Cobbler and cake are two very different things, I know.
But this recipe sort of embraces the two.
It’s technically, I think, a dump cake.
But somehow ‘dump cake’ doesn’t entice the taste buds, in my opinion.
That title makes it sound hurried and careless.
When you’ve picked your own sour cherries from your very own tree and have taken the time to hand-pit them, you’re well into a hyggeligt recipe that is nowhere near hurried nor careless.
This, my friends, is food worth remembering.
So here, glorifying all that sour cherries have to offer, is the recipe:
Sour Cherry Cobbler Cake
Preheat oven to 350 degrees.
Add about 3 1/2 cups pitted sour/pie cherries to a greased 9×13 cake pan.
3/4 Cup sugar
3 Tablespoons melted butter
1 Cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 Cup milk or buttermilk. (I make my own ‘buttermilk’ by adding 1 T white vinegar to a measuring cup, then adding milk to make one cup)
Spread dough mixture over cherries.
Now Mix together:
1/2 Cup sugar
1 1/2 Tablespoons cornstarch
3/4 Cup boiling water
Mix and immediately pour over the dough on top of the cherries.
Bake at 350 for 45-50 minutes. (I place a cookie sheet under as it bakes, in case of overflow)
Remove from oven, allowing it to sit till slightly warm or cool. The cherry sauce thickens as it cools.
Eat and enjoy!
*Note- This dessert is even better the next day!