BLACKBERRY BROWN-SUGAR CAKE
Yield Makes 10 servings
Number Of Ingredients 28
Steps:
- Make blackberry jam:
- Mash blackberries with sugar using a potato masher or fork in a 3- to 4-quart heavy saucepan. Cook over moderately high heat, stirring occasionally, until slightly thickened, about 7 minutes. Stir in lemon juice, then force through a sieve into a bowl, discarding seeds. Chill jam, its surface covered with wax paper, until softly set, at least 15 minutes.
- Make cake:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Pulse walnuts with 1/2 cup granulated sugar in a food processor until finely ground.
- Generously butter cake pans and put a rounded 1/3 cup nut mixture into each pan. Tilt each pan to coat bottom and sides with nut mixture, letting excess remain in bottom of pan.
- Sift together flour, baking soda, and salt in a bowl. Stir together buttermilk, orange zest and juice, and vanilla in a small bowl.
- Beat together butter (2 sticks), brown sugar, and remaining 1/2 cup granulated sugar in bowl of mixer with paddle attachment at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and add flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing just until batter is smooth. Divide batter among cake pans.
- Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted in centers of cakes comes out clean and edges begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes, then run a thin knife around edge of each pan. Invert racks over pans, then flip cakes onto racks to cool completely, about 1 hour.
- Make buttercream:
- Put egg whites and salt in cleaned bowl of mixer.
- Bring brown sugar and water to a boil in a 1-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved, and washing down side of pan occasionally with a pastry brush dipped in water. When sugar syrup reaches a boil, start beating egg whites with whisk attachment at medium-high speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
- Meanwhile, put thermometer into sugar syrup and continue boiling until syrup reaches 238 to 242°F (soft ball stage). Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup down side of bowl into egg whites (avoid beaters), beating constantly.
- Continue to beat meringue, scraping down bowl once or twice with a rubber spatula, until meringue is cool to the touch, about 10 minutes. (It is important that meringue is properly cooled before proceeding.)
- With mixer at medium speed, gradually add butter to meringue 1 piece at a time, beating well after each addition and until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together as beating continues.) Add vanilla and beat 1 minute more.
- Assemble cake:
- Put 1 cake layer, nut side up, on a cake plate or platter. Spread 1 1/2 cups buttercream on top but not side, then top with another cake layer, nut side up. Spread top with 1 1/2 cups buttercream, then top with remaining layer, nut side up.
- Gently toss whole blackberries with jam in a large bowl. Arrange blackberries, stemmed sides down, on top of cake.
BLACKBERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
- Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
- Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
- Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
- To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
EASY BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Stir blackberries and 1/4 cup white sugar together in a bowl.
- Mix oats, brown sugar, and cinnamon together in a separate bowl.
- Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 48.5 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 398.3 mg, Sugar 32.9 g
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
MAMIE'S BLACKBERRY CAKE WITH CARAMEL ICING
Delicious cake made with fresh blackberries and topped with caramel icing.
Provided by APRILRACHELLE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.
- Whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.
- Combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 90.8 g, Cholesterol 32.2 mg, Fat 13.4 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 284.7 mg, Sugar 68.3 g
OLD-FASHIONED BROWN SUGAR CAKE
Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.
Provided by kinapela
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
- Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g
BLACKBERRY UPSIDE-DOWN CAKE
Make and share this Blackberry Upside-Down Cake recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
- Stir in brown sugar until blended. Remove from heat.
- Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
- Arrange the blackberries in an even layer over the nuts; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add egg, milk, and butter; beat 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
- Pour over blackberries in frying pan, spreading evenly.
- Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
- Serve warm.
BLACKBERRY SHORTCAKE
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by By Brooke Lark
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
- On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
- Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY SKILLET CAKE
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
- In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
- Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 370 g, Fat 16 g, Fiber 3 g, Protein 5 g, SaturatedFat 10 g
BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM
An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
- Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
- Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
- Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
- Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
- Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
- Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
- Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
- Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
- Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams
BROWN SUGAR CAKE
I can remember my mom making this cake more than 30 years ago. It's still a great dessert for special occasions today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-6 servings.
