SASKATOON BERRY CREAM CHEESE CRUMB CAKE
Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese flavours go so well together. Cake will be a little crumbly to eat, but it is very, very delicious!
Provided by tapguod
Categories Desserts Crisps and Crumbles Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
- Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
- Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
- Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
- Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 49.8 g, Cholesterol 7.8 mg, Fat 12.2 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 27.9 mg, Sugar 34 g
BUTTERMILK MANGO-BERRY CRUMB CAKE
I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!
Provided by naples34102
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
- Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
- Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 50.1 g, Cholesterol 45 mg, Fat 12.4 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 305.7 mg, Sugar 29.1 g
BERRY CRUMB CAKE
This is a recipe from Woman's World 8/2/05. I have already made it twice, once with blueberries and once with raspberries and both have been delicious. I actually elimated the crystallized ginger and the orange zest, did not have any in the house and the cake was fantastic both times without it.
Provided by mandabears
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Line 9-inch square pan with enough aluminum foil to over hang all sides by 2-inches.
- Spray with cooking spray.
- At low speed beat poundcake mix, eggs, milk, sour cream and cinