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Peach Cobbler Cake Meets Spicy Jalapeño Popper Soup A Flavor Explosion

Peach Cobbler Cake Meets Spicy Jalapeño Popper Soup A Flavor Explosion - Featured Image
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Learn how to make delicious Peach Cobbler CakeSpicy Jalapeño Popper Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • For the Peach Cobbler Cake:
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, melted
    • 1 cup whole milk
    • 2 large eggs
    • 3 cups fresh peaches, peeled and sliced (or frozen, thawed)
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/4 cup brown sugar (for topping)

  • For the Spicy Jalapeño Popper Soup:

    • 4 slices thick-cut bacon, chopped
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 3 fresh jalapeños, seeded and finely chopped (adjust to heat preference)
    • 3 cups chicken broth
    • 2 cups potatoes, peeled and diced
    • 1 cup sharp cheddar cheese, shredded
    • 4 ounces cream cheese, softened
    • 1/2 cup heavy cream
    • Salt and freshly ground black pepper, to taste
    • Chopped chives or green onions, for garnish

Substitution tips: For a dairy-free version of the cake, swap butter for coconut oil and milk for almond milk. For the soup, turkey bacon works well, and you can use Greek yogurt instead of cream cheese for a lighter touch.

Instructions

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.
  3. In a separate bowl, beat the eggs, then add melted butter, milk, and vanilla extract. Stir until smooth.
  4. Pour the wet ingredients into the dry and mix gently until just combined. Be careful not to overmix; the batter should be a little lumpy.
  5. Fold in the sliced peaches, then pour the batter into the prepared baking dish. Sprinkle the top evenly with brown sugar for that golden crust Mama Lu loved.
  6. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean and the top is golden brown. While it bakes, start on your soup.
  7. In a large pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
  8. Add diced onion and jalapeños to the pot. Sauté until soft and fragrant, about 5 minutes. Stir in garlic and cook for another minute.
  9. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
  10. Using an immersion blender, partially blend the soup to your preferred consistency, leaving some chunks for texture.
  11. Stir in cream cheese, cheddar cheese, and heavy cream until melted and smooth. Season with salt and pepper to taste.
  12. Return bacon to the pot and stir gently to combine. Keep the soup warm while the cake finishes baking.
  13. Once the cake is out of the oven, let it cool slightly before serving alongside a steaming bowl of spicy jalapeño popper soup.

I recall Mama Lu’s patience as she’d always tell me, “Good things take their time, but you don’t have to be in a rush to enjoy them.” This duo is just that — a little slow, a little steady, and worth every minute.

Find it online: https://claracooking.com/peach-cobbler-cakespicy-jalapeo-popper-soup/