Number Of Ingredients 23
Steps:
- In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.
Nutrition Facts :
BLUEBERRY CAKE WITH BROWN SUGAR SAUCE
This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner.
Provided by Nova Scotia Cook
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake, cream sugar and shortening.
- Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
- Add blueberries last and pour into 9" x 9" baking dish.
- Bake for 35-40 minutes at 300 degree or until centre is set.
- For the sauce, mix brown sugar, flour and salt together in a saucepan.
- Add boiling water and cook over low heat until thickened.
- Add butter and vanilla last.
- Stir and serve over warm blueberry cake.
BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE
The recipe title says it all--rich buttery brown sugar flavor, mmm.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.
Nutrition Facts : Calories 470, Carbohydrate 57 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 280 mg
More about "blackberry brown sugar cake recipes"
THOMASINA MIERS’ RECIPE FOR SPICED BLACKBERRY AND BROWN …
From theguardian.com
Author Thomasina MiersEstimated Reading Time 2 mins
BLACKBERRY COFFEE CAKE WITH BROWN SUGAR CRUMBLE
From sugarandsoul.co
5/5 (11)Total Time 1 hr 5 minsCategory BreakfastCalories 259 per serving
BLACKBERRY BUNDT CAKE WITH BLACKBERRY ALMOND GLAZE
From rodellekitchen.com
10 BEST BLACKBERRY CHOCOLATE CAKE RECIPES | YUMMLY
From yummly.com
EASY BLACKBERRY POUND CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BLACKBERRY JAM CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
BLACKBERRY UPSIDE DOWN CAKE - A BAKING JOURNEY
From abakingjourney.com
BLACKBERRY BROWN-SUGAR CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOP 50 JULIE CHRISLEY BLACKBERRY COBBLER RECIPE-RECIPES
From mcswe.tibet.org
BLACKBERRY BREAKFAST CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
BLACKBERRY-BROWN SUGAR QUICK BREAD | WILLIAMS SONOMA
From williams-sonoma.com
BLACKBERRY DUMP CAKE - BLACKBERRY COBBER WITH CAKE MIX RECIPE
From blackberrybabe.com
BITE-SIZED BLACKBERRY BROWN SUGAR CAKES RECIPE
From recipegraze.com
10 BEST BROWN SUGAR CAKE SIMPLE RECIPES | YUMMLY
From yummly.com
BLACKBERRY COFFEE CAKE WITH BLACKBERRY GLAZE | ADVENTURES IN …
From adventuresincooking.com
BLACKBERRY CREAM CHEESE CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOUTHERN BLACKBERRY BUNDT CAKE - HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
BLACKBERRY AND BROWN SUGAR CAKE RECIPE | RECIPES FROM …
From ocado.com
BLACKBERRY DUMP CAKE RECIPE EVERYONE LOVES - FAMILY DINNERS
From familydinners.com
BLACKBERRY COFFEE CAKE – RECIPE FROM YUMMIEST FOOD COOKBOOK
From yummiestfood.com
THE BEST BLACKBERRY CAKE RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
BROWN SUGAR BLUEBERRY COFFEE CAKE - BAKING WITH MOM
From bakingwithmom.com
BLACKBERRY UPSIDE DOWN CAKE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
BLACKBERRY BROWN SUGAR COFFEE CAKE - THERESCIPES.INFO
From therecipes.info
BLACKBERRY CAKE WITH BLACKBERRY FROSTING - NATASHA'S KITCHEN
From natashaskitchen.com
BLACKBERRY DUMP CAKE RECIPE (WITHOUT PIE FILLING)
From savoringthegood.com
EASY BROWN SUGAR SNACK CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
BLACKBERRY SWIRL COFFEE CAKE - A LATTE FOOD
From alattefood.com
MOMS BLACKBERRY SPONGE CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love