Ingredients: |
Ingredients: CAKE MIX
2 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
COBBLER
4 peaches, halved
2 Tbls bourbon
Pinch of salt
6 tablespoons brown sugar, divided
Vegetable oil (for foil)
1 large egg
¾ cup buttermilk
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, room temperature
6 ounces blackberries (about 1 cup)
⅓ cup coarsely chopped unsalted, roasted almonds
1 cup plain Greek yogurt
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Directions: |
Directions:CAKE MIX
Whisk flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; transfer to a large resealable plastic bag for storage and transport.
DO AHEAD: Cake mix can be made 1 week ahead. Store at room temperature.
Start the coals either by lighting charcoal or starting a fire. Alternatively, if baking at home, preheat oven to 375°.
Toss peaches, bourbon, salt, 2 Tbsp. brown sugar, and 2 Tbsp. water on a 20x12" sheet of heavy-duty foil, then fold edges up and over to create a packet; pinch edges closed. Grill until soft, 20-30 min - adding a splash or two of water halfway through if needed. Let peaches cool slightly; coarsely chop.
Line a Dutch oven with 2 layers of heavy-duty foil; lightly oil foil. Combine egg, buttermilk, and vanilla in a measuring glass or small bowl.
Place cake mix in a large bowl and vigorously stir in butter and ¼ cup buttermilk mixture, adding a bit more buttermilk mixture if needed, until a very thick paste forms. Stir in remaining buttermilk mixture, then add blackberries and peaches along with any juices and gently fold in just until mixture looks marbled. Scrape batter into the Dutch oven; top with almonds and sprinkle with 2 Tbsp. brown sugar. Cover.
Place Dutch oven over about 10 briquettes and set 18 hot briquettes (or scoop about a 1" layer of fine coals) on top of lid. It's important to have more heat on top than underneath to prevent burning. Bake, rotating both the dutch oven and the lid every 10 minutes (for even baking) until cake is firm to the touch when gently pressed, 25–30 minutes.
Just before serving, place yogurt in a small bowl and sprinkle remaining 2 Tbsp. brown sugar over top. Let sit until sugar dissolves, about 5 minutes. Serve warm cake upside down and dolloped with yogurt. |
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