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this week I'm going to make a highly requested cake with a bit of a Twist so I've gotten a lot of requests for a peach cobbler cake and this is the week it's happening for the first part of this cake I'm going to bake some cornmeal cakes so that's the twist this is going to be a cornmeal peach cobbler I love cornmeal all things cornmeal I love cornbread corn muffins Penta and what I love the most about this recipe is you don't need a mixer how often do I do that 4 and 1/2 cups of flour 1 and 1/2 cups of cornmeal 3 tbsp of baking powder a teaspoon of salt 3 cups of Buttermilk you want this to be room temperature six eggs 1 and 1/2 cups of butter melted and then I have 2 tspoons
of vanilla so I'm going to mix all my dry ingredients together baking powder salt and then no need to SI the sugar and cornmeal I wonder if this bowl is big enough oh no I wanted to do it in a glass bowl for camera but I have stainless steel bowls that are bigger I'm not impressed with these yolks I'm just giving them a little whisps and then I'm going to add the vanilla going to mix my buttermilk in and not Splash myself so look how much more space there is in there okay so now I'm going to start to whisk the wet ingredients into the dry I might start by adding half this bowl makes me feel very small so now I'm going to divide this batter into three 9 in pens I wanted this cake to be a lighter
texture than the cakes I usually make that might come back to bite me okay I'm off to the oven Eli now I need to make the filling for my peach cobbler cake I'm boiling some water on the stove and I'm going to use that to blanch the peaches and peel the skin off before I cut them so what I'm going to do is score the top and bottom of the peach and then what should happen is when you put it in the water that helps the skin sort of release and let go I have 1 and 1/2 tablespoons of corn starch half a cup of sugar I have a/ teaspoon of cinnamon and I like a citrusy flavor I like a little punch so I'm also going to add some lemon zest and lemon juice now that I've blanched my peaches it doesn't look that promising
normally yeah doesn't look promising at all cuz they're not that right this means I have to get a peeler I am filled with disappointment this is really annoying see how it like kind of cooked in the water oh yeah so the first step with this filling is to add the sugar to the peaches calm down I want the excess liquid to sort of drain out of the peaches and the Sugar's going to help do that and then I have a big bowl and a strainer in the meantime I am going to mix together the lemon juice lemon zest a little bit of cinnamon and then the cornstarch just going to mix these together so you can see how much liquid has accumulated and now I'm going to toss this mixture into the peaches that smells really good now I'm going to spread them on a sheet tray and
bake them as if they were in a cobbler I'm going to pop these in the oven at 350° I think I'm going to bake them for about 40 minutes so these are the peaches they're kind of nicely roasted and cooked and softened but I like that there's still some body since I'm putting it in a cake I would never want it to be mush going add some blueberries to this cake yeah I am blueberries this is some lemon juice so I'm going to put this on the stove top medium heat I'm going to let it come to a boil and then when it boils I'll take off the lid and add uh the pectin and let it boil for about 5 minutes more I'm going to pour these very hot blueberry preserves into a clean Bowl it feels very liquidy at this point but
when I let this cool completely it will thicken up and then what I like to do is Mash some fresh blueberries into it so there's more like chunky fruit now I want to make the cobbler part of the peach blueberry cobbler right now I have a cup of flour a half a cup of cornmeal 1/4 cup of sugar 2 teaspoons of baking powder it's a half teaspoon of salt I'm going to use probably between 1/3 cup of chilled butter unsalted so you put those chilled little nuggets in everything together so you can see it's like a coarser crumb and now I'm going to start to stir in so I'm just going to like and I just want it to sort of come together I am going to just use a little bit of shortening to make sure that the parchment stays
down just like pie you want to make sure they get golden right he guys this might be my favorite thing the little humps still feel soft I mean they're not supposed to get rock hard it's not a sugar cookie I'm going to make some rich buttercream using whole eggs so the first thing I'm going to do is pour my water into the pot and then I'm going to pour my sugar into the pot if it will pour Will you pour thank you so much and now I'm going to put this on the stove top I need it to boil when it reaches 230° I'll turn on the eggs okay so now I'm going to carefully put uh you might want to be on this side now cuz I'll for here now I have my rich buttercream I wouldn't say it's yellow but a really nice natural warm Hue before I start to
cut the cakes I was just going to make a little bit of white chocolate ganache and I'm going to use this ganache later on to stabilize the whipped cream that I plan on serving with this cake how good does that sound this is hot cream I just heated it in the microwave I'm pouring it onto White chocol chocolate ca are just a form of good quality chocolate so if you can't find CA you can oh I splashed you can buy just a you know a good white chocolate bar and chop it finely to make the ganache I do want a little vanilla bean in my whipped cream in the end so I'm going to put this ganache aside it has to cool completely now I'm going to mix this with whipping cream in the bowl and then I'm going to chill the whole thing for 30 minutes before I Whi
it there you have it that should be a nice peek look at that Peak and the white chocolate just helps to stabilize it now it's time to cut these cornmeal cakes I'm so interested to see how they came out and mouthful mhm um I think I might simple syrup both sides of each cake so this is the peach filling that I made and I bought this it's not Jam it's fruit spread or compost and this one is 50% fruit I'll just add a bit now I'm going to move on to the blueberries okay now I have fresh blueberries that I washed and let dry and I'll just add some I'm going to start with one of the layers with the caramelized side down and I kind of need them to be a bit high so I have room for fruit so now it's time to add fruit I'm
going to be alternating so I'm going to do peaches in this that here's where I get scared cuz I want peaches under the cobbler and I want to see Peaches but I have to be very careful about them not just completely falling off the sides of the cake I love the way it looks it's cobbler esque speaking of cobbler this is going to be the hardest part of the cake but the part of the cake that will make it look like cobbler so I have to do it I have to add the cobbler I am breathing aren't you oh God why wasn't this in the Olympics huh okay oh boy do you see what I see it's cobbling it's cobbling in the best way possible I'm so happy right now I'm happy that I decided to make cornmeal cake it tastes really good with the sweet peaches and blueberry
and white chocolate whipped cream so I think you should make this Cobble along I'll see you next week
