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With an irresistible cobbler topping above a delicious sponge cake-this peachy desert mashup makes for a perfect slice!

The cake has three distinct layers: the bottom is a light sourdough cake, followed by a layer of soft macerated peaches, and finished with a crumbly cobbler topping.  The flavors and textures are wonderful.  You get a slight tang from the sourdough that balances nicely with the sweet peaches-and when you get a bite of the crunchy topping…perfection!

What you need:

Macerated Peaches

Peaches – To mimic a cobbler, this recipe uses macerated peaches (freshly sliced peaches that get tossed in lemon juice and sugar).  This step is useful when you have peaches that are not quite ripe because macerating softens the fruit.

Lemon Juice – A small amount of lemon juice is necessary to help keep the peaches from browning.

Sugar – Granulated sugar pulls out all the natural juices from the peaches and makes a delicious syrup that is used in the cake batter.

Cobbler Crumb Topping

Flour – All purpose flour is the base of this delicious crumble topping.

Brown Sugar – This makes the crumble extra sweet.

Vanilla Extract – Just a hint of vanilla is perfect here.

Almond Extract – A touch of almond is so nice with the vanilla.

Butter – Melted, unsalted butter brings all of the ingredients together for the perfect texture.

Cake Batter

Butter – Unsalted, room temperature butter is creamed together with the sugar.

Sugar – This time, granulated sugar is necessary.  This will keep the crumb light and airy.

Eggs – For richness.

Vanilla Extract – Again, just a hint for the perfect flavor.

Peach Syrup – To complement the vanilla flavor, just a bit of the syrup from the macerated peaches is used in the batter.

Sourdough Discard – This is another great way to use some of your sourdough discard.  The tang is a great flavor when combined with the peaches and the crumble!

Flour – All purpose flour is the base for this cake.

Baking Powder – To help leaven the cake.

Baking Soda – This reacts with the discard for a light and airy cake.

Salt – Just a little salt is necessary to balance out the sweetness.

Milk – This keeps the cake tender.

Corn Starch – With the reserved flour, this makes the dredge for the macerated peaches.  The syrup mixes in and forms a coating that mimics the batter in a traditional peach cobbler.

How to make the cake:

Make the Macerated Peaches

Peel and slice two large peaches into a medium bowl.  Squeeze over the juice from half of a lemon.  Sprinkle over the sugar and gently stir so that every peach is coated. The peaches should sit for at least one hour, but this step can be done a day in advance (just place in an airtight container and refrigerate).

Make the Cobbler Topping

Melt the butter in a microwave safe bowl and allow to cool slightly.  Mix the flour and brown sugar together in a medium bowl.  Pour the extracts into the butter, then slowly drizzle into the dry ingredients while stirring with a fork.  The mixture will start to form big clumps-break the clumps into small, evenly sized pieces.  Set the bowl aside while you make the batter.

Make the Cake Batter

In the bowl of the stand mixer with a paddle attachment, cream the butter and sugar for 3-4 minutes.  Scrape down the sides of the bowl and add the eggs (one at a time) with the mixer running on low.  Pour in the extract, peach syrup, sourdough discard and mix until everything is well combined.  Scrape down the sides of the bowl again, and sprinkle over half of the dry ingredients.  Give it a stir, then add the rest of the dry ingredients.  Once the last bits of flour are incorporated, quickly pour in the milk and give the batter one last stir.

Assemble the Cake

Preheat the oven to 350ºF.

Pour the batter into a 10” round cake pan that has been buttered, floured, and lined with parchment paper.  Level the batter with a spatula.

In a small bowl, combine the reserved a.p. flour and corn starch.  Lightly dredge the macerated peaches and arrange on top of the batter.

Cover the top of the cake with the crumble, breaking up any large pieces that may have clumped together.

Bake the cake for one hour at 350ºF.  Check the center of the cake with a skewer.  Let the cake cook before carefully turning out. Place a cake board or plate on top of the cake when you turn it over to hold the crumble in place, then set it onto the cake stand or plate.  Enjoy!