October 18, 2011

Tasty Tuesday: Warm Mixed Berry Crumb Cake


I love the cake crumbs especially with a fruit mixed in. I believe you get to taste the flavor of both the cake and fruit like no other as it becomes an orgasmn to the taste buds. This tasty dessert is brought to us by new mom Tori Spelling from her web/blogsite ediTORIal by Tori Spelling. I love the dishes she puts on her website, they become so creative and she makes them look easy to make. Has anyone ever had Warm Mixed Berry Crumb Cake before? Check the recipe after the jump...
Ingredients for Berry Filling

3 pounds strawberries, hulled and halved (8 cups) - I used 2 pounds strawberries, 1 pint blueberries
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water

Instructions

Preheat the oven to 350 F
In a large bowl, toss the berries with the sugar, lemon juice, cornstarch mixture and allow the berries to stand for 30 minutes, until the juices of the berries have been drawn out a bit
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish and set on a sturdy baking sheet to catch any overflowing cake batter or crumbles
Meanwhile make the crumble topping.

Ingredients for Crumb Topping

1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled

Mix all of the ingredients in a medium bowl
Using your fingers, break the butter and form the mixture into a coarse clumps or “crumbles”

Ingredients for Cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3/4 cups buttermilk

Instructions

Mix the flour, baking powder and salt thoroughly in a medium bowl
In a  bowl, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes
Add the eggs, one at a time, beating well between additions
Beat in the vanilla extract and scrape down the bowl
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk
If you do not have buttermilk, you can use yogurt as a substitute!
Spread the batter over the fruit filling to the edges of the baking dish
Sprinkle generously with the crumb topping and bake in the center of the oven for 1 hour and 15 minutes
The fruit filling will be bubbling, the crumb topping should be golden and test the doneness by sticking a toothpick into the center of the cake
If it comes out clean it is done!
Allow the cake to cool on a cooling rack
You can serve it warm with a scoop of ice cream or eat it plain


Thanks Tori for the delicious recipe. For more recipes by Tori Spelling feel free to click here. Congrats on the new bundle of joy :-)!