What’s a cobblecake? A cross between a cobbler and a cake, perhaps? Eh, not so much. This recipe for strawberry cobblecake yielded a simple fruit-topped cake that was easy to whip up (and easy to eat).
Though it looked a little “rustic,” as Mary Berry would say, it was tender and delicious—and perfect for a mid-summer BBQ. Serve with vanilla ice cream or whipped cream for some extra sweetness.
Serves: 6-8 Time: 90 min
Ingredients
- 1 pint strawberries
- 2 cups sifted regular (all-purpose) flour
- 2 tsp. baking flour
- ½ tsp. salt
- 1 cup light brown sugar (firmly packed)
- 8 tablespoons (1 stick) butter or margarine (divided)
- 1 egg
- Milk
- 1 tablespoon granulated sugar
- Cream
Directions
- Wash strawberries, hull, and halve.
- Sift flour, baking powder, and salt into a large bowl; stir in brown sugar. Cut in 6 tablespoons of the butter or margarine with a pastry blender until mixture is crumbly.
- Beat egg slightly in 1 cup measure; add milk to make 1 cup. Stir into flour mixture until well-blended; pour into a greased, deep 9-inch pie plate.
- Arrange strawberries, cut side down in rings on top; dot with remaining 2 tablespoons butter or margarine; sprinkle with granulated sugar.
- Bake at 350°F for 50 minutes or until firm in center. Cut in wedges; serve warm with cream.