Peach Cobbler Cake combines two desserts into one tasty treat - The Gazette

Oh, the joys of summer! Warm weather, frozen treats, fresh seasonal fruit and fun in the sun.

There are many fruits that makes you think of summer. But in this article, I am going to feature one of my favorites — peaches. So sweet and fleshy, peaches scream summer. They are able to hold up to a ton of toppings and pair with a variety of pastries, savory dishes, and yes, cakes. Here, I am going to feature my version of Peach Cobbler Cake.

I think my love of peaches stems from my maternal grandmother’s homemade peach cobbler. Just the smell of all the ingredients baking together would make you fall in love with her peach cobbler. The cinnamon, butter, vanilla and that crust — it takes me back to my grandmother’s kitchen.

She made peach cobbler year-round, but she made it from fresh peaches in the summer. So there was another depth of flavor to it, with some peaches being a little tart and some being super sweet. Some still had a little meatiness to them, and others were so soft they melted away in your mouth like butter.

I think a French vanilla cake and homemade whipped frosting are the perfect vehicle for peach cobbler, so I decided to combine the two and create the ultimate versatile dessert. And who doesn’t like ice cream with peach cobbler?

But even if you don’t like ice cream, this whipped frosting will be a blessing to your taste buds. Trust me.

This Peach Cobbler Cake will put your palate under blissful arrest with each bite being the same, yet different from the different textures and flavors you will experience.

There are pops of cinnamon, real cream butter and that sweet syrup that forms with the peaches under a blanket of crunchy cakelike crust sprinkled with sugar and cinnamon for extra crunchy goodness. Yum! That’s all I can say to that.

Sweet whipped cream the consistency of fresh creamed butter and moist French vanilla cake all together in one yummy dessert may sound like a lot, but it will have you going back for more.

You know I try to make my recipes simple and versatile. With the world we live in today we definitely need to be flexible! Of course, this dessert is no exception.

If you don’t want to use fruit, a chocolate custard pie or even coconut cream pie would be good. Lemon meringue or strawberry pie would make great additions to the cake. The possibilities are through the roof with pies alone.

Then there are the varieties of cakes and frostings or even no frosting at all. There are creations as vast as your imagination will go.

Try a chocolate cake with strawberry cheesecake and white chocolate whipped cream, or a banana cake with whipped cream frosting and banana pudding. Just go for it!

Combine your favorite cake with your favorite pie and wow your family, friends, neighbors and co-workers. I know you will with this version of Peach Cobbler Cake.

Now let’s roll up our sleeves, wash our hands and get started creating Peach Cobbler Cake.

Reach Michelle Madden at Da Munchie Plug LLC on Facebook.

Recipes

Peach Cobbler Cake

Peach Filling

8 fresh peaches — peeled and sliced into wedges or 1 large can of sliced peaches or a small bag of frozen peaches

1/4 cup sugar

1/4 cups brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 teaspoon fresh lemon juice (optional with canned fruit)

2 teaspoons cornstarch (not required if using canned fruit in heavy syrup)

Topping

1 cup all-purpose flour

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons chilled unsalted butter cut into small cubes

1/4 cup boiling water

Sprinkle mixture

3 tablespoons sugar

1 teaspoon ground cinnamon (mix together)

Preheat oven to 375 degrees.

For peach filling: In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

For topping: Meanwhile, in a large bowl, combine flour, 1/4 cup sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Let cool completely while you work on the cake portion of the dessert.

Once the cobbler and cakes have cooled completely, frost cake with whipped cream topping and spoon the peach cobbler over the top if using a flat cake. (Note: If using a Bundt pan, you can add some of the cooked cobbler to the bottom of the prepared pan and then add about an inch of batter and then add some cobbler in the middle using the remaining batter on top, and then bake cake as directed.)

French Vanilla Cake

2 cups sugar

1/2 cup unsalted butter at room temperature

1/2 cup canola oil

4 eggs at room temperature

1 tablespoon French vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

Preheat oven to 350 degrees. Lightly grease 1 9-inch Bundt pan or two 9-inch cake pans and dust with flour.

Beat sugar, butter and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Combine flour, baking powder and salt together in another bowl. Alternate gently mixing in the flour mixture and the buttermilk into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined, but avoid overmixing. Pour batter evenly in the prepared pans.

Bake in preheated oven until surface springs back to the touch and a toothpick inserted into the center comes out mostly clean with a few moist crumbs but no wet batter, 30 to 45 minutes.

Whipped Cream Frosting

2 cup heavy whipping cream

2 teaspoon vanilla extract

1/4 cup powdered sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over beat, cream will then become lumpy and butter-like.

Source: Michelle Madden

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