Classic peach cobbler flavors can take so many forms – why not cake?
Peaches always bring back such great summer childhood memories for me.
My brother and I would visit our grandparents in Cochise Stronghold in southeast Arizona and we would earn money by picking peaches. Juicy, ripe white-fleshed peaches. Eat right off the trees peaches. Drip down your elbows peaches. In the Arizona heat after several hours peach fuzz got everywhere – all over our hands and arms, in the sweat that was dripping down our necks, in our hair and even tickling our nostrils.
But we pressed on – knowing we were getting rich on that paycheck of 50 cents an hour. And a splash in a cool mountain stream – and picking wild watercress – awaited us at the end of the day. We picked bushels and bushels, and ate ourselves sick as we picked. And then there was grandma’s peach cobbler at night. I am pretty sure there is a law somewhere that says if you’re a grandma, you MUST make peach cobbler. Not optional. This grandma had only two dishes that were predictably exquisite: beans and ham hocks and peach cobbler.
Peach cobbler is one of my very favorite desserts. And, I’m in good company – even the fabulously low-glycemic Kalyn of Kalyn’s Kicthen has a weakness for this peachy deliciousness. Maybe that is why I love this cake so much – peach cobbler flavors and textures. This cake is mostly soft, sweet baked peaches with a little cake at the bottom. And I love the upside-down approach!
— posted by Donna