For the better part of a month I've been eating a steady diet of peaches and tomatoes. A minimum of two each per day.
But a recent purchase of peaches was ripening faster than I could eat them, even at my gluttonous pace. Faced with more than a pound of peaches that needed to be consumed right that minute, I had two options: cook or freeze.
My freezer was already crammed full with ice cream, homemade freezer jam, popsicles and busy-day dinners like burritos, enchiladas and lasagna, so cook it was.
Technically this is a cobbler -- the fruit is on the bottom -- but it bakes up light and fluffy like a cake. So I'm calling it a cobbler cake.
Brown sugar, vanilla and cinnamon enhance the peaches' aromatic flavor without overwhelming it.
It is perfect served warm with a scoop of sea salt caramel ice cream.
Peach Cobbler Cake
3 tablespoons butter, divided use
4 average size peaches, about 1 1/4 pounds, pitted and sliced (no need to peel)
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla powder OR 1/2 teaspoon vanilla extract
1/2 cup brown sugar (not packed)
11/2 cups Bisquick or other baking mix
1 cup milk (I used 2 percent)
2 tablespoons granulated sugar
Heat oven to 350 degrees. Melt 1 tablespoon of the butter in an oven-safe skillet (I used an 8-inch cast-iron skillet).
Meanwhile, toss the peaches with the cinnamon, vanilla and brown sugar.
In a small bowl, stir together the baking mix, milk and sugar.
Swirl the melted butter to coat skillet. Add peach mixture. Cut the remaining 2 tablespoons of butter into cubes. Dot peach mixture with cubed butter. Pour batter over peaches. Place skillet on a baking sheet (to catch drips) and bake about 45 minutes or until a wooden pick inserted near the center comes out clean or with a few crumbs.
Serve warm or at room temperature.
Makes about 6 servings.
Food on 07/19/2017