Mango Raspberry Cobbler recipe and Key Lime Cake recipe
We are a big dessert family. We keep ice cream in the freezer, cakes on the counter, pies in the fridge, and cobblers simply disappear. We always look at the next occasion for dessert even if the occasion is a Wednesday evening.
I love making cobblers. They are so quick to whip up and fun to eat. Summer is a great time for cobbler with all the different fruit that is in season. From berries to peaches, I can always find a fruity special during the summer months.
Mango is also plentiful and ripe this time of year. Try my Mango Raspberry Cobbler for a new tropical twist on a summertime classic. This recipe begins with a cake batter base. Just dollop sweetened mango and raspberries on top and pop it in the oven. This dish is easy to make in soufflé cups for individual portions. Or you can make this dish family-style in your favorite baking dish. Either way, it will put that ice cream in the freezer to good use.
If sweet and fruity does not tempt you in a dessert, how about tart and fruity. My son and I love to bake together. We made a Key Lime Cake for his birthday. The flavor was amazing. This cake is a Trisha Yearwood recipe with a couple of tweaks by yours truly for shorter cook time and a lighter cake exterior. It was such a hit that I have been requested to make it for a friend’s upcoming birthday. This cake makes a lovely three-layer cake or sheet cake. The kicker is the key lime glaze that soaked into each layer like a sponge before frosting it with a cream cheese frosting. Toasted graham cracker crumbs and lime zest create an inviting finish to this confectioner’s delight.
No matter the occasion, enjoy either one of these recipes for a decadent summertime treat.
Mango Raspberry Cobbler ½ cup butter, melted 1 cup all-purpose flour 1 cup sugar, divided ½ cup brown sugar 2 tsp. baking powder ¼ tsp. salt 2/3 cup milk at room temperature 1 egg at room temperature 1 pint raspberries 2 cups diced mango 1 tsp. lemon juice Cilantro and raspberries for garnish
Preheat oven to 350. Pour melted butter into the bottom of a 9x13 pan. In a mixing bowl, combine flour, ½ cup sugar, brown sugar, baking powder, and salt. Wisk together egg and milk and add to the dry ingredients. Mix the batter on low with handheld beaters until smooth. Pour batter over melted butter. Combine ½ cup of sugar, berries, mango, and lemon juice. Spoon mango-berry mixture over the top of the batter. Place in oven and bake 35-45 minutes until the top turns a golden brown. Allow to cool 10-15 minutes before serving. Best served with a scoop of ice cream or whipped cream. Garnish with fresh raspberries and sprigs of fresh cilantro. Key Lime Cake Butter and flour for prepping pans 3 oz. package lime-flavored gelatin 1 1/3 cups granulated sugar 2 cups all-purpose flour ½ tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 cup vegetable oil 1 cup orange juice Juice of 1 medium lemon ½ tsp. vanilla extract 5 large eggs, room temperature 1 lb. key limes 1 lb. powdered sugar 1 stick butter, room temperature 8 oz. cream cheese, softened
Preheat oven to 350. Prep three 9 inch cake pans with butter and flour. Mix together gelatin, granulated sugar, flour, salt, baking powder, and baking soda in a large mixing bowl with a whisk breaking up all lumps. In a separate bowl, whisk together eggs, vanilla, oil, orange juice, and lemon juice. Use a handheld mixer or stand mixer on low to gradually incorporate the liquid ingredients into the dry ingredients. Increase speed to medium-low for one minute more. Pour batter in three equal parts into the prepped cake pans. Bake for 30 minutes. Remove cake from oven and allow cooling for 5 minutes before removing from pans and transferring the layers to a cooling rack. Make a glaze by mixing the juice of the key limes and ½ cup powdered sugar. Pierce the layers with a fork while on cooling racks. Slowly pour the glaze over the layers allowing time for the glaze to soak in. Once the layers have completely cooled, cream together the butter and cream cheese. Slowly cream in the remaining powdered sugar until the frosting is complete. Frost the top of each layer as they are placed on the cake plate. Frost the outside of the cake until layers are smooth. Garnish with graham cracker crumbs and lime zest. Refrigerate until ready to serve.
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