09/01/2026
Let me share with you a bit about the peach cobbler cake today.
I used Colorado peaches, the ones grown in the town of Palisade in microclimate and mineral-rich soil which give them the exceptional sweetness and juicy texture. Exactly what i was looking for to put into the peach topping that i called “peach cobbler”. And it’s harvested late July till mid September so we are in the Colorado peach season.
Here is why i called it “peach cobbler” even without the drop biscuits or a batter on top. In this cake i put the peach on top of the cake. When it comes to biscuits, i like them warm and a bit crunchy. So if i make any cobbler, i prefer it enjoyed right out of the oven and with a scoop of ice cream and the ice cream melting a bit or whipped cream on top (just my preference). This preference actually helps to decide this cake to be made. I don’t like soggy biscuits waiting for a while before any sales.
As can be seen from the photo, the peach topping quite heavy so it went in the cake batter, creating a moist peach filling in the middle of the cake, topped with a dollop of fresh cream and my housemade caramel. 😘
I hope you enjoyed your piece of cake today. Thank you❤️
—anh’sBreadTherapy—
