Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 3 cups fresh peaches, peeled and sliced (about 4 medium peaches; frozen peaches can be used, thawed and drained)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon melted butter (for topping)
In my kitchen, I always use fresh peaches whenever possible because their natural sweetness and juiciness are unmatched. But I remember one summer when a late frost hit our peach orchard and Mama Lou had to rely on frozen peaches from the market. Even then, her cobbler was just as comforting, proving that love and care make all the difference.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This was Mama Lou’s favorite size for cobbler dishes, perfect for sharing with family.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The warm spices are key—they remind me of the cozy kitchens of my childhood.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. I like to imagine Mama Lou tapping her spoon on the wooden bowl, encouraging me to “beat it well, child.”
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; over-mixing will make the cake tough.
- Fold in the sliced peaches gently, ensuring they’re evenly distributed but still intact. Ouma always said, “Don’t be rough with the peaches—they’re delicate like Grandma’s heart.”
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- In a small bowl, mix the brown sugar with the melted butter. Drizzle this mixture evenly over the cake batter to create that signature sweet, caramelized topping.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The kitchen will fill with the most wonderful aroma—one that instantly transports me back to Mama Lou’s table.
- Allow the cake to cool for at least 15 minutes before serving. This resting time helps the juices settle, making each slice moist and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
