, and salt – add to the large bowl and mix until just combined. Add about 2/3 of the peaches to the bowl and fold in. Transfer the batter to the prepared springform tin and spread evenly. Distribute the remaining peaches evenly on top, and sprinkle everything with the streusels from the fridge.
4. Bake the cake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down. Remove from the baking tin and serve slightly warm with some ice cream on the side.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Springform mit Backpapier auslegen und leicht einfetten. Die Pfirsiche waschen, abtrocknen, entsteinen und in Spalten schneiden. Zur Seite stellen.
2. Dinkelmehl, braunen Zucker und Zimt für die Streusel in eine Schüssel geben. Die geschmolzene Butter dazugeben und alles zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Butter und Zucker für den Kuchenteig in einer großen Schüssel hell und luftig aufschlagen. Mascarpone und Vanille Extrakt dazugeben und gut unterrühren. Als Nächstes die Eier dazugeben und ebenfalls gut unterrühren. Dinkelmehl, Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben – hier nur so viel wie notwendig verrühren. Etwa 2/3 der Pfirsiche in die Schüssel geben und unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Die restlichen Pfirsiche gleichmäßig darauf verteilen und dann alles mit den Streuseln aus dem Kühlschrank bestreuen.
4. Den Kuchen etwa 50-55 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und abkühlen lassen. Der Kuchen schmeckt prima, wenn er noch leicht lauwarm ist und mit etwas Eis serviert wird.
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Here is a version of the recipe you can print easily.
Print
Peach Cobbler Cake
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy-to-prepare cake for summer: Peach Cobbler Cake! The popular dessert turned into a delicious cake! The perfect summer treat!
Ingredients
For the streusels:
3 oz. (80g) spelt flour
2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
For the cake:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) sugar
3.5 oz. (100g) mascarpone
1 tsp. vanilla extract
2 medium eggs
1 1/2 cups (180g) spelt flour
1 1/2 tsp. baking powder
1/2 tsp. salt
17.6 oz. (500g) peaches (flat)
Instructions
1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Wash and dry the peaches, remove the stones, and cut them into slices. Set aside.
2. For the streusels, add the spelt flour, brown sugar, and cinnamon to a bowl. Add the melted butter and mix until different-sized streusels form. Place in the fridge until needed.
3. Add the butter and sugar for the cake batter to a large bowl and mix until light and fluffy. Add the mascarpone and vanilla extract and mix until well combined. Next, add the eggs and mix in well. In a separate bowl, mix spelt flour, baking powder, and salt – add to the large bowl and mix until just combined. Add about 2/3 of the peaches to the bowl and fold in. Transfer the batter to the prepared springform tin and spread evenly. Distribute the remaining peaches evenly on top, and sprinkle everything with the streusels from the fridge.
4. Bake the cake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down. Remove from the baking tin and serve slightly warm with some ice cream on the side.
Notes
Let the baking begin!
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