When you’re running a cooking experiment, your result can usually find itself in one of three categories: good, bad or somewhere in the middle. The middle ground seems like the worst place to be because ambivalence is not a good emotion to feel when you’re eating. It’s difficult to even understand ambivalence in relation to food. At least, that’s probably the case for us. When something is just ‘ehh’, it’s not worth eating anyways. We are always up for trying new things out in the kitchen, which is why you’re looking at a cake. Towards the end of the summer, as the last of the sweet peaches were making their way to the shelves, we snatched up a few in hopes of making two delicious dishes–a peach cobbler and a peach cake–into a singular dessert. Our experimentation taste-o-meter bounced along the spectrum. Good, bad, ‘Eh’. What do you think?
So the meter’s still ding-a-linging on this one, and it’s going towards the good side. We’ll share the recipe, but there are a couple of things we’d suggest if you decide to give it a try. The first would be adding more peaches. We only used two, and as you can see, that was not a enough. It could’ve used at least one more. The second tip would be layering the peaches. By that, we mean, pour down a bit of batter, spread peaches over it and repeat, ending with a layer of peaches on the top. That way you end up with not only more peaches per bite, but a pretty looking slice on top of that. The third would be adding a flavoring to the batter, which could be anything from vanilla to rum. It should’ve dawned on us at the time…shoulda coulda woulda. No matter how you do it or what fruit you use, please serve with ice cream or whipped cream on the side. But we shouldn’t have to tell you that!
Peach Cobbler Cake – Serves 8 to 10
3 cups cinnamon cookies, ground*
1/4 cup sugar
6 tablespoons unsalted butter, melted
Zest of 1 lemon, minced
1/4 cup unsalted butter, melted
1 1/4 cups milk
1/2 cup sugar
1 1/2 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
2 peaches, thinly sliced
1 tablespoon honey**
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
1. Mix all of the crust ingredients together in a bowl until well incorporated. Press evenly into the bottom of 9″ springform pan. Bake in a preheated oven at 375 degrees for 10-11 minutes. Remove from oven and cool completely. Cover bottom exterior half of pan with a layer of aluminum foil.
2. Once crust is cool, whisk together flour, salt, baking powder and sugar. Add egg and milk and whisk until combined.
3. Pour melted butter over cooled crust. Scrape in cake batter. (Do not stir.) Top the batter with the peaches. (Again, do not stir.) Set pan carefully on a cookie sheet and bake in a preheated oven at 375 degrees for 40-45 minutes or until edges and top brown and inside of cake is done.
4. Remove cake from oven. Mix ingredients for the glaze in a small bowl and microwave for 10-15 minutes or just until warm. Stir well and brush lightly over top of cake. Allow cake to cool at least 10-15 minutes before removing foil and springform pan ring.
*Use gingersnaps here if you want. Or whatever your favorite spiced cookie may be!
**We used this amazing raspberry honey given to us by Hummingbird Appetite.
Click HERE for the printable recipe.
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