Cherry and fig cobbler cake / No mix cake recipe / Easy cake recipe/ Beginner cake recipe / Old fashioned cake

Tell me how happy would you be if I said there is no hassle of beating eggs  or folding the batter to make a cake I mean nothing is demanding or  finicky about the cake.This recipe screams only one rule  don’t mix leave me alone!

Any fruit (canned /fresh) that you like can be used in this recipe.Cooking the fresh fruit is optional ,u can go with raw and it will bake in the oven I love it slightly gooey so I cook it a bit to break it down and  get the jam texture.Slightly over ripe fruit is also fine. 
Anytime I bake a cinnamon flavored cake my husband goes Oh I am not getting any cinnamon flavor in this!so this time I powdered fresh cinnamon myself  and added 1 tsp+ with a message don’t mess with me :).I was expecting it to be overpowering but surprisingly it just blended in well but I may be used to so much needless to say my house smelled like a bakery.

Last year around same time  I baked a Nectarine cobbler cake which was highly appreciated by my herd.I have followed the same recipe.

 The cake tastes so heavenly with the butter almost frying the batter from the bottom but  you won’t see any trace of it in the pan .I did step by step pics so one could see how everything comes together in the end.

Ingredients :
Cherry – around 20 (pitted)
Fig- 10 cut into quarters
All purpose flour – 1 1/2 cups+ I tbsp
Butter -1 stick( is 1/2 cup or 113 gms)
Egg – 1
Milk – 3/4 to 1 cup
Sugar- 1 cup + 1/2 cup
Baking powder-1 tsp
Cinnamon powder (1/2 tsp )
Lemon juice- 1/2 of  1 whole

Method :
1.Heat a medium sized pan add the fruits ,sugar-1/2 cup, lemon juice I tbsp of flour and stir.Once the sugar melts add cinnamon powder and switch off flame.(This step is optional) If you like slight rawness of fruit just mix the ingredients and spread on batter ( need not cook).

2.Combine flour,baking powder and sugar mix well to it add milk and egg stir only until the dry ingredients are moistened. (Do not add too much milk and make the mixture runny)
3. In a 13- x 9-inch pan spread the butter into slices and put it in the oven while preheating.Let it melt to a really runny consistency (will look like oil)
Once melted just swirl the pan to spread it evenly and pour the flour batter on top of the butter evenly (do not stir) see step pic5&6
Now drop the  fruit mixture prepared earlier on top of the batter evenly with a spoon  (do not stir). see step pic 6

4.Bake at 375° F for 40 -45 minutes until golden brown. To check if the cake is done insert a skewer on the cake part it comes out clean but if yo insert on fruit part it will still stick to the skewer.The sides would be detached from the pan. (see step pic 8,9& 10)

Serve it warm or at room temperature with vanilla ice cream or whipped cream.
Fresh fruits may also be served with it.


  • The cake sides may look deep brown but does not affect the flavor.In fact I could not stop eating the brown sides it seriously tastes awesome.
  •  The cake tends to pull from the sides once done.
  • The cake might look tough but as it cools it softens and just melts in ur mouth.

I know the pics did not do justice I could have done a better job The cake was just baked  so  the aroma of cinnamon and butter was torturing me and honestly I was dying to eat a warm piece of cake ..Come on it was hard to focus :)).

Hope to hear from u lovely people out there.
Another fig recipe coming soon.
Update: Fig and Beet Salad


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