DELICIOUS Peach Cobbler Layer CAKE with Blueberry and Corn Meal | How to Cake It with Yolanda Gampp

Alright, you guys have been asking me to do a Peach Cobbler Layer Up cake for a while now, so here it is! I'm also sharing the full recipe for the cake, the cobbler topper and the peach filling here for you below!

I hope you make this one, and if you do please remember to share it!!



Peach Blueberry Cornmeal Cobbler Cake

Cakes
4 1/2 cups all purpose flour
1 1/2 cups cornmeal
2 1/4 cups sugar
3 tablespoons baking powder 1 1/2 teaspoons salt
3 cups buttermilk, room temperature 6 eggs, room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 1/2 cup unsalted butter, melted and slightly cooled

Grease the sides of three 9” round cake pans and line the bottoms with parchment paper. Preheat the oven to 350 degrees.

Combine all the dry ingredients in a large bowl, and all the wet ingredients in another.

Slowly pour the wet into the dry whisking until the batter in combined. Divide the batter evenly between the 3 pans.

Bake for 30-40 minuted or until a toothpick inserted into he centre comes out clean.

Cobbler Topping

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder 1/4 teaspoon salt
1/3 cup unsalted butter, chilled and cubed 1/2 cup whipping cream
2 tablespoon sugar

Prepare one 9” round pan by placing it upside down on a baking tray. Grease the top of the pan and around the side along the top edge. Place a piece of parchment paper, cut to size, on top. Preheat the oven to 350 degrees

Mix all the dry ingredients together. Rub in the cold butter until it is evenly distributed.

Stir in the whipping cream until the mixture comes together.

Use an ice cream scoop to portion the dough into a flower pattern on top of the cake pan. With scoops that form a circle and one in the centre. Brush with whipping cream and sprinkle with sugar.

Bake the cobbler topping for 15 to 20 minutes until golden brown.

Peach Filling

10 peaches, peeled and wedged 1/2 cup sugar
1 1/2 tablespoons cornstarch 1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoons lemon zest
1 tablespoon liquid pectin

Toss the peaches with the sugar and set aside for 20 minutes. Preheat the oven to 350 degrees.

Strain the peaches and reserve the juice.

Add the cornstarch, cinnamon, lemon juice and zest. Toss together and spread the peaches onto a baking tray.

Bake the peaches for 20 minutes. In the meantime, mix the reserved juice with the liquid pectin. Remove the peaches from the oven and carefully toss the hot peaches with the juice mixture. Place the peaches back in the oven and continue to bake for 20 minutes.



Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.


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MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
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My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids

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