Berry Cobbler Cakes
photo by Baby Kato
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
12 cobblers
ingredients
- 236.59 ml self-rising flour (must use self-rising)
- 236.59 ml sugar
- 236.59 ml milk
- 118.29 ml butter, melted
- 4.92 ml vanilla extract
- 2.46 ml almond extract
- 236.59 ml fresh berries
- 14.79-29.58 ml sugar, for sprinkling
directions
- Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
- Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
- Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
- Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
- Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
- You have to decide how many this serves : ).
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Reviews
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Oh dear me, this was a mistake to make. I advise you to NOT make this recipe, because if you do, you will regret it. This I promise you! This was beyond amazing. I say to heck with the fruit, the batter in and of itself is beyond amazing. I was scraping the spill over and devouring that before anyone else had a chance to even come close to it. We used raspberries, I think that this would be really good with peaches and strawberries. My husband and I sat and talked for over a half hour on how we could use this recipe and what fruits to use. I caution you again, be careful making this recipe you may not be able to stop making this!
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I pretty much followed Annacia's lead when making these, though I did use blackberries since I'd found some great ones (a little expensive, though)! I probably ended up using about 3/4 cup of milk & mine were done in almost 40 minutes! A very nice dessert (& a breakfast treat, AND for a mid-day snack, all of which we had)! [Tagged, made & reviewed in Please Review My Recipe]
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Two guys were home when these came out of the oven. They each sampled one asap and both pronounced them 5 stars for taste. I made 6 cakes and the batter was very liquid so I added another 1/4 cup of flour and baked I think I could have used another 1/4 cup as they started rising beautifully and then flattened out on top. The toothpick was coming out clean at 30 mins in the oven. I suggest starting with half of the ask for milk and adding more as and if needed. That should yield outstanding muffin/cakes.
RECIPE SUBMITTED BY
momaphet
United States