0 0
German Cobbler Cake #Rsc

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 ripe pears
3 ripe peaches
2 teaspoons cinnamon
2 cups sugar, divided
1 cup vegetable oil
1/2 cup honey
1/4 cup lemon juice
3 teaspoons vanilla extract
3 cups flour

Nutritional information

596
Calories
248 g
Calories From Fat
27.6 g
Total Fat
7.5 g
Saturated Fat
89.2 mg
Cholesterol
319.3 mg
Sodium
83.6 g
Carbs
3.5 g
Dietary Fiber
54.6 g
Sugars
6.4 g
Protein
277 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

German Cobbler Cake #Rsc

Features:
    Cuisine:

    Awesome recipe, that worked perfectly! Thanks a lot for sharing! And the comments are very helpful too, please share some more whenever you ahve time to!

    • 160 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    German Cobbler Cake #RSC,Ready, Set, Cook! Reynolds Wrap Contest Entry. My mother is a fabulous cook. This truly delicious Bundt cake is her recipe. It is a fabulous cake made with juicy summer peaches and fresh pears. I made it for the first time when I was 14. Carrying on her culinary history, I make it often for my family. The moist texture comes from the ingredients and method of preparation.,Awesome recipe, that worked perfectly! Thanks a lot for sharing! And the comments are very helpful too, please share some more whenever you ahve time to!,This is awesome! Melt in your mouth!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 300f Generously Grease and Flour Dust a Bundt Pan.

    2
    Done

    Peel, Core and Dice Pears and Peaches. Put in a Bowl and Toss With Cinnamon and 1/2 Cup of the Sugar; Set Aside.

    3
    Done

    in Large Mixing Bowl, Mix the Remaining Sugar, Oil, Honey, Lemon Juice,and Vanilla. in Another Bowl, Stir Together Flour, Baking Powder and Salt. Add the Dry Ingredients to the Batter Alternating With the Eggs. Mix Well After Each Addition. Fold in the Peaches and Pears With Their Juices. Pour Into the Prepared Bundt Pan. Cover Tightly With Aluminum Foil.

    4
    Done

    Roll Up a Piece of Aluminum Foil to Form a Ring and Place in the Bottom of a 12' Round Cake Pan. Place the Bundt Pan on the Foil Ring Inside the Cake Pan. Press to Level on the Foil. Pour 2 Cups Warm Water in the Bottom of the Cake Pan.

    5
    Done

    Put in Oven. Bake For 2 Hours Then Remove Foil Cover and Test For Doneness. If not Done, Leave Foil Off and Continue Baking Until the Cake Tests Done.

    6
    Done

    Remove from Oven and Allow to Cool 10 Minutes. Invert Onto Serving Plate. Serve With a Dollup of Topping.

    7
    Done

    While Cake Bakes, Prepare Topping. Put Cream and Vanilla in a Medium Bowl. Beat on Medium Speed Until Soft Peaks Form. Add Powdered Sugar. Beat on Slow Speed to Incorporate and Then Beat on Medium Speed Until Soft Peaks Form. Cover With Foil and Refrigerater Until Ready to Serve.

    Avatar Of Aiyana Curry

    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pasta With Currants And Pine Nuts
    previous
    Pasta With Currants And Pine Nuts
    Homemade Hoisin Sauce With Peanut Butter
    next
    Homemade Hoisin Sauce With Peanut Butter
    Pasta With Currants And Pine Nuts
    previous
    Pasta With Currants And Pine Nuts
    Homemade Hoisin Sauce With Peanut Butter
    next
    Homemade Hoisin Sauce With Peanut Butter

    Add Your Comment

    20 − 16 =