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Peach Cobbler Cake | Bake to the roots

Peach Cobbler Cake

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:50
  • Total Time: 01:30
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: International
  • Diet: Vegetarian


A simple and easy-to-prepare cake for summer: Peach Cobbler Cake! The popular dessert turned into a delicious cake! The perfect summer treat!



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)


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.


Let the baking begin!