After this weekend we will officially be in August and the end of summer is fast approaching. When we lived up north. I would be crestfallen, but in Florida, I welcome the end of summer with open arms. It is intensely HOT down here now.
It is so hot that even our local farmer's market has shut down. Yes, you heard me right. Up north, we look forward to farmers markets in the summer. In southern Florida, they close up shop because no one wants to roam around in this heat. St. Pete has an AMAZING market, but it only runs May through October.
Even though I haven't been hitting the markets, I was still able to find these lovely bing cherries at our local grocery store. I bought a huge bag and after we could not finish them, I decided to make this cobbler cake on a hot summer night.
I can't remember where I found this recipe. It was online a few years ago and I have the recipe jotted down on a note card. The note card is spattered with stains because I have made this recipe so many times. This is the first time I have made it with cherries and it was delicious. I made it last week (added a little cinnamon to the batter) with some fresh peaches.
The beauty of this recipe is that you can make it with whatever fruit you have on hand. Have some raspberries or blueberries on their last breath? Whip this up and you have an incredible summer dessert. Odds are you have the rest of the ingredients in your pantry.
I wish I would have taken a picture of the texture of the cake with ice cream slowly meting over it. The crispy browned butter edges are divine and the tart fruit marries so well with the sweet vanilla-y cake. I love this recipe and hope you do to!
Cherry Cobbler Cake
4 tablespoons butter
1/2 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup berries ( I used cherries, but you can use whatever berry you like!)
Preheat oven to 350 degrees
In a small saute pan, melt butter over medium heat and continue to cook until butter becomes brown and nutty. Remove from heat and pour into a 8 or 9 inch pie plate.
In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla. A smooth batter should form. Pour the batter directly over the browned butter in the pie plate. Scatter the berries over the top of the batter and bake for 30 minutes in a 350 degree oven.
Remove from oven and let cool for 10 minutes. Dust with powdered sugar. Edges should be brown and crispy and center should be cooker through; not wobbly. Serve hot with vanilla ice cream.