19 July, 2012

Red Velvet-Berry Cobbler | Southern Living

This a summery twist on the classic southern layer cake. Cream cheese ice cream is a perfect accompaniment.

Photo: Jennifer Davick; Styling: Heather Chadduck via Southern Living

Red Velvet-Berry Cobbler ingredients
Makes 6 to 8 servings
1 Tbsp cornstarch
1.25 cups sugar (divided use)
6 cups assorted fresh berries (SL used 2 cups each blackberries, raspberries, and blueberries.)
0.5 cup butter, softened
2 large eggs
2 Tbsp red liquid food coloring
1 tsp vanilla extract
1.25 cups all-purpose flour
1.5 Tbsp unsweetened cocoa
0.25 tsp salt
0.5 cup buttermilk
1.5 tsp white vinegar
0.5 tsp baking soda

Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2.5 to 3 lbs.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. 

Chocolate-Cherry Cobbler Sundae:  Top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).


Total Time: 1 hour 15 minutes
Preheat oven to 350°F.

Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.

Beat butter at Medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. 

Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.

Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at Low speed until blended after each addition. Spoon batter over berry mixture.

Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean.

Cool on a wire rack 10 minutes.

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