Look! It’s more peach-related baking.
Actually, that’s not entirely true. I only had one peach by the time I finally got around to this cake from Julie over at Dinner with Julie, so I had to get a little creative with the other fruit I had bought from the Farmer’s Market the weekend before, adding a nectarine and some blackberries to the mix.
(And I feel a little bit badly posting this since peach season is just about over for the year. Sorry!)
Julie’s version used rhubarb (and I kind of wish I had thought of this recipe when that fruit was still available. Must keep in mind for next year), but pretty much any fruit will work. The only adjustment that needs to be made is to the amount of sugar you sprinkle on over top. Rhubarb, with it’s tart flavour, needs more sugar. These needed barely any. And in an effort to get creative, I actually used large-grained raw sugar, which probably gave it a much more caramel-like flavour on top.
As you can see in the photo, it, uh, caramelized the edges of the cake. Actually, truth be told, I was freaking out the whole thing was going to burn before the centre was finally cooked. But people seemed to like it quite a bit (favouring the edges where it hit more of the batter and less of the fruit), but next time I’d like to try it with straight-up sugar to see what kind of difference it makes.
I liked the idea of this cake, the way it bakes up around the fruit, enveloping it even. And it didn’t disappoint.
It’s definitely one to keep in mind when next summer gets going or, even better, when you are craving a taste of summer and the fruit isn’t exactly ripe and delicious enough to eat on its own. Baking it into this cake will elevate it, I swear.
This recipe, like so many good ones, comes from Julie over at Dinner with Julie. (And hey, while you’re over there, check out her peach bran muffins recipe, which I also made and was fabulous.)
Fruit Cobbler Cake
- 1/2 cup butter, at room temperature
- 1 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- pinch salt
- 2 – 4 cups assorted fruit (rhubarb, strawberries, peaches, plums, nectarines, blackberries etc. I used a peach, a nectarine and a scattering of blackberries in my version)
- 1/8 to 1/2 cup sugar (depending on the tartness of the fruit; rhubarb, for example, would need a greater amount of sugar)
Preheat the oven to 350F.
In a large bowl, beat together the butter and sugar until well combined and starting to get fluffly. Add the eggs one at a time, beating after each, then beat in the vanilla.
Add the flour, baking powder and salt and stir by hand or beat on low speed just until combined; the batter will be thick. Spread into a 9″x13″ pan that has been sprayed with nonstick spray, and scatter the fruit over top. Sprinkle with sugar and bake for 45-50 minutes, until the cake is golden and the cakey parts springy to the touch.
Makes one large cake.