Zutaten für German Cobbler Cake Rsc
- 2 cups peeled and sliced ripe pears
- 4 cups peeled and sliced ripe peaches
- Cinnamon
- Sugar
- Vegetable Oil
- Honey
- Lemon Juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- Reynolds Wrap Foil
- Water
- Heavy Cream
- Powdered Sugar
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Zubereitung von German Cobbler Cake Rsc
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the peeled and sliced peaches and pears.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
218g
Fat
37g
Carbs
27g
