The middle of July is when the sweetest cherries land in Texas. The season doesn't last more than a few weeks, so let's make the best of them.
50 Min
Cherry Cobbler Cake
The simplest way to enjoy cherries may be to pop one after another into your mouth, but they are also lovely sliced into salads, turned into chutneys or sauces, or used to add luscious luxury to a cake or cobbler.
Since most cobblers are too sweet for my palate, I prefer a simple one-bowl cake that still captures all the elements of a cobbler. Without the heavy dose of sugar, it showcases the beauty of the fruit. Try making this cake in a skillet or a shallow pan so you can add the maximum number of cherries. Just make sure you have a cherry pitter.
The middle of July is when the sweetest cherries land in Texas. The season doesn't last more than a few weeks, so let's make the best of them.
The simplest way to enjoy cherries may be to pop one after another into your mouth, but they are also lovely sliced into salads, turned into chutneys or sauces, or used to add luscious luxury to a cake or cobbler.
Since most cobblers are too sweet for my palate, I prefer a simple one-bowl cake that still captures all the elements of a cobbler. Without the heavy dose of sugar, it showcases the beauty of the fruit. Try making this cake in a skillet or a shallow pan so you can add the maximum number of cherries. Just make sure you have a cherry pitter.
Cook Time
50 minutes + rest time
Serves
6
Directions
Step 1
Preheat the oven to 325°F. Grease a 10” round skillet or cake pan.
Step 2
Stir the flour, baking powder, oats, almonds, cinnamon, black pepper and salt together in a large bowl.
Step 3
In a small bowl, whisk the ghee, eggs, maple syrup, yogurt and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
Step 4
Pour the batter into the cake pan and arrange about two-thirds of the cherries on top of the batter, concentrating them toward the center.
Step 5
Bake for 25 to 30 minutes, or until a cake tester inserted near the edge of the cake comes out clean. Remove the pan from the oven and scatter the remaining cherries on top. Let the cake rest for 1 hour.
Notes & Variations
- For a lighter crumb, replace the whole wheat with white flour.
- Drizzle plain unsweetened cream around the cake or serve with whipped cream or ice cream.
- The cake will keep in the refrigerator for 4 to 5 days.
Ingredients
Step 1
Preheat the oven to 325°F. Grease a 10” round skillet or cake pan.
Step 2
Stir the flour, baking powder, oats, almonds, cinnamon, black pepper and salt together in a large bowl.
Step 3
In a small bowl, whisk the ghee, eggs, maple syrup, yogurt and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
Step 4
Pour the batter into the cake pan and arrange about two-thirds of the cherries on top of the batter, concentrating them toward the center.
Step 5
Bake for 25 to 30 minutes, or until a cake tester inserted near the edge of the cake comes out clean. Remove the pan from the oven and scatter the remaining cherries on top. Let the cake rest for 1 hour.
Notes & Variations
- For a lighter crumb, replace the whole wheat with white flour.
- Drizzle plain unsweetened cream around the cake or serve with whipped cream or ice cream.
- The cake will keep in the refrigerator for 4 to 5 days.
Tags:
50 Min
Tags:
50 Min
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