Apple (or other fruit) Cobbler Cake
Hope you enjoy this recipe, any questions let us know. Thank you
Ingredients
Time: 30 minutes to assemble, 60 to 75 minutes to bake
For filling:
4 C. apples (about 5 medium or 1 pound), peeled and coarsely chopped (any type inc. Honey crisp, Pink Lady or Gravenstein)
5 T. sugar
1 tsp cinnamon
10 gratings nutmeg (or a big pinch of ground nutmeg)
1/8th teaspoon kosher salt
For batter:
3 C. all-purpose flour (Can use equal amts. all purpose and whole wheat pastry flour (adds a nutty flavor), or 2 C. all purpose and 1 C. whole wheat)
1-1/2 C. sugar
1 T. baking powder
1/4 tsp. kosher salt
1 C. vegetable oil (sunflower or canola, okay)
4 large eggs, beaten
1/4 C. water
1 tsp vanilla
For filling:
4 C. apples (about 5 medium or 1 pound), peeled and coarsely chopped (any type inc. Honey crisp, Pink Lady or Gravenstein)
5 T. sugar
1 tsp cinnamon
10 gratings nutmeg (or a big pinch of ground nutmeg)
1/8th teaspoon kosher salt
For batter:
3 C. all-purpose flour (Can use equal amts. all purpose and whole wheat pastry flour (adds a nutty flavor), or 2 C. all purpose and 1 C. whole wheat)
1-1/2 C. sugar
1 T. baking powder
1/4 tsp. kosher salt
1 C. vegetable oil (sunflower or canola, okay)
4 large eggs, beaten
1/4 C. water
1 tsp vanilla
Cooking Instructions
Preheat the oven to 325°F. Grease a 9†x 13†baking dish with vegetable oil.
Add the sugar, cinnamon, nutmeg, and salt to the bowl of chopped apples, mix well, and let stand for 15 minutes.
Whisk together the flour, sugar, baking powder, and kosher salt in a large bowl.
Whisk together the vegetable oil, eggs, water, and vanilla in another bowl.
Pour the wet ingredients into the dry. Stir together with a rubber spatula until just combined.
Using the spatula, spoon a little more than half the batter into the greased pan. Don’t just dump it into a pile, or it will be hard to spread. Make a line of dollops lengthwise in the pan. Use the spatula to spread the batter into a somewhat even layer. (You don’t have to cover every inch of the pan, since the batter will spread and even out in the oven.)
Spread the apples evenly over the batter.
Top with the remaining batter, using the same technique as with the bottom layer, but leave a 1-inch gap along the edges for the fruit to show through.
Bake until the top turns golden and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
Serve warm or at room temperature.
Serves 12 to 15.
Alternate fruit: blueberries, strawberries, peaches, nectarines, blackberries separate or combination))
Add the sugar, cinnamon, nutmeg, and salt to the bowl of chopped apples, mix well, and let stand for 15 minutes.
Whisk together the flour, sugar, baking powder, and kosher salt in a large bowl.
Whisk together the vegetable oil, eggs, water, and vanilla in another bowl.
Pour the wet ingredients into the dry. Stir together with a rubber spatula until just combined.
Using the spatula, spoon a little more than half the batter into the greased pan. Don’t just dump it into a pile, or it will be hard to spread. Make a line of dollops lengthwise in the pan. Use the spatula to spread the batter into a somewhat even layer. (You don’t have to cover every inch of the pan, since the batter will spread and even out in the oven.)
Spread the apples evenly over the batter.
Top with the remaining batter, using the same technique as with the bottom layer, but leave a 1-inch gap along the edges for the fruit to show through.
Bake until the top turns golden and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
Serve warm or at room temperature.
Serves 12 to 15.
Alternate fruit: blueberries, strawberries, peaches, nectarines, blackberries separate or combination))
Views: 11
Categories
Related Recipes
Recipes by Contributor
This recipe currently has 0 comments. Add your own comment via the tab.