This peach cobbler shortcake is all about celebrating my first year blogiversary. A year has gone by, and I seriously CANNOT believe it. What started as a weekend release and hobby has turned into a passion, a lifestyle, and even an obsession.
For me, I am even more surprised than most. I have problems with commitment. It must be my Gemini tendencies. I need spontaneity, excitement, diversity but this blog has given me that and more.
I wanted to celebrate this anniversary with something special that really captured the essence and purpose of this blog. From day one, I wanted to pay tribute to my grandmother and women in my life who really ignited the love of baking in me. I have shared some of my grandmother’s recipes but most have been twists of my own. I have figured out my own personal voice through the history of those who came before me. It has become my mission to strike a balance between the modern woman that resides inside of me and that woman who just appreciates good ole fashioned ideals and traditions. I can bake my cake (especially this peach cobbler shortcake) and eat it too.
I have come so far in a year, and this journey is just beginning for me. Thanks to all of you who come by and check out my recipes, bake them at home and send me emails telling me how much you enjoy the blog. I can’t tell you how much it has meant to me. You could be doing anything else yet you have created a community around my blog and social media sites that has become a family. You are my family.
I look forward to another year of greater and fresher ideas that push the envelope. I plan to challenge myself with new recipes that I have always been afraid to attempt (homemade croissants anyone?) but as always I will remain true to the blog’s mission and true to what brought you all here in the first place.
Now on to this peach cobbler shortcake recipe. If you have been reading this blog, you know about my obsession with peach cobbler. It is my all time favorite dessert and something my grandmother makes for me whenever I visit. I thought about sharing my Big Mama’s recipe but decided that I needed to put my “twist” on it and make it extravagant with a modern yet Southern edge. This peach cobbler shortcake cake is the epitome of me and this blog. Tradition gets updated and that is truly who I am. So when you have special party, holiday or just birthday, think about making this cake. While it takes a bit of time to make, is a true showstopper! It is the perfect dessert to celebrate my one year and stretch myself to new limits!! Thank you once again! One year down, many more to go!
Peach Cobbler Shortcake Cake
For the Cake:
- 2 sticks unsalted softened room temperature butter
- 1/4 cup canola oil
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 teaspoon baking powder
- 1 cup sour cream (lighten it up with plain Greek yogurt)
- 1 tablespoon pure vanilla extract
For the Sauteed Peaches:
- 2 sticks butter
- 8 cups fresh peeled peach slices or frozen if peaches are not in season
- 1- 1 1/4 cups granulated sugar depending on sweetness of peaches
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons pure vanilla extract
For the Crumble:
- 1/3 cup brown sugar
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 2/3 cup all-purpose flour
- 1/4 cup melted salted butter
- Caramel Sauce homemade or gourmet
Brown Sugar Cinnamon Whipped Cream:
- 4 cups heavy whipping cream
- 4 tablespoons cornstarch
- 2/3 cup packed brown sugar
- 2 teaspoon ground cinnamon
For the Cake:
- Preheat the oven to 350 degrees.
- Prepare 3 9" round baking pans with non-stick baking spray and put aside.
- In the bowl of your mixer, add softened butter, canola oil, salt and sugar and cream on high until fluffy and smooth (about 5 minutes).
- Next, add one egg at a time to the bowl and beat on medium until well incorporated.
- In a separate large bowl, sift cake flour and baking powder together.
- Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate.
- Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
- Finally add vanilla extract to mixer and finish beating on low until everything is well mixed.
- Make sure to scrap the bottom of the bowl as well.
- Evenly add cake mixture into prepared baking pans and place in oven to bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cakes and oven and rest in pans for 10 minutes.
- Next remove layers from pans and place on cooling racks for one hour.
- Wrap each layer in plastic wrap and place in the freezer for 1 hour to make it easier to work with when assembling the shortcake.
For the Sauteed Peaches:
- While layers bake, add butter to a large saute' pan and melt.
- Next add sliced peaches, sugar, cinnamon, nutmeg and vanilla extract to the pan and saute over medium heat until peaches are soft and syrup has reduced and thickened (between 15-25 minutes). Remove peaches from heat and let cool and continue to thicken.
For the Crumble:
- Preheat oven to 375 degrees.
- Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl.
- Whisk ingredients together. Slowly add in melted butter and stir in to combine until small crumbs develop.
- Spread crumbs on a baking sheet and bake for 10-15 minutes until crisp and golden.
- Remove crumbs and allow to cool to room temperature.
For the Whipped Cream:
- Whip the cream to soft peaks then add cornstarch, brown sugar and cinnamon and continue whipping.
- Place one cake layer on the bottom of your cake plate.
- Add one third of sauteed peaches to the top of the first layer.
- Next add one third of whipped cream to top of peaches.
- Sprinkle with crumble crumbs and drizzle caramel sauce on top.
- Repeat with second cake layer.
- On last cake layer, add remaining whipped cream to top layer.
- Garnish top of whipped cream with remaining sauteed peaches, crumbs and caramel sauce and serve.