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!
Gayle @ Pumpkin 'N Spice
It’s definitely cherry season around here and I can’t get enough of them, either! This cobbler cake looks fantastic! I love the combo of fresh fruit paired with champagne. Sounds delicious!
Thanks Gayle! All these cherries are rocking my world too!
Kathy @ Beyond the Chicken Coop
Cobbler Cake Thing??? Well it certainly looks great. Love all that fruit you’ve added. This is the season for such great fresh fruit!
“What started out trying to be a cobbler and turned into a cake” just seemed like too long of a name. 🙂 Thanks Kathy!
Linda @ Veganosity
Okay, we are sharing the same brain Rachelle. I just posted a red, white, and blue themed cherry berry coconut smoothie on the blog this morning. Like you, I’m obsessed with cherries. This looks amazing!
Girl, I saw that gorgeous cherry berry smoothie this morning! Great minds think alike! Cheers to cherry berry season!
Cheyanne @ No Spoon Necessary
Cake or cobbler? I’ll be honest, you can name this whatever you would like, as long as I can devour it- I’m good!! LOVE that you added a little champs- because yes to champagne in everything! You always speak my language.. you know the language of boozy culinary love 🙂 Love this dessert and can’t wait to try it! Cheers to a beautiful 4th of July weekend, girlfriend! (I’m not sure what we are doing either – but those weekends always turn out the best!) *hugs*
The language of boozy culinary love! I LOVE that! 🙂 If you have no plans, come on over and we can devour that thing! Cheers, hugs, and happy 4th to you and Boy!
Medha @ Whisk & Shout
Laughing at the title, because I feel you on naming things! I don’t know what this defines as, but it’s delicious! Labels are for losers 🙂
Ha Ha! Who needs labels, right?
Annie @ The Garlic Diaries
First of all, I love the title of this post – it cracked me up! This cobbler cake thing looks aaaamazing! And I don’t want your obsession with those delicious cherries to end because that means you will keep posting yummy recipes using them :)!
Kennedy Cole| KCole's Creative Corner
I am a sucker for cobblers of any kind. Every time we harvest the blackberries from our garden, the first thing we do is make a cobbler with them. I’ll definitely be making this version soon! Do you have any suggestions for how to make this nonalcoholic?
Thanks so much for visiting, Kennedy! When I make a non-boozy version of fruit like this, I usually just use water. You could also use some fruit juice or a combination of both.
karrie @ Tasty Ever After
Oh.My.Gawd!!! If I was over at your house and you served this to me, I would face-plant right into that beautiful cobbler cake thing without hesitation. Just like Randy with the taters in A Christmas Story. #keepingitreal
LOL! I have to say it’s definitely face-plant worthy! I LOVE your A Christmas Story reference – be sure not to put your eye out if you face-plant! 🙂
Kelly - Life Made Sweeter
Love cherry season, I can’t seem to get enough either! This cobbler cake looks amazing! Love the champagne in here – this is perfect for the holiday! Have a fantastic weekend, girl!
Thanks Kelly! You have a great weekend too!
Erin @ Miss Scrambled Egg
We love cherry season around here, too! I’m digging this cobbler. It looks perfect for a summer treat. I can’t get enough of fruit filled desserts, breakfasts, and snacks in the summer months. You’re also one smart woman for adding champagne to this cake-cobbler. There’s a bakery in Connecticut that makes a champagne cupcake that is to die for. <3
Thanks girl! I would love to try one of those cupcakes!
Who cares what it is?? It’s delicious and that’s all that matters!!
Ha! You speak the truth! Thanks Zainab!
Meagan @ The F&B Department
I love that you called it a cobbler cake thing. I’m a huge fan of baking hybrids as well. And who the hell care what it is?!?! It looks damn tasty!!!
Thanks Meagan! 🙂
Thao @ In Good Flavor
Ha ha! I love what you named this cake/cobbler. All that syrupy, fruity goodness is making my mouth water.
Thanks Thao! I was confused! 🙂
Lindsey @ American Heritage Cooking
LOL The name of this dessert cracks me up! I often have that problem and want to just type “thing
on the end but never do. You go girl! Well this peach berry thing looks and sounds fantastic! I have been obsessing over cherries too…I actually ate enough to make myself sick. No good…but the are so good! Next time I’ll make a cobbler cake thing with them!
Thanks girl! I’m just keepin’ in real ’round these parts!