Thursday, October 6, 2011

Peach Cobbler with Caramel Pecan Sauce

Oh my goodness is this recipe ever delicious! The whole dessert is so buttery, gooey, and bursting with juicy peaches. The process of making this dessert is also really interesting! You just layer the butter, cake batter, and peaches in a baking dish, then in the oven the peaches magically sink to the bottom and the cake rises to the top. The caramel pecan sauce is the perfect topping to make this dessert really decadent - but feel free to leave it out if you just want the flavour of the peaches to shine.

Peach Cobbler Ingredients:

1/2 cup unsalted butter
1 cup all-purpose flour
1 cup white sugar
1 Tbsp. baking power
1/8 tsp. salt
1 cup milk
4 cups fresh or canned peach slices - If using canned peach slices then drain the syrup or juice and just use the peaches themselves
1/3 cup brown sugar
1 Tbsp. lemon juice
Ground cinnamon

Caramel Pecan Sauce Ingredients:

1/2 cup packed light brown sugar
4 Tbsp. (1/4 cup) unsalted butter
2 Tbsp. milk
1/2 cup chopped pecans


Preheat the oven to 375 degrees F. 

Melt the butter and pour it into a 13x9" baking dish. 

In a medium bowl, combine the flour, white sugar, baking powder, and salt. Stir in the milk until just incorporated, then pour the batter over the butter in the pan. Do not stir together.

Combine the peach slices, brown sugar, and lemon juice in a saucepan and bring to a boil over medium-high heat, stirring constantly. 

Once they have reached a boil, pour the peaches evenly over the batter. Do not mix. 

Sprinkle the tops of the peaches with cinnamon.

Bake for 35-40 minutes or until golden brown.

A few minutes before the cake is done baking, combine the brown sugar, milk, butter, and pecans in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolved. When the sugar is bubbling and turns amber in colour, remove from heat. 

Remove the finished cake from the oven place on a wire rack to cool. Pour the caramel pecan sauce over the warm cake and spread it evenly over the top.

 Serve the cake warm with fresh whipped cream or vanilla ice cream, or refrigerate and serve chilled. Store covered in the refrigerator.

*Peach Cobbler recipe from Sugar Plum

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