Over spring break my boyfriend and I visited my home in Burleson, Texas for a few days, then spent the remainder of the break in Austin, Texas. I love Austin: the food, the concerts, the shops, the atmosphere. It will be my future home, but until then, I make little trips down to check off all the major tourist spots. This trip we went to Vert’s, Toy Joy, Hamilton Pool and Salt Lick. Salt Lick is an amazing open pit barbeque joint located in Driftwood, Texas, about 30 minutes south of Austin. After stuffing our faces with smokey delicious barbeque, we dared to order dessert, and we were rewarded with a uniquely soft peach cobbler loaded with cinnamon.
I loved the sharp cinnamon taste and the bready, cakey top of the cobbler, which is normally made with crunchy, crumb topping. I Googled Salt Lick peach cobbler and every site had the same recipe so I went with the only one available.
I give this recipe four out of five stars because it was easy to make, it tasted great and it was very cheap to throw together.
Preparation: [four out of five stars] The preparation was very easy, but it does take a few steps. First you melt the butter, then make the batter and pour it in, then spice the peaches and drop them in. Other than the steps there’s no room for error, they’re very straightforward instructions.
Taste: [four out of five] The copycat recipe turned out very similar to the original. It tasted really good and had the same light, cakey texture as the Salt Lick version. I doubled the amount of cinnamon in the peaches and dusted the finished cake with cinnamon because I really like the spicy taste. With a recipe like this adding or reducing spices doesn’t affect the end result and it can be tailored to fit your preferences. The recipe also calls for one cup of egg and in the future I would reduce it to maybe 2/3 cup egg and add an extra 1/3 cup of milk. The cake had a noticeable egg taste, which was good but different, kind of like French toast.
Leftover Potential: [two out of five] The one thing about this recipe that really got me was the amount of butter it used. It calls for 1/2 cup of melted butter to be poured in the bottom of the 13×9 pan, but when I toothpick-checked the cake and it was totally baked, there was butter sloshing around on the sides. I ended up tilting the cake to drain the excess butter off, and there was a lot of it. That being said, the cake gets pretty squishy after a few hours so it’s not great for leftovers. It said to serve it warm and I’m glad I had my family there to help get it mostly eaten. In the future I would reduce the amount of butter used to 1/4 cup.
Batter:
1/2 cup melted butter
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
Filling:
1 (28 ounce) can sliced peaches
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Heat oven to 350 degrees. Melt the butter in a 13×9 pan. Mix all dry batter ingredients. Stir in milk and eggs. Pour evenly into pan.
Mix peach filling. Spread over the batter being careful not to stir it. Bake for 35-45 minutes until the batter comes to the top and is golden brown. Serve warm with ice cream.