This recipe originally came from a friend from Dallas, Texas. But, I know that they like their sweets super sweet over there. So I cut down the sugar by half.
The result was still a tasty (and still sweet) cake.
Although the original recipe referred to it as a “cobbler,” it is more like a pudding cake. The top and bottom get crispy and golden brown, but the middle stays very moist from the berries. It is best served the first day because it has that crunchy top.
Mixed Berry Pudding Cake
- ½ cup unsalted butter, melted and cooled
- ¾ cup sugar, divided
- 2 tbsp. cinnamon sugar (½ tsp. cinnamon + 2 T sugar, mixed)
- 1 cup all purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- 1 cup blackberries or mixed berry(fresh or frozen)
- vanilla ice cream for topping (optional)
Directions:
1. Preheat oven to 350 F and grease a 9 inch round baking dish or spray with nonstick spray.
2. In a medium bowl, stir together ½ cup of sugar, flour, baking powder and salt. Add the milk and combine. Then, add in the melted and cooled butter. Whisk until smooth.
3. Pour the batter into the greased baking dish. Scatter the top with the blackberries (you may not need to use all of them). Sprinkle with 2 T sugar evenly over the top of the entire cake.
4. Bake until the edges are golden and crispy, 50-60 minutes. When 10 minutes are remaining (topping is just turning golden) sprinkle with 2 T cinnamon sugar. It’s done when a toothpick inserted in the middle comes out clean.
5. Serve warm, with ice cream or whipped topping.
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