Ingredients
Scale
- 2 cups all-purpose flour (for a gluten-free twist, substitute with a 1-to-1 gluten-free baking flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (adds that classic cobbler warmth)
- 1 cup unsalted butter, softened (Nonna Rosa always said, “Butter makes everything better!”)
- 1 ¼ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream (helps keep the cake moist and tender)
- 1 cup fresh peaches, peeled and diced (if fresh peaches aren’t in season, frozen works beautifully too—just thaw and drain first)
- 2 tablespoons brown sugar (for sprinkling on top, creating that golden cobbler crust)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release. I find using parchment helps when I’m baking with my daughters, so there’s less cleanup and more time for stories.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. This step is key to making sure your cake has that light, tender crumb Nonna Rosa would approve of.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is pale and fluffy—about 4 minutes. This aeration is what gives the cake its wonderful texture.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add half of the dry ingredients to the wet mixture, then fold in the sour cream. Follow with the remaining dry ingredients, mixing just until combined. Over-mixing can make the cake tough, and I always remind my daughters of that!
- Gently fold in the diced peaches, taking care not to break them up too much. This keeps those juicy pockets intact, just like in a traditional peach cobbler.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the brown sugar evenly over the surface to create a beautiful caramelized crust.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp. If the cake starts browning too quickly, tent it loosely with foil.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This pause is important for slicing perfect, moist pieces without crumble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
