Peach Cobbler Slab Cake

Peach Cobbler Slab Cake

Well, it’s not summer in Oklahoma unless fresh peaches are involved and this recipe makes perfect use of sweet summer peaches!

Honestly, whether the peaches are ripe or still a little hard, this slab cake is winning because the peaches will soften as they come to boil with the butter and water — so that’s good news if you want to enjoy this cake in the winter.

Here’s what you’ll need to make this cake ::

Cake ::

  • 1 c water
  • 3 sticks butter
  • 1/2 t ground cinnamon
  • 2 c finely diced peaches*
  • 1 c brown sugar
  • 2 c granulated sugar
  • 3/4 c sour cream
  • 3 eggs
  • 3 c flour
  • 1 1/2 t baking soda
  • 1 1/2 t sea salt
  • 1 t vanilla
  • 1/4 t almond extract

And for the Peach Cobbler Slab cake stovetop buttercream, here’s what you’ll need ::

Stovetop Buttercream ::

  • 1/2 c whole or 2% milk (*a little more may be necessary to reach desired consistency)
  • 1/2 t ground cinnamon
  • 1/2 stick butter
  • pinch sea salt
  • 1/4 t almond extract
  • 1 t vanilla
  • 5-7 cups confectioners sugar (*more or less to reach desired consistency)

Cake Instructions ::

Preheat oven to 350°. On the stove top, in a medium pot bring water, butter, peaches and ground cinnamon to a low simmer until the sticks of butter melt.

*If the peaches are not juicy, you’ll need to increase the water from 1 cup to 1 1/4 cup.

Remove the butter/water/peaches mixture from the flame and add sugars, stirring to dissolve sugars. Add sour cream, stir to combine.

Combine flour, baking soda and sea salt in a medium mixing bowl, stirring to combine.

Whisk eggs together. Add flour mixture and whisked eggs to the butter/sugar mixture. Stir to fully incorporate flour.

Pour into a prepared (greased) 17″ x 12″ x 2″ baking pan and bake for 20-25 minutes, until the center is set.

Buttercream Instructions ::

While the cake is baking, prepare the warm cinnamon stovetop buttercream by bringing milk, cinnamon, sea salt and butter to a low simmer in a medium pot over medium/medium high flame.

*Now, making a stovetop buttercream is a little dance. You may need to add a little milk and a little confectioners sugar to reach the desired consistency — so don’t be afraid to work with it a little. The key is adding a little at a time until you reach smooth, creamy, pourable perfection.*

Once milk is simmering and butter is melted, remove from heat and add almond extract, vanilla. Add 3 c confectioners sugar. Stirring vigorously to remove lumps. Add confectioners sugar and additional milk if necessary.

When the cake is finished baking, allow it to cool at least 15-20 minutes before icing. If you made the icing in advance (like my instructions state), then you’ll need need to re-warm the icing before pouring it over your cake. Simply heat over medium-low flame while stirring continuously until the icing loosens and becomes pourable again.

Pour warm icing icing over cooled cake and BOOM!! It’s ready to cut and serve!

Peach Cobbler Slab Cake

Cake ::

  • 1 c water
  • 3 sticks butter
  • 1/2 t ground cinnamon
  • 2 c finely diced peaches*
  • 1 c brown sugar
  • 2 c granulated sugar
  • 3/4 c sour cream
  • 3 eggs
  • 3 c flour
  • 1 1/2 t baking soda
  • 1 1/2 t sea salt
  • 1 t vanilla
  • 1/4 t almond extract

Warm Cinnamon Stovetop Buttercream ::

  • 1/2 c whole or 2% milk (*a little more may be necessary to reach desired consistency)
  • 1/2 t ground cinnamon
  • 1/2 stick butter
  • pinch sea salt
  • 1/4 t almond extract
  • 1 t vanilla
  • 5-7 cups confectioners sugar (*more or less to reach desired consistency)

Instructions ::

Preheat oven to 350°. On the stove top, in a medium pot bring water, butter, peaches and ground cinnamon to a low simmer until the sticks of butter melt.

*If the peaches are not juicy, you’ll need to increase the water from 1 cup to 1 1/4 cup.

Remove the butter/water/peaches mixture from the flame and add sugars, stirring to dissolve sugars. Add sour cream, stir to combine.

Combine flour, baking soda and sea salt in a medium mixing bowl, stirring to combine.

Whisk eggs together. Add flour mixture and whisked eggs to the butter/sugar mixture. Stir to fully incorporate flour.

Pour into a prepared (greased) 17″ x 12″ x 2″ baking pan and bake for 20-25 minutes, until the center is set.

BUTTERCREAM INSTRUCTIONS ::

While the cake is baking, prepare the warm cinnamon stovetop buttercream by bringing milk, cinnamon, sea salt and butter to a low simmer in a medium pot over medium/medium high flame.

*Now, making a stovetop buttercream is a little dance. You may need to add a little milk and a little confectioners sugar to reach the desired consistency — so don’t be afraid to work with it a little. The key is adding a little at a time until you reach smooth, creamy, pourable perfection.*

Once milk is simmering and butter is melted, remove from heat and add almond extract, vanilla. Add 3 c confectioners sugar. Stirring vigorously to remove lumps. Add confectioners sugar and additional milk if necessary.

When the cake is finished baking, allow it to cool at least 15-20 minutes before icing. If you made the icing in advance (like my instructions state), then you’ll need need to re-warm the icing before pouring it over your cake. Simply heat over medium-low flame while stirring continuously until the icing loosens and becomes pourable again.

Want to check out some “cousins” to this cake? Try Cookies & Cream Slab Cake or Brown Butter Sheet Cake — two of my faves!!



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