German Cobbler Cake Rsc
Indulge in the rich, buttery layers of a traditional German Cobbler Cake RSC—a delightful fusion of tender vanilla cake, juicy cherries, and a spiced cinnamon-sugar topping. Perfectly balanced with a soft, moist crumb and the natural sweetness of fresh or frozen cherries, this easy-to-make dessert comes together in just over an hour, making it ideal for family gatherings or casual weeknight treats. The streusel-like topping of brown sugar and cinnamon adds a warm, caramelized crunch that pairs beautifully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. Packed with flavor and nostalgia, this is a must-try for lovers of classic European baking. Keywords: German cobbler cake, cherry cake recipe, cinnamon sugar topping, easy baking recipes, European desserts.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups fresh or frozen cherries (pitted)
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Layer the pitted cherries evenly over the batter, pressing them lightly into the surface.
In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture over the cherries, creating a streusel-like topping.
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for at least 10-15 minutes before slicing and serving.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 61.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
