RV MILES

Berry Cobbler Cake

This recipe is from RVer & chef Christina Stawiasz whose blog Thyme and Timber Life chronicles her love for cooking outdoors.


Berry Cobbler Cake

Spring is in the air! Spring gives me the cravings of fresh berries. I had this random epiphany. Dessert on the grill? I know it’s possible, I’ve grilled peaches and charred pound cake (stay tuned for that one). I’ve even grilled pears and pineapple but what about cake? Can one bake a cake on the grill? Feeling inspired by this self given challenge, I dove right in with an abundance of excitement. I retrieved my 7.5 inch cast iron. I then measured and combined a cup each of fresh blackberries and blueberries, 2 teaspoons of cornstarch, 1 tablespoon each of brown sugar and lemon juice, tossing to thoroughly coat. I have a grand love for fresh herbs. I tossed in three leaves of fresh chopped basil, but simply omit if that seems too unusual, although the flavor combination is quite exquisite. Into the cast iron it goes, spreading it into an even layer and set aside.

Now, the real challenge begins, the cake. Unsure of how this would bake on the grill or how long it could take, mug cakes immediately came to mind. My thoughts were simple, a mug cake is egg free and cooks very quickly. Viola, it’s like some kind of cake sorcery. Throughout this whole recipe I chose to use brown sugar to create a moist rich cake. I measured out a 1/2 cup of milk and added 1 tablespoon of lemon juice. Much like making a buttermilk substitution and I really wanted to incorporate lemon into this recipe. I then added 1 tablespoon of vanilla extract into the milk and set the milk mixture aside.

Next I melted 4 tablespoons of butter and set it aside as well. It was then time to measure and combine the dry ingredients into a medium to large bowl. Mixing 3/4 cup of flour, 1/4 cup brown sugar, 1/4 teaspoon of salt, 1/2 teaspoon of baking powder, and a dash of cinnamon (roughly 1/8 teaspoon) a small whisk helpful to ensure it was mixed through. I created a well into the center and added the milk mixture then topped it with the melted butter. After giving it a thorough mix, I poured the cake batter over the berry mixture.

Topped it off with a pecan crumble, this is optional but it makes for a pleasant crunchy crumble topping. You can simply use toasted pecan bits or a sprinkle of cinnamon. I then covered the skillet, you can cover with foil if you don’t have a lid. Then onto the preheated grill it went, the heat was set to low.

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Berry Cobbler Cake

This bubbling berry cobbler cake baked in 30 to 35 minutes. The center was set and you can test its doneness by using the toothpick or knife method. If it comes out clean, you’re good to go. I served this warm with a scoop of vanilla ice cream and a sprinkle of lemon zest. The leftovers made for an excellent breakfast treat with a hot cup of coffee!
Course Dessert
Prep Time 20 minutes
Cook Time 34 minutes

Equipment

  • Cast Iron Skillet

Ingredients

Berry Mix

  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 2 teaspoons cornstartch
  • 1 Tablespoon lemon Juice
  • 3 basil leaves chopped (optional)

Cake Mix

  • 1/4 cup unsalted butter melted
  • 1/2 cup milk
  • 1 Tablespoon lemon Juice
  • 1 Tablespoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon

Instructions

For The Berry Mix:

  • Combine all the berry mix ingredients in a bowl and toss to coat. Spread the berry mixture into an even layer in a 7.5 inch cast iron and set aside.

For The Cake Mix:

  • Preheat grill to low.
  • Melt the butter and set aside to cool.
  • Mix milk with the lemon juice and vanilla extract. set aside.
  • In a medium to large bowl, add the remaining dry ingredients and mix to throughly combine. Make a well in the center of the dry mix.
  • Add the milk mixture to the well and top with the cooled, melted butter. Stir to combine, making sure it’s mixed throughly without any lumps.
  • Pour cake, evenly over the berry mixture. Cover and bake on low for 30-35 minutes until the berries are bubbly and the cake is set. Test in the center with a clean knife or tooth pick.
  • Serve warm!
  • Optional toppings to add before baking: toasted pecans bits, crumble topping, or cinnamon. Serve with a scoop of vanilla ice cream & lemon zest.