Is it a cake or is it a cobbler? Beats me, but it sure is delicious!
I can tell you that my cherry obsession is on fire. And we’re back to cooking with booze.
I just can’t help myself. I’m totally and ridiculously out of control over here.
They’re just so dang gorgeous and delicious! I’ve been stocking up on all this summer fruit and putting it in everything. I’m still doing the crazy lady thing with the cherries at the grocery and I’m a lunatic at the farmer’s market. Maybe I need an intervention.
Or I just need more booze. You just can’t go wrong with champagne and strawberries, right? And cake?
I totally didn’t plan this red, white, and blue theme because umm….I’m not that organized. There you have it. The ugly truth.
So here we are with a red, white, and blue dessert of undetermined origin and name just before Independence Day. That’s interesting. I wanted to make a cobbler, but with a vanilla cake topping rather than biscuit or oatmeal crisp.
What happened is kind of a boozy fruity upside down vanilla cake business.
Just in time for the holiday. I love it when a no plan comes together.
Do you have big plans for the holiday weekend? I’m not sure yet what we’re going to do. Every year our neighbors spend a college fund on fireworks and we can see a fantastic show without ever leaving our yard. How fun and convenient is that?
Champagne Peach Berry Cherry Cobbler Cake Thing
For the Fruit
- 1 pound of cherries I used Ranier, rinsed, pitted, and stems removed
- 3 peaches pitted, pealed, and cut into 1 inch pieces
- 1 pint blueberries rinsed
- 2 pints strawberries stems removed, larger ones cut in half
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cup champagne prosecco, or sparkling wine
For the Cake
- 2 sticks butter room temperature
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 3 large egg yolks room temperature
- 2 tablespoons vanilla bean paste
- 1 cup buttermilk
Reserve a combination of a few berries and/or cherries for garnish if desired
Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
Preheat oven to 350
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add vanilla to butter/sugar mixture, beat until combined
Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
Alternately add the flour mixture and buttermilk, starting and finishing with flour
Transfer fruit mixture to a large baking dish coated with cooking spray
Using a spoon, drop large blobs of cake batter on top of the fruit
Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
Cool on a wire rack
Top with whipped cream and garnish with some reserved berries if desired
Serve warm or at room temperature
Cake part of recipe adapted from Martha
P.S. If you plan to make this unnamed dessert and take some pics – make sure you take your pics quickly or this will happen. Happy Independence Day, y’all!