Tuesday, July 28, 2015

Fresh Cherry Berry Crumble Cake



Fresh Cherry Berry Crumble Cake

Preheat the oven to 350 degrees.
Spray a 9x13 pan with Baking Pam.
DO NOT USE A GLASS BAKING DISH LIKE I DID! IT TOOK 2 TIMES AS LONG TO COOK...

Cake Batter

2 sticks Butter
1 1/3 cups Sugar
4 Eggs
big splash Vanilla and/or Rose extract.
2 1/2 cups Flour
2 t Baking Powder
1/3 cup Milk

Assorted berries, I use Mount Ranier Cherries, Bing
Cherries, Blackberries, Raspberries, Blueberries, and Strawberries cut in fourths.
About a 1/2 cup each.
Wash all with Fit produce spray and pit the cherries, let drain on paper towels while you make the batter.

Whisk the flour baking powder and salt in a big bowl. Set aside.

Put the butter, sugar, eggs, milk and vanilla, in a blender and blend until smooth
(THIS IS MY PERSONAL NEW IDEA FOR MAKING CAKES EASIER, JUST PUT IT ALL IN THE VITAMIX OR BLENDER AND PROCESS TILL SMOOTH)
Add to the flour mixture in the big bowl and mix till smooth.
Pour it in the pan.

Strew the berries over top. mix the crumb ingredients in a bowl, and sprinkle it over the berries.
Bake 35-45 minutes until a skewer inserted in the center comes clean.

Crumb Ingredients

2 cups flour
2/3 cup brown sugar 
1 teaspoon cinnamon
1-1/2 sticks butter, melted

Mix the above together with your hands or forks, till its crumby



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