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    You are in: Home / Recipes / German Cobbler Cake #RSC Recipe
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    German Cobbler Cake #RSC

    German Cobbler Cake #RSC. Photo by BDMK

    1/1 Photo of German Cobbler Cake #RSC

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    BDMK's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    slices

    Units: US | Metric

    Cake

    Topping

    Directions:

    1. 1
      Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
    2. 2
      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. 3
      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. 4
      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. 5
      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. 6
      Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
    7. 7
      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.

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    Ratings & Reviews:

    • on September 28, 2012

      55

      I wanted to say that using the foil ring under the cake kept the cake from browning too much. The bottom of the foil was brown so that tells me that if I had not used it, the cake would have been brown instead. Yesterday I made an apple bundt cake and used the foil ring and water. I have made that cake many times and this time it came out even more moist than usual. And the color was even. I learned something new about baking!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2012

      55

      This recipe is very good. I wonder if canned peaches and pears could be used. And I agree that the foil ring gives the cake a more even color. I like the way the fruit is all on top after you flip it over onto the serving platter. Looks and tastes wonderful.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

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    Nutritional Facts for German Cobbler Cake #RSC

    Serving Size: 1 (277 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 595.9
     
    Calories from Fat 248
    41%
    Total Fat 27.5 g
    42%
    Saturated Fat 7.5 g
    37%
    Cholesterol 89.1 mg
    29%
    Sodium 319.3 mg
    13%
    Total Carbohydrate 83.5 g
    27%
    Dietary Fiber 3.4 g
    13%
    Sugars 54.5 g
    218%
    Protein 6.3 g
    12%

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