GERMAN COBBLER CAKE #RSC

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German Cobbler Cake #RSC image

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.

Provided by BDMK8003

Categories     Dessert

Time 2h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 17

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
1 tablespoon baking powder
1 teaspoon salt
4 eggs
Reynolds Wrap Foil
2 cups water
1 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons powdered sugar

Steps:

  • Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
  • Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
  • 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.
  • 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.
  • 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.
  • Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
  • 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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