This recipe was exactly what I was looking for! It's just like the pound cake my mom made when I was small--not too sweet, very dense and moist, and a nice, sugary crust on top. Two things: I was alarmed when I was finished mixing the batter and the instructions read to pour it into the pan, because my batter was so thick I had to spoon it in and level it with a rubber spatula. So, don't worry if your batter seems thick. Also, since I halved the recipe and used a 9.25 x 5.25 loaf pan, I only had enough batter to fill the pan a little over halfway. The cake didn't rise much, which is not a bad thing at all, but the final shape of my cake was kind of funny, flat loaf. (My fault entirely!) Next time I'll use smaller pans, and whatever the size, make sure I fill them 3/4 full. Great recipe, thanks for sharing!

Reviewed On: Jun. 20, 2009

I followed the recipe and was careful with the flour, but this came out bland and dry. I think I prefer the other cobbler recipes where the dough rises through liquid to cook. I won't be attempting this again.

Reviewed On: Nov. 23, 2006

I wanted cobbler and only had one small (15 oz) can of peaches on hand, but this recipe turned out well! I used the syrup from the can as part of the liquid, still used the amount of sugar listed, but cut the liquid down by about a third. The crust rose properly and it was delicious warm.

Reviewed On: Nov. 17, 2006