MULBERRY KUCHEN (CAKE)
We have a mulberry tree in our backyard, and my husband has me make this every year.
Provided by Kathryn A
Categories Desserts Crisps and Crumbles Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
- Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
- Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 57.6 g, Cholesterol 33.1 mg, Fat 9 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 319.8 mg, Sugar 35.7 g
BLUEBERRY CRUMB CAKE
This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Provided by goldSilk
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
- Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g
BLUEBERRY JAM CRUMB CAKE
Excellent with coffee, a real breakfast treat! You can use any flavor jam with this. I find that blueberry and strawberry are my favorites!
Provided by Cynna
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare crumb topping, combine 1/4 cup flour with cinnamon and brown sugar in small bowl. Using a fork, cut in two tablespoons of butter until mixture resembles course meal. Set aside.
- Preheat oven to 350 degrees.
- Lightly coat 8-inch baking pan with cooking spray, set aside.
- In a small bowl combine all dry ingredients (except sugar) and set aside.
- Combine in mixing bowl powdered sugar and 1/4 cup of butter and beat until well-blended(about 2 minutes). Add vanilla and almond extracts and the egg to the mixture and beat another 2 minutes. Combine milk and juice and add to sugar mixture and beat another 2 minutes.
- Add half the flour mixture to sugar mixture and stir until smooth.
- Add remaining flour and stir until just combined.
- Spoon half the batter into pan, spreading evenly.
- Top with jam.
- Spoon remaining batter over jam layer , spreading evenly.
- Sprinkle top with fresh blueberries and then top the blueberries with crumb mixture.
- Bake for 45 minutes or until a wooden toothpick comes out clean.
- Cool for 10 minutes on wire rack. Then remove from pan and let finish cooling on rack.
BLUEBERRY JAM CRUMBLE CAKES
A lightly sweet and fluffy muffin sized sponge cake with an oozing jam filled centre.
Provided by LindsH
Time 30m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/fan 160C. Line a muffin tray with 8 muffin cases.
- Cream together the margarine (or butter) and sugar until light and fluffy. Beat in the eggs with a spoonful of flour until all the eggs are combined. Fold in the remaining flour.
- Spoon half the mixture into the bottoms of the muffin cases, spreading the mixture out to the edges.
- Spoon half a teaspoon of jam into the centre of the cases, on top of the cake mixture. Use the remaining cake mixture to top up the muffin cases and spread the mixture evenly, trying to cover any gaps at the sides of the cases to prevent the jam leaking out. (Using a fork for this is easiest!)
- Top each cake with the crumbled up biscuit and press in lightly. Bake for around 20 minutes, until the cakes are risen, lightly golden and spring back from a light press in the middle.
JAM CRUMB CAKE
The suggestion is to use raspberry jam, but I imagine you could substitute any flavor jam of your preference. This cake has a beautiful crunchy crumb topping and along with the jam layer, it makes a pretty presentation. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To Make the Cake:.
- Preheat oven to 400 degrees F and place rack in the center of oven.
- Generously butter a 9" square or round cake pan.
- In a bowl, whisk together flour, sugar, baking powder and salt.
- In a large bowl whisk together butter, milk and egg; then whisk in flour mixture just till combined.
- Pour batter into cake pan.
- Dollop jam all over surface, then swirl into batter with spoon.
- To Make Crumb Topping:.
- Whisk together butters, sugars, cinnamon and salt until smooth.
- Stir in flour, then blend with your fingertips until incorporated.
- Sprinkle crumbs in large clumps over the top of batter.
- Bake cake until a wooden pick inserted in center comes out clean and side begin to pull away from pan, about 25 minutes.
- Cool in pan on a rack for 5 minutes before serving.
Nutrition Facts : Calories 447.3, Fat 18.8, SaturatedFat 11.5, Cholesterol 74.3, Sodium 216.8, Carbohydrate 65.7, Fiber 1.2, Sugar 35.2, Protein 5
BLUEBERRY CRUMB CAKE
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will keep, saving the most perishable for the last minute. Take this cake that Molly O'Neill brought into The Times in 1993, a confection that can play dessert as well as breakfast. As a dessert, slices of the cake can be garnished with whipped cream, a compote of fresh berries or ice cream. For breakfast, slices can be toasted and served with butter, fresh ricotta or marscapone, or warmed in the oven and served with fresh fruit.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 315 milligrams, Sugar 34 grams, TransFat 1 gram
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