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Peach cobbler sourdough recipe

Peach Cobbler Sourdough Cake

A light and airy cake topped with sweet peaches and an irresistible crumb topping.
Prep Time: 35 minutes
Cook Time: 1 hour
Course: Breakfast, Dessert
Keyword: cake, discard recipe
Author: Corey Grimsley


Macerated Peaches

  • 2 peaches sliced
  • 60 grams granulated sugar
  • Juice from 1/2 of a lemon

Cobbler Topping

  • 85 grams butter unsalted, melted
  • 180 grams all purpose flour
  • 100 grams brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp almond extract


  • 113 grams butter unsalted, room temperature
  • 200 grams granulated sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 tbsp peach syrup from the macerated peaches
  • 227 grams sourdough discard
  • 360 grams all purpose flour 60 grams (1/2 c) reserved for dredging the peaches when assembling the cake
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 60 grams milk
  • 2 tbsp corn starch reserved for dredging the peaches when assembling 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 crumble 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 into big clumps-break up 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, 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 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 back 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 onto your cake stand or plate.  
Did you try this recipe?Let me know how it was!