Thursday, December 18, 2014

Mixed Berry Crumb Cake

Mixed Berry Crumb Cake

Serves 16
Serving size: 1 piece



  • ¼ cup unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, light or dark
  • ½ tsp. Cinnamon-Vanilla Seasoning
  • 1/8 tsp. coarse kosher salt
  • 1¼ cup cake flour

  • ½ cup raspberry preserves
  • 1 pint blueberries
  • 1 tbsp. unsalted butter, room temperature
  • ¾ cup unsalted butter
  • 2½ cups cake flour
  • ½ tsp. baking soda
  • ½ tsp. coarse kosher salt
  • 1 cup granulated sugar
  • 2/3 cup buttermilk
  • 3 eggs
  1. To 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. To 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 20–30 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 ¾ 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. Add buttermilk and eggs to melted butter in Power Chef™ base fitted with the paddle attachment. Replace cover and pull cord 3–4 times to mix. Gradually add flour mixture to liquids in base of Power Chef™ System, pulling 3–4 times to mix.
  8. Pour batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 35–40 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.

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