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CRUMB CAKE
MIXED BERRY
CRUMB CAKE
Serves 16
Serving size: 1 piece
Serves 16
Serving size: 1 piece
Topping
cup unsalted butter
cup granulated sugar
cup brown sugar, light or dark
tsp. Cinnamon-Vanilla Seasoning
1/8 tsp. coarse kosher salt
1 cup cake flour
Cake
cup raspberry preserves
1 pint blueberries
1 tbsp. unsalted butter, room temperature
cup unsalted butter
2 cups cake flour
tsp. baking soda
tsp. coarse kosher salt
1 cup granulated sugar
2
/3 cup buttermilk
3 eggs
Topping
cup unsalted butter
cup granulated sugar
cup brown sugar, light or dark
tsp. Cinnamon-Vanilla Seasoning
1/8 tsp. coarse kosher salt
1 cup cake flour
Cake
cup raspberry preserves
1 pint blueberries
1 tbsp. unsalted butter, room temperature
cup unsalted butter
2 cups cake flour
tsp. baking soda
tsp. coarse kosher salt
1 cup granulated sugar
2
/3 cup buttermilk
3 eggs
1. T
o prepare topping mixture, place butter in 1-Qt./1 L Micro Pitcher, microwave on high power 20 seconds or until
melted. In medium bowl, combine melted butter, sugars, seasoning, salt and cake flour. Stir and set aside.
2. T
o prepare cake, preheat oven to 350 F/175 C.
3. In 1-Qt./1 L Micro Pitcher, warm raspberry preserves by microwaving on high power 2030 seconds. Place
blueberries in medium bowl. Pour warm preserves over berries; set aside.
4. Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside.
5. In 1-Qt./1 L Micro Pitcher, microwave cup butter on high power 1 minute or until melted. Pour into base of
Power Chef System, set aside to cool.
6. In medium bowl, combine flour, baking soda, salt and sugar; set aside.
7. A
dd buttermilk and eggs to melted butter in Power Chef base fitted with the paddle attachment. Replace cover
and pull cord 34 times to mix. Gradually add flour mixture to liquids in base of Power Chef System, pulling 34
times to mix.
8. P
our batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 3540
minutes or until a toothpick comes out clean when inserted into cake.
1. T
o prepare topping mixture, place butter in 1-Qt./1 L Micro Pitcher, microwave on high power 20 seconds or until
melted. In medium bowl, combine melted butter, sugars, seasoning, salt and cake flour. Stir and set aside.
2. T
o prepare cake, preheat oven to 350 F/175 C.
3. In 1-Qt./1 L Micro Pitcher, warm raspberry preserves by microwaving on high power 2030 seconds. Place
blueberries in medium bowl. Pour warm preserves over berries; set aside.
4. Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside.
5. In 1-Qt./1 L Micro Pitcher, microwave cup butter on high power 1 minute or until melted. Pour into base of
Power Chef System, set aside to cool.
6. In medium bowl, combine flour, baking soda, salt and sugar; set aside.
7. A
dd buttermilk and eggs to melted butter in Power Chef base fitted with the paddle attachment. Replace cover
and pull cord 34 times to mix. Gradually add flour mixture to liquids in base of Power Chef System, pulling 34
times to mix.
8. P
our batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 3540
minutes or until a toothpick comes out clean when inserted into cake.
Tip: If you do not have cake flour, similar results can be achieved by removing 2 tbsp. of flour per cup of flour, adding
2 tbsp. of cornstarch, then sifting.
Tip: If you do not have cake flour, similar results can be achieved by removing 2 tbsp. of flour per cup of flour, adding
2 tbsp. of cornstarch, then sifting.
Calories: 350 Total Fat: 14g Saturated Fat: 8g Cholesterol: 70mg Carbohydrate: 53g Sugar: 27g Fiber: 1g Protein: 4g
Calories: 350 Total Fat: 14g Saturated Fat: 8g Cholesterol: 70mg Carbohydrate: 53g Sugar: 27g Fiber: 1g Protein: 4g