Sweet Cherry Cobbler Cake #dairyfree #eggfree #nutfree #allergyfriendly

I’m writing this during Phase 3 of the Coronavirus pandemic. All of the talk about hand washing, anti-bacterial cleaners and wiping down surfaces is all-too-familiar-language for our food allergy family. Long before there was a quarantine, we had been living each day to accommodate life threatening food allergies, including adapting recipes to make safe treats.

It has been a really long time since I last wrote a blog post. Sometimes life just gets busy! But we’ve been experimenting with some new recipes, and today I share one that is tried and true: cherry cobbler cake!

I love the tender crumb of this cake (courtesy of the club soda), and the homemade cherry filling. But if you’re not feeling that adventurous or need to save some time, you can use canned cherry pie filling (just make sure it’s allergen friendly). Enjoy!

SWEET CHERRY COBBLER CAKE

Adapted from Homemade in the Kitchen

CHERRY FILLING (or use canned)

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 T. cornstarch
• 1/2 teaspoon almond or vanilla extract
• 2.5 cups pitted sweet cherries

Instructions

1. In a saucepan, whisk together sugar, water, and cornstarch. Bring to a boil over medium heat, stirring often. Cook until thickened, about 1 minute.
2. Remove from the heat and stir in almond extract and cherries. Cool to room temperature.
3. While cooling, make the cake batter. 

COBBLER CAKE

• 1 recipe cherry filling (above)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free margarine (we use Earth Balance soy-free margarine)
• 3/4 cup granulated sugar
• 1/2 cup club soda/seltzer water
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Grease an 8×8 pan. 
2. In a medium bowl, mix together flour, baking powder, and salt. Set aside.
3. In another large bowl, beat together butter and sugar until smooth and creamy, 2-3 minutes.
4. Beat in club soda and vanilla.
5. Gradually beat in flour mixture.
6. Spread about 3/4 of the batter into the pan. Spread pie filling over top. Drop remaining dough by spoonfuls on top.
7. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. 
8. Serve warm or at room temperature.