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Our peach cobbler cake is an ode to one of the summer's finest stone fruits. Whether you choose to mix it up in a large pie pan, or in mini cups, it'll hit the spot no matter the time of day.
1 pound fresh peaches, rinsed, halved seeded and sliced
1/3 cup white sugar
1 tsp cinnamon
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
For the peach filling: Place peaches, 1/3 cup sugar, and 1 teaspoon of cinnamon 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.
For the cobbler batter: 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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