Cake Cobbler

Every year the battle of the cobblers begin. Heather is especially fond of the cake cobbler and Linzi is particularly fond of the biscuit cobbler. As the fruit ripens on the tree, the girls actively lobby for the first cobbler of the season. This year Heather persuaded me to make a couple of cake cobblers. She is thrilled. She keeps saying.. Really isn't it the best.. etc etc. LInzi is disappointed but she informs me that she makes her style all of the time.. So not to worry. Here for everyone pleasure and my organization is the classic Lady Baltimore Cake with Cobbler variation.
Lady Baltimore Cake with Cobbler Variation (Heather's Favorite)
Ingredients Each list in a seperate bowl
5
 egg whiles beaten to stiff peak
3/4 C
 of butter
1 1/2 C Sugar
1 tsp vanilla or almond extract (optional )
1 C milk
1 C all purpose flour
1T baaking powder
1/4 t Salt

Directions: to make a Lady Baltimore Cake

Grease and lightly flour two 9X 1 1/2 inch round baking pans.Beat egg whites and remove from mixer bowl.  Put in a medium to large mixing bowl.

Set aside

In the  electric mixing bowl,beat butter on medium to high speed about 30 seconds or till softened. Alternately add flour mixture and milk beating on low to medium speed after each addition just until combined. Fold eggs whites into batter. Spread into prepared pans .

Bake in a  350 degree oven for 30-45 minutes or untiil cakes test done.

Cobbler variation using Tamicoa.

 1. Bake in a rectangular pan. 2. After the batter in poured in and spread evenly, drop in fruit and tapioca mixture.
Tapioca mixture: /4 cups of fruit 2 Tbls of lemon juice if discoloring may occur 1[2 C. of sugar 1[4 C. of Tapioca  (let sit for 1 to 2 hours so the liquid can infuse)
Bring to a light boil and take off heat.  (If desired) This will dissolve the tapioca.Fruit will sink as the cake bakes up.Cake is done with the outside areas turn golden brown and more importantly bubbly fruit filling is evident.
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