Fresh Peach Cobbler
Have extra peaches you need to use? Brenda highly recommends this dessert recipe.
When there are a plethora of fresh peaches available, Brenda highly recommends making this peach cobbler.
This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic.
Fresh Peach Cobbler
Step 1: Peaches
Remove the skins & slice:
8-10 fresh peaches
To make ~4 cups. Sprinkle with:
1/4 cup sugar
Fold together, set aside.
Step 2: Cake batter
In the bowl of a stand mixer, sift together:
1 1/4 cup flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Set to low speed until combined. Add:
1/2 cup butter, softened
Mix on low speed to cut in butter. Then add:
1 egg
1/2 cup sour cream
2 Tbsp milk
1 tsp vanilla
Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds.
Step 3: Assemble
To a 13”x9” baking dish, add:
Sugared peaches, including juice (Step 1)
Dollop over the top:
Cake batter (Step 2)
Spread evenly, and then sprinkle evenly over the batter:
1 - 2 Tbsp sugar
Step 4: Bake & serve
Bake at 350F for 30 minutes or until cake tests done.
Serve warm.
Brenda’s tips:
Serving size: one 13”x9”
No fresh peaches? Substitute 1 quart or 2 (15 oz) cans of peaches
This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic
Window to B’s kitchen…
Best Sour Cream Cake for High Elevations
This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes. This recipe was written for an elevation of ~6k above sea level.
This recipe was written for an elevation of ~6k above sea level.
This Brenda recipe was inspired by a Williams Sonoma recipe.
Baking at sea level? Use Brenda’s Best Sour Cream Cake recipe.
Remember, when baking cakes or cake-like goods, reference Brenda’s Elevation infographic.
Best Sour Cream Cake at High Altitude
In the bowl of a stand mixer, sift together:
2 5/8 cup flour
1 1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Set to low speed until combined.
In a small bowl, combine:
3/4 cup oil
1 cup sour cream
2 eggs
1/2 cup milk
1 Tbsp vanilla
Stir well and then pour into flour mixture.
Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds.
Divide between
24 cupcakes, bake at 360F for 20-22 minutes
OR
Two 9" rounds, bake at 360F for 25-28 minutes
Brenda’s tips:
Serving size: 24 cupcakes or two-9” rounds or one 13”x9”
This recipe has been adjusted to work well at ~6K ft above sea level.
This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes.
Frost with:
Window to B’s kitchen…
Best Sour Cream Cake
This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes.
Brenda’s a huge fan of baking cakes. It’s no surprise that everyone who’s eaten a Brenda cake is a huge fan of Brenda Cakes. While she loved baking them, she was NOT a fan of decorating them. April 30, 2013 was a pivotal day in the Brenda/Chelsea Friendship Story…read more…
This Brenda recipe was inspired by a Williams Sonoma recipe.
Baking at a high altitude? Brenda’s written a Best Sour Cream Cake for High Altitude.
Remember, when baking cakes or cake-like goods, reference Brenda’s High Elevation Adjustments infographic.
Best Sour Cream Cake
In the bowl of a stand mixer, sift together:
2 1/4 cup flour
1 3/4 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
Set to low speed until combined.
In a small bowl, combine:
3/4 cup oil
2 eggs
1 cup sour cream
1/4 cup milk
1 Tbsp vanilla
Stir well and then pour into flour mixture.
Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds.
Divide between
24 cupcakes, bake at 350F for 23-25 minutes
OR
Two 9" rounds, bake at 350F for 28-30 minutes
Brenda’s tips:
Serving size: 24 cupcakes or two-9” rounds or one 13”x9”
This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes.
Frost with:
Window to B’s kitchen…
