Cobbler Cake
A warm, fruity cobbler cake with a tender crumb and sweet fruit topping, perfect for family gatherings or casual desserts with a comforting, nostalgic flavor.
Ingredients
Instructions
- Melt margarine in an oblong cake pan.
- In a mixing bowl, combine flour, sugar, milk, and baking powder until smooth.
- Pour the batter into the prepared cake pan over the melted margarine.
- Spoon the sweetened fresh fruit or pie filling evenly on top of the batter.
- Bake at 350°F (175°C) for 1 hour until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute almond milk for a dairy-free version or use whole wheat flour for added nutrition. Fresh berries, peaches, or apples work well if using fresh fruit, and you can adjust the sugar based on the sweetness of the fruit. This cobbler cake is reminiscent of Lois' Cranberry Coffee Cake in its comforting appeal.
Serving Suggestions
Serve this cobbler cake warm, optionally topped with whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee, making it a great choice for breakfast or brunch. Consider serving it alongside a fruity salad or yogurt for a balanced meal, similar to how you might enjoy Jaime's Blueberry Muffins.
Storage & Reheating
Allow the cobbler cake to cool completely before storing. Cover it with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place individual servings in the microwave for 20-30 seconds or warm in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cobbler Cake contains roughly 769 calories, with 13g protein, 151g carbohydrates, and 13g fat. It is an excellent source of iron (50% of the Daily Value), calcium (41% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit in this recipe, but make sure to thaw and drain excess moisture to avoid a soggy batter. Frozen berries or peaches work particularly well, and they will add a lovely color and flavor to your cobbler cake.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it during the last 10 minutes of baking to prevent over-browning, especially if your oven runs hot.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter and fruit layer ahead of time, then assemble and bake it when you're ready to serve. Alternatively, bake it in advance and store it; just reheat before serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).