Peach Cobbler Bake
Pastry Chef Sara Lewis from The Ranch at Las Colinas stops by Good Day to make a peach cobbler.
Peach Cobbler Bake
Yield: 3 cakes (27 pieces)
3 each Peaches, pitted, skinned, sliced
1/3 cup Brown Sugar, packed
½ cup White Granulated Sugar
1 TBSP Lemon Juice
2 tsp Vanilla Extract
1 TBSP Unsalted Butter
¼ cup Whiskey
¼ cup Water
¼ tsp Iodized Salt
3 ½ cups All Purpose Flour
1 ¼ cups White Granulated Sugar
1 TBSP 1 tsp Baking Powder
¾ tsp Iodized Salt
1 ½ cups Buttermilk
3 each Whole Large Eggs
1 cup Cottonseed Oil
1 ½ tsp Vanilla Extract
¼ tsp Iodized Salt
2 TBSP White Granulated Sugar
1 tsp Ground Cinnamon
Place sliced peaches, sugars, lemon juice, vanilla, whiskey, water and salt from the first set of listed ingredients in a sauce pot over medium-high heat. Sir with a spatula to combine.
Let peaches come to a boil and turn off the heat. Set aside to cool slightly.
Use a wire whisk to combine flour, sugar, baking powder and salt in a mixing bowl. Set aside.
Use a wire whisk to combine buttermilk, eggs, oil, and vanilla in a separate bowl.
Make a well in the center of the flour and pour in wet ingredients.
Use a wire whisk to gently mix flour and wet ingredients until just combined.
Dollop half of batter into a baker’s joy sprayed 9x9 pan and gently spread with a spatula to evenly cover the entirety of the bottom of the pan.
Evenly pour half of the peaches and sauce over batter.
Combine sugar and cinnamon in a small mixing bowl.
Sprinkle 1 TBSP of the cinnamon sugar evenly over the jam.
Dollop remaining batter over the peaches and use a spatula to cover evenly.
Dollop remaining peaches evenly on the batter. Sprinkle with remaining cinnamon sugar.
Bake in a 325-degree oven for 25 minutes. (until pick inserted into the cake comes out clean)
Remove and let cool slightly before serving.
LINK: www.theranchlc.com