Baking

Easy Summer Baking
July 14, 2011 • Posted by Jennifer Perillo

Turning on the oven is the last thing most people want to do come summertime. Sure there’s good reason to take dinner outdoors when the temperatures rise into the 90s, but with a little planning, baking can still be a part of your summer dessert strategy. After all, berry season means it’s time to make pies!

An early lesson I learned is to get baking out of the way in the morning, before the day really heats up. Now about those pies, I’m going to take a few steps back. I love pies. I’ve made many in summers past, but sometimes I want that fruity fix without the rolling or fussing with a crust. Lesson two for summer baking—keep it simple. No need to sweat over the perfect crimp or overworking the dough. Cobblers and crumbles deliver the same sweet satisfaction, and require less prep time.

Of course, sometimes you want to bake your cake and eat it too. For just that very occasion, I present you with my new summer dessert—cobbler cake. Imagine a cakey biscuit studded with fresh, juicy bits of berries and fruit, baked in a pie plate. Yes, it really is the best of both worlds…err all three worlds, that is.

Peach Blueberry Cobbler Cake
Makes one 9-inch round cake

2 cups flour
1/2 cup sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons cold butter, cut into 16 pieces
1 1/4 cup buttermilk
2 peaches, sliced (leave on the skins)
1 1/2 cups fresh blueberries

  1. Preheat the oven to 400ºF. Grease a 9-inch glass or ceramic pie plate.
  2. Whisk the flour, 1/2 cup of sugar, baking powder, baking soda and salt together in a medium bowl. Add the butter and rub together quickly with fingertips until small, pea-size pieces form. Pour in the buttermilk and stir until it just comes together to form a batter. Fold in the peaches and blueberries.
  3. Scrape the batter into the prepared pie plate and smooth top into an even layer using a rubber spatula. Sprinkle top with extra sugar, if desired. Bake for 35 to 37 minutes, until golden brown and a metal skewer inserted in the center comes out clean.

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Comments

Add New Comment | Blog Comments (1):

July 16, 2011 8:40 PM Gado Gado
Where are the spices?
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