Category:  Desserts, Creams & Sauces

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Active prep time: 20 minutes
Bake time: 30 minutes
Serves: 6 to 8

Every year, I look forward to the month of May – it’s cherry season! While I enjoy all fruit cobblers, this recipe uses fresh cherries. You can also use frozen cherries. Either way, this Cherry Cobbler is delicious (and vegan)!

Ingredients for Cherry Filling:
2 cups fresh or frozen red cherries, pitted and chopped
1/2 cup white raisins
2 tablespoons lemon juice
1 tablespoon agave nectar
1 tablespoon cornstarch

Ingredients for Oatmeal Mixture:
1-1/2 cups raw, rolled oats (not instant)
1/2 cup all-purpose, unbleached white flour
1/2 cup light brown sugar (not packed)
3 tablespoons chopped pistachio meats (optional)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons vegetable oil (sunflower or safflower)

Directions:
1. Preheat oven to 350°F.

2. Line an 8-inch round or square pan with parchment paper (bottom only); oil the sides of pan and set aside.

3. In a small bowl, combine the cherries, raisins, lemon juice, agave nectar and cornstarch. Stir well and set aside.

4. In a large bowl, combine the rolled oats, flour, brown sugar, pistachios, salt, ground cinnamon, vanilla extract and the vegetable oil.

5. Next, in a large bowl, combine all oatmeal mixture ingredients. With a spoon or hand, stir the oatmeal mixture until just combined.

6. Measure 1 cup of the oatmeal mixture and set it aside in a small bowl.

7. Meanwhile, using your hands, spread the remaining oatmeal mixture evenly across bottom of pan, up to its edges.

8. Pour the cherry filling over the oatmeal mixture and spread it evenly up to the edges.

9. Evenly crumble the reserved oatmeal mixture across top of cherry filling.

10. Bake the cobbler for 30 minutes. After 30 minutes, set the cobbler on a wood board or trivet on counter to cool.

11. Serve this Cherry Cobbler warm or at room temperature with vanilla gelato or ice cream.

Text & Photograph ©2026 Nancy DeLucia Real

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Active prep time: 30 minutes
Inactive prep time (baking): 40 to 45 minutes
Makes: One Bundt Cake (10 to 12 servings)

This cake’s stripes and marbled pattern reminds me of zebras! To create this cake, I was inspired by the Pumpkin Spice Latte Cake recipe featured in the Better Homes & Gardens Fall Recipes 2025 issue.

With my added chocolate glaze recipe, this cake is simultaneously rich, light and delicious. And since pumpkin is seasonal, I like making this cake in November and December (for Thanksgiving and/or Christmas). Enjoy!

INGREDIENTS & SUPPLIES:
One 12-cup Bundt baking pan
2 tablespoons espresso coffee powder
2 tablespoons water
3/4 cup evaporated milk
2-1/4 cups flour
1/4 cup plus 1 teaspoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup butter, room temperature
1-1/4 cups canned pureed pumpkin
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
1/3 cup vegetable oil
3 tablespoons unsweetened cocoa powder

DIRECTIONS FOR PREPARING CAKE BATTERS:
1. Position an oven rack at center of oven; preheat oven to 350°F.

2. Using vegetable oil, grease the Bundt pan and then lightly flour it, shaking off excess flour. Set pan aside.

3. In a 2-cup bowl, mix together the espresso powder and water. If it is too thick and dry, add 1 to 2 tablespoons of the evaporated milk. It should be consistency of syrup. Set aside.

4. In a medium bowl, combine the flour, cornstarch, spices and salt. Sift the mixture into another medium bowl; set aside.

5. In a stand mixer or, alternatively in a large mixing bowl and using a hand mixer, beat the sugar and butter until light and fluffy.

6. Add the pureed pumpkin, 2 eggs and 2 egg whites, vanilla and oil.

7. Beat on low until mixture is uniform.

8. Next, alternatively add the flour mixture and remaining evaporated milk.

9. Transfer half the batter to a medium bowl.

10. Add the espresso mixture and cocoa powder to the transferred batter. Mix gently until batter is uniform.

DIRECTIONS FOR FILLING BUNDT PAN & BAKING THE CAKE:

1. Add 2 tablespoons of pumpkin (orange colored) batter to the prepared Bundt pan.

2. Add 2 tablespoons of cocoa-spice batter next to pumpkin batter in Bundt pan.

3. Follow this alternating method of adding both batters to pan.

4. For the second layer over the top layer of batters, alternate colors over each other, always adding 2 tablespoons at a time.

5. Place the filled Bundt pan on oven rack positioned at center of oven.

6. Bake the cake for 40 minutes. After 40 minutes, place pointed edge of knife in middle of batter. If knife comes out dry, the cake is done. If not, bake the cake for an additional 5 minutes.

7. After 5 minutes test the cake once more. It should be done. If not, bake for 5 more minutes & test again.

8.Transfer cake to a trivet or a board on kitchen counter. Let cake cool in its pan for 10 minutes.

9. After 10 minutes, using a small knife, gently loosen sides of cake from pan.

10. Place a serving platter over Bundt pan and, firmly grasping pan and platter with both hands, make a quick flip to invert cake.

11. Lift off Bundt pan from cake; let cake cool completely.

INGREDIENTS FOR CHOCOLATE GLAZE:
2 tablespoons melted butter (measure butter after it has melted)
3 tablespoons unsweetened cocoa powder
1-1/4 cups powdered sugar
4 tablespoons warm water (you may need to add a little more, as you mix the glaze ingredients)

DIRECTIONS FOR MAKING THE GLAZE:
1. Add melted butter to a 4-cup mixing bowl.

2. Stir in remaining ingredients and whisk them together.

3. If glaze mixture seems dry, add 1 extra teaspoon water at a time until the glaze is pourable, like a thin syrup.

4. Pour the glaze over the cake. You may need to use a spatula or rounded knife to gently spread the glaze over cake. Let it drip naturally at cake sides.

NOTE: The cake can be made 1 day ahead. After adding the glaze to the cake, tent-foil the cake until serving time.
Text & Photograph ©2025 Nancy DeLucia Real

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