Tuesday, December 20, 2016

Blackberry Crumble Cake








BLACKBERRY CRUMBLE CAKE 

 7 tablespoons butter, softened 
 3 eggs, room temperature 
 3/4 cup sugar 
 1 tsp vanilla extract
 1/2 cup Greek yogurt 
 1 1/2 cup all-purpose flour 
 2 cups fresh blackberries
 1 1/2 tsp baking powder
 1/2 tsp baking soda   

 crumble: 
 1 1/2 tbsp butter
 1/4 cup flour
 1/4 cup sugar 
 a few drops of vanilla or almond extract  

 toppings: 
 powdered sugar, for dusting 
 heavy cream with a dash of sugar or maple syrup for sweetener   

 Preheat oven to 350 degrees. Line an 8-inch cake pan with parchment paper, grease with a smattering of butter, and set aside. Whip the 7 tablespoons of butter in mixing bowl until fluffy, about 3 minutes. Gradually add in eggs, one at a time, and mix well. Add yogurt and sugar. In a separate bowl, mix together dry ingredients - flour, baking powder, baking soda. Add to the whipped butter mixture and stir until well incorporated. Batter will be thick. Carefully fold in the fresh blackberries and pour into prepared cake pan. In a separate bowl, use your fingers to incorporate the crumble ingredients - butter, flour, sugar, and a few drops of vanilla or almond extract. Mix till the ingredients begin to stick and form a pebbly crumble. Sprinkle mixture onto cake batter and bake for 1 hour, or till toothpick inserted comes out clean. If it begins to brown too quickly, cover with aluminum foil for the duration of cook time. Serve with powdered sugar and whipped heavy cream/maple syrup. 

  Source: Bayaderka  

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