Peach Cobbler Cake
Ingredients:
For the Cake:
– 1 box 15.25 oz yellow cake mix
– 1 cup 240 mL milk
– cup 115 g unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
For the Peach Cobbler Filling:
– 5 fresh peaches, peeled and sliced or 2 cans, 15 oz each, sliced peaches, drained
– cup 100 g granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon ground cinnamon
– teaspoon ground nutmeg
– 1 teaspoon lemon juice
For the Topping:
– 1 cup 240 mL heavy cream
– 2 tablespoons powdered sugar
– teaspoon vanilla extract
– Fresh peach slices for garnish, optional
Directions:
1. Preheat the Oven:
Preheat your oven to 350F 175C. Grease and flour a 9×13-inch baking dish.
2. Make the Peach Cobbler Filling:
In a large bowl, toss the peach slices with granulated sugar, cornstarch, ground cinnamon, nutmeg, and lemon juice. Set aside to allow the peaches to release their juices.
3. Prepare the Cake Batter:
In another large bowl, whisk together the yellow cake mix, milk, melted butter, eggs, and vanilla extract until smooth and fully combined.
4. Assemble the Cake:
Pour half of the cake batter into the prepared baking dish, spreading it out evenly. Spoon the peach cobbler filling over the batter, then pour the remaining cake batter on top, spreading it to cover the peaches.
5. Bake the Cake:
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool slightly.
6. Prepare the Whipped Cream Topping:
While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together in a medium bowl until soft peaks form.
7. Serve:
Slice the peach cobbler cake and serve it warm, topped with a dollop of whipped cream and fresh peach slices if desired.
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes
– Kcal: 380 kcal per serving Servings: 12 servings
#PeachCobblerCake #PeachDesserts #CobblerCake #FruitDesserts #SummerBaking