CHERRY COBBLER DUMP CAKE

CHERRY COBBLER DUMP CAKE

It has been a while since I made a dessert onboard R.E.D.

but there was a can of bing cherries just begging to be used

for something sweet.

Some butter, sugar and flour…

some seasonings that paired well with cherries…

My trusty Omnia stove top oven…

and

Voilà!

Dessert on a boat!

CHERRY COBBLER DUMP CAKE
2 cups flour
1 cup sugar
1-1/2 tsp baking powser
1/2 tsp salt
1/2 cup butter, melted
1 cup milk
1 tsp vanilla extract
1 tsp almond extract
1/2 cup slivered almond
1 tsp minced fresh ginger (I used my preserved ginger)
1 can Bing cherries (drained, juice reserved)
1/2 cup sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Mix first 8 ingredients together.
Fold in slivered almonds and ginger
Pour into buttered 9″x12″ baking pan (I used my stove top Omnia for this one)
Distribute drained cherries over the batter.
Mix together 1/2 cup sugar, ginger, cinnamon and reserved cherry juice
and pour evenly over cherries.
Bake at 350 ° for 50 – 60 minutes
or in the Omnia stove top on medium heat for same amount of time.
It may seem like a lot of time and fuel for ‘just a dessert’
but Captain Francois thought it was well worth it.

Inspired by Slow Roasted Italian

 

 

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