Monday, April 22, 2013

Peach Cobbler Cake



This recipe is such a fun one. If I had to choose a favorite dessert. It would probably be cake.
I make cakes the most. I mean, I will eat any dessert but I seem to always gravitate towards cake.  And this recipe is kind of a cake, and kind of a cobbler.  It is a nice mix of the two really.  And I want to point out right off the top that you can use absolutely any pie filling you want.  This works so good with blueberry, cherry or apple. Whatever you prefer.  So it's a nice recipe to change up so that you don't get bored making the same version over and over.
Now what is really interesting about it is the yeast that is combined with the cake mix.  This really transforms the flavor and texture of the cake mix.  It is incredibly moist and the yeast makes it almost sponge-like.  And then of course, you've got this crumbly topping which makes it kinda like a cobbler.  I hope you'll have a lot of fun with this one!
Ingredients:
1 box yellow cake mix, divided use
1 cup all-purpose flour
1 packet active dry yeast
2/3 cup warm water
2 eggs
2 (21 0z.) cans peach pie filling
1/2 cup (1 stick) butter
1 cup powdered sugar
3-4 tbsp. milk
Directions:
Preheat oven to 350F degrees.
Spray 9x13 baking dish with nonstick cooking spray.
The first thing you need to do is measure out 2 cups of the cake mix.
Put aside the leftover cake mix. We'll use that later for the crumble topping.
In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast.
Stir until combined.
Then pour in warm water and stir well.
Next add eggs and stir.
Batter will be pretty lumpy. It will be blob like.
Spread the mixture into your prepared baking dish.
This will take you a minute to do as it is kinda stretchy because of the yeast.
Then spread both cans of pie filling on top of cake batter.
Try to spread it out as evenly as possible.
In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter.
I cubed the butter to help blend it in easier. 
You can use a pastry cutter to combine it together or a fork or even your hands. 
It should be clumpy.
Sprinkle this topping mixture over the pie filling.
  Then bake at 350F degrees for about 45-55 minutes.
Topping should appear golden brown.
Allow the cake to cool for about 10 or 15 minutes.
Now, this next step really isn't totally necessary.
But let's face it, icing makes everything just a bit better.
In a bowl, combine powdered sugar and milk.
Start with a smaller amount of milk and then add more until it gets to the desired consistency.
Drizzle icing all over the top of cake.
And then serve. You can slice it up and serve on a plate, although those peaches can be slippery suckers and can slide a bit off the cake some. 
Or you can serve it up warm in bowls with a generous scoop of vanilla ice cream. Oh yeah...

32 comments:

Pamela @ Brooklyn Farm Girl said...

I love peach cobbler too! It always feels like a summer treat to me and with the weather going up and down here, I need it to feel a little more summery here!

Joan said...

I cannot wait to make this recipe! Yum!!!!

The Better Baker said...

Looks peachy...er, uh...oh I guess it really is huh? YUM! I've never seen a recipe quite like this one...I'm sure it's delightful. Leave it to the Cake Queen to come up with this one. =) Thanks for sharing.

Anonymous said...

I am anxious to give this a try. May be the dessert for Mother's Day. Thank you for sharing.
Darlene

16f6c27a-ab94-11e2-b7cb-000bcdcb5194 said...

This is a step up from the original dump cake recipe. I'm going to make it for church this Sunday. I like the peaches, but I think I'll use one can of apple and one can of cherry pie filling this time. That should make a good combination.

Your blog is like visiting a neighbor. Thanks!
Jill

Anonymous said...

How would it be if you added just a touch of cinnamon to the crumb topping?

Julie Evink said...

This looks so easy and yummy!I bet a Golden Butter Cake Mix would be excellent with it too!

Hallsr28 said...

Your Pin It click does not work!

Brandie S. said...

Hmmm..I'm not sure what is wrong. It is working for me. Sorry you are having trouble. Maybe it is just a temporary glitch. :)

Brandie S. said...

I bet it would be Julie!

Brandie S. said...

Jill, you are so sweet. Thank you so much! I can tell you that apple and cherry and even blueberry all work really well with this recipe. I hope everyone at church loves it!

Brandie S. said...

Personally I love cinnamon so I don't think you could go wrong by adding some!

Brandie S. said...

Hope you love it Darlene!

Brandie S. said...

You know I love my cake mixes Marsha! ;)

Brandie S. said...

Hope you love it Joan!

Brandie S. said...

I know exactly what you mean Pamela! I usually make this with apple pie filling in the fall and winter but by spring and summer I love it with peaches and strawberry pie filling.

mom2o2000 said...

Does this need to be stored in the fridge?

Brandie S. said...

I can tell you that I don't refrigerate it unless it is not going to be eaten up in a day. Then I will cover and put it in the fridge.

tamowen said...

I am gonna try this but I'm gonna make peach filling with some peaches I canned last summer. Hoping for a nice fresh peach taste. Wish me luck!! I'll let you know how it turns out

Anonymous said...

Are you supposed to use rapid rise yeast or does it matter?

Saunders Crew said...

this is in the oven now! teenage boys are gonna happy campers tonight! the directions say to stir the dough, but in the pic it shows a mixer. I didn't pull out the mixer, I just stirred. Hope this doesn't make a difference.

Anonymous said...

I made this today, it's so good! I didn't have peach pie filling, so I thawed some peaches I froze last summer, added sugar, heated them, thickened with cornstarch & used them.(I let them cool before adding them) Thank you for sharing.

Nadine Osborne
nadineosborne99@yahoo.com

Anonymous said...

My Mom and Nana made something very similar to this years ago. They got the recipe from Ladies Home Journal or one of those late 60's-early 70's women's magazines. I know they didn't add yeast tho, but I'll have to try this to see how close it is. They called it a "fruit torte", LOL. Thanks for posting this, and bringing back that wonderful memory for me. If anyone has that original recipe I described, please e-mail it to JRMansky@yahoo.net.

Crystal Oyler said...

I got up around 5:30 just to make this cake after I got my husband out the door for work and it's in the oven now. I am wondering, and this might sound silly, but does this cake require refrigeration after cooling? I want to take this cake to church tonight after work but don't know if it would be ok to leave it out on the counter or if I should put it in the frig while I am at work.

Gerald Moesch said...

Made this cake with peaches. it was great everybody hat 2 pieces. Now will try with fresh raspberries

Gerald Moesch said...

I use pumpkin pie spice it was great

Joyce Looney said...

I love this recipe. I have made this with apple, blueberry and peach pie filling. I am like you...I use the cinnamon with the apple in cooler weather. GREAT recipe! Easy to make and it sits on the table until bedtime and off to the frig it goes!!!

Anonymous said...

just made my first peach cobbler and my husband didn't like it much. he thought it should have more cake in it so I went on computer and yours came up. he approves so I will try it.

Amanda said...

I made this for a women's bake-off at church. I won first place with it! Thank you for your amazing recipe posts!

cookielover said...

Why is the yeast used? Does it rise extra because of the yeast? Thanks!

Darla Quail said...

When I had seen this posted on Pinterest I didn't even wait to pin it before I made it. It just looked to good to wait. I didn't have the peach pie filling but had two cans of peaches that I drained, added 1/2 c of sugar and 1 tsp cinnamon to. I skipped the icing and It was fabulous!

Anonymous said...

I make this but have called it the "Thing".. I made it for my son one Birthday,.. by mistake he loved it and would ask me to make that THING..lol but i use a streusel topping instead.