Best 4 German Cobbler Cake Rsc Recipes
German cobbler cake RSC, also known as Rosinen Schmandkuchen, is a mouthwatering dessert that combines the homely flavors of Germany with the ease of a classic cobbler. This delectable treat features a sweet yeast dough base, a creamy custard filling, and a generous topping of juicy raisins, creating a tantalizing combination of textures and flavors. Whether you're a seasoned baker or just starting your culinary journey, this step-by-step guide will take you through the process of creating the perfect German cobbler cake RSC, ensuring that every bite transports you to the heart of German baking traditions.
Check out the recipes below so you can choose the best recipe for yourself!
GERRY'S COBBLER
Cobbler recipe from my Aunt Gerry, used by my mother for many years. Works with other fruits as well.
Provided by Baritone Bob
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
- Mix flour, baking powder, and salt in a bowl; set aside. Beat 1/2 cup white sugar and butter in another bowl until smooth. Stir flour mixture alternately with milk, into butter mixture until well mixed. Pour batter into prepared baking dish. Spoon blackberries and blackberry juice on top and sprinkle with remaining 1/2 cup sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 41.4 g, Cholesterol 16.5 mg, Fat 6.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 3.9 g, Sodium 242.4 mg, Sugar 27.4 g
GERMAN CHOCOLATE DUMP CAKE
We make this for Sunday lunches when the whole family gets together. The cream cheese topping is so good, it doesn't need frosting.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Nutrition Facts : Calories 479 calories, Fat 30g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN COBBLER CAKE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My mother is a fabulous cook. This truly delicious Bundt cake is her recipe. It is a fabulous cake made with juicy summer peaches and fresh pears. I made it for the first time when I was 14. Carrying on her culinary history, I make it often for my family. The moist texture comes from the ingredients and method of preparation.
Provided by BDMK8003
Categories Dessert
Time 2h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
- Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
- In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
- Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
- Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
- Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
- While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.
MOCHA FLAN CAKE ALMENDRADO #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich chocolatey cake and cheesecake-like dessert with mocha and almond flavorings that bakes magically into two layers in one pan
Provided by patcook1
Categories Dessert
Time 2h20m
Yield 1 cake, 14-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
- In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
- To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
- Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.
Nutrition Facts : Calories 502.9, Fat 27.5, SaturatedFat 8.9, Cholesterol 128.5, Sodium 497.1, Carbohydrate 58.8, Fiber 1.3, Sugar 33.1, Protein 9.6
Tips:
- For the best results, use fresh fruits. If using frozen fruits, thaw them completely before using.
- Be sure to preheat your oven before baking the cobbler.
- If using a glass baking dish, grease it lightly to prevent sticking.
- To make a streusel topping, combine flour, sugar, and butter in a bowl until crumbly. Sprinkle over the fruit before baking.
- Bake the cobbler until the fruit is bubbling and the topping is golden brown, about 45 minutes.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
German cobbler cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy fruit filling and crispy streusel topping, this cobbler is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give German cobbler cake a try!
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