Spelt Peach Cobbler Cake

This cake sits somewhere between a classic cobbler and a simple traybake. The peaches sink slightly into the batter during baking, leaving a soft, fruit-topped crumb that holds its shape when sliced.

Spelt flour works particularly well here. It absorbs the peach juices without turning gummy, and its mild nuttiness balances the sweetness of ripe fruit.

The batter takes about 10 minutes to mix. You don't need a stand mixer or any special equipment. One bowl, a whisk, and a 9-inch baking dish are all you need.

Fresh peaches give the best result in summer, but tinned peaches in natural juice work well year-round. The texture stays consistent either way.

Why You'll Love This Recipe

One-bowl batter with no stand mixer needed
Spelt crumb stays moist the next day
Works with fresh, frozen, or tinned peaches
Bakes in 25 minutes, slices cleanly when cool

Peach slices being pressed into spelt cake batter in a ceramic baking dish before going into the oven

Ingredient Notes

White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. You can substitute wholegrain spelt flour for a denser, nuttier result, but reduce it by 10 g and add an extra tablespoon of milk.
Peaches: Ripe fresh peaches are ideal in summer. Tinned peaches in natural juice work well year-round - drain them thoroughly before slicing to prevent a wet base.
Unsalted butter: Melted butter blends into the batter quickly without creaming. You can use a neutral oil such as sunflower oil as a dairy-free swap at the same weight.
Sour cream: Sour cream adds moisture and a slight tang that balances the peach sweetness. Full-fat plain yogurt works as a direct substitute at the same quantity.
Light brown sugar: Light brown sugar gives a gentle caramel note that complements peaches. Coconut sugar works as a substitute but darkens the crumb slightly.
Baking powder: Check that your baking powder is fresh - spelt batters don't have the same structure as wheat batters and rely on a full lift from leavening. Replace it every 6 months for consistent results.

Slice of spelt peach cobbler cake on a white plate with melting vanilla ice cream and a fork beside a cup of tea

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: American

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 1.80

Calories: 310

Best Season: Summer

Dietary: Contains Dairy, Contains gluten, contains-eggs, Nut-free, Vegetarian

Description

Spelt flour keeps the crumb tender and slightly nutty, while fresh peaches soften into a jammy layer as the cake bakes. The batter comes together in one bowl with no creaming required.

Ingredients

Cake batter

220 g white spelt flour (spooned and leveled)
130 g light brown sugar
2 tsp baking powder (fresh)
0.25 tsp fine sea salt
0.5 tsp ground cinnamon
80 g unsalted butter (melted and cooled)
120 g sour cream (full-fat, room temperature)
80 ml whole milk (room temperature)
2 eggs (large, room temperature)
1 tsp vanilla extract

Peach topping

3 medium peaches (ripe but firm, pitted and sliced into 6-8 wedges each)
2 tbsp light brown sugar (for sprinkling on top)
10 g unsalted butter (cut into small pieces, for dotting over peaches)

Instructions

Prepare

1
Heat the oven to 180 C / 355 F. Grease a 9-inch baking dish with butter and line the base with parchment paper.
2
If using fresh peaches, halve, pit, and slice each into 6 to 8 wedges. If using tinned peaches, drain and pat dry with kitchen paper, then slice.

Make the batter

3
In a large bowl, whisk together the spelt flour, brown sugar, baking powder, salt, and cinnamon until evenly combined.
4
In a separate jug, whisk the melted butter, sour cream, milk, eggs, and vanilla extract until smooth.
5
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined, about 12 to 15 folds. Stop when no dry flour is visible - the batter will be thick.

Assemble and bake

6
Spread the batter evenly into the prepared dish using the spatula.
7
Arrange the peach slices on top in a single layer, pressing them gently into the batter. They should sit mostly on the surface, not submerged.
8
Sprinkle the 2 tablespoons of brown sugar evenly over the peaches. Dot the small pieces of butter across the top.
9
Bake for 22 to 25 minutes, until the edges are set and golden and a skewer inserted into the center of the batter comes out clean.
10
Remove from the oven and cool in the dish on a wire rack for at least 15 minutes before slicing. The peach layer firms as it cools.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 72mg24%
Sodium 140mg6%
Potassium 220mg7%
Total Carbohydrate 44g15%
Dietary Fiber 3g12%
Sugars 24g
Protein 6g12%

Vitamin A 520 IU
Vitamin C 4 mg
Calcium 80 mg
Iron 2 mg
Vitamin D 18 IU
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.12 mg
Riboflavin 0.15 mg
Niacin 2 mg
Vitamin B6 0.05 mg
Folate 18 mcg
Vitamin B12 0.2 mcg
Phosphorus 130 mg
Magnesium 28 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Use ripe but firm peaches - very soft peaches release too much juice and make the base wet.
Measure spelt flour by spooning into the cup and leveling off, not scooping directly from the bag.
Room temperature eggs and sour cream blend more evenly and give a more consistent rise.
Check the cake at 22 minutes - spelt bakes slightly faster than all-purpose flour in cake batters.
Rest the cake 15 minutes before slicing so the peach layer firms enough to hold its shape.

Keywords: spelt peach cobbler cake, spelt flour cake, peach cobbler cake, wholegrain peach cake, easy spelt dessert, one bowl spelt cake

Equipment

9-inch square or round baking dish
large mixing bowl
balloon whisk
rubber spatula
wire cooling rack
skewer or toothpick

Tips

Drain tinned peaches on kitchen paper for at least 5 minutes before slicing to avoid a soggy base.
Do not overmix the spelt batter once flour is added - fold until just combined to keep the crumb tender.
Arrange peach slices cut-side down in a single layer so they caramelize evenly on top during baking.
Test doneness with a skewer inserted into the center of the cake, not under a peach slice, at 22 minutes.
Cool the cake in the dish for 15 minutes before slicing so the peach layer sets and slices come out clean.

Variations

Swap peaches for nectarines or plums and add half a teaspoon of cinnamon to the batter.
Stir 40 g of flaked almonds into the batter for a crunchy peach and almond cobbler-style cake.
Use wholegrain spelt flour and replace half the sugar with maple syrup for a less refined version.

Storage and Reheating

Store the cooled cake covered at room temperature for up to 2 days. The crumb stays soft and the peach layer stays moist without refrigeration.

Refrigerate after 2 days if any cake remains. Wrap individual slices in cling film and store for up to 4 days. The texture firms slightly when cold.

To reheat, place a slice on an oven-safe dish at 160 C / 320 F for 8 minutes, or microwave for 30 seconds. Both methods restore the soft crumb without drying it out.

Serving Suggestions

Serve warm from the oven with a spoonful of creme fraiche or a scoop of vanilla ice cream. The cold, creamy contrast against the warm peach layer works well.

At room temperature, the cake pairs naturally with a cup of black tea or a flat white. It holds its shape well enough to serve as an afternoon treat without plating.

For a more composed dessert, dust slices lightly with icing sugar and add a small handful of fresh mint leaves. The colour contrast with the golden peach topping makes it presentable for casual gatherings.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-peach-cobbler-cake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!