Baking With Tito’s: Tito’s Peach Cobbler Cake

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We’re still enjoying late summer farmers market finds, but the mornings are getting cooler down in Austin, which means baking’s on the brain. This recipe from Casa de Glaze brings the two together and works even if those peaches are a day or two over the hill.

Tito’s Peach Cobbler Cake

Peach filling: 

  • 1 pound fresh peaches, rinsed, halved seeded and sliced 
  • 1/3 cup white sugar 
  • 1 tsp cinnamon 

Place all ingredients in a pot on the stove. The sugar will bubble and rise while cooking, so be sure to use a pot with tall sides. Turn heat to medium low and simmer for 20-30 minutes, stirring intermittently. Your cobbler filling is finished when the mixture coats the back of a spoon and holds it shape when you run a finger across the spoon. Let filling cool. 

Cobbler batter: 

  • 3/4 cup sugar 
  • 1 cup flour 
  • 1 tsp baking powder 
  • 1/2 tsp fresh nutmeg 
  • 1/2 tsp cinnamon 
  • 1/2 tsp vanilla 
  • 3/4 cup milk 
  • 1/2 cup butter 

Mix dry ingredients in a bowl, stir. Add milk and vanilla, stir again. 

Preheat oven to 350 degrees. Using a 9×9 square pan, place butter in a pan and put it in the oven to melt.  Once butter is melted, remove from oven and pour wet batter over the butter. Using 1/2 of your peach filling, spoon and drop the filling over the wet batter in clumps. Bake for 20-30 minutes, or until a toothpick inserted in the cobbler comes out clean.  

Add 1/2 cup of Tito’s Handmade Vodka to the remaining half of the peach filling and mix. Once the cobbler is out of the oven, spoon a portion into a bowl and top with the Tito’s peach jam. Best enjoyed warm! 

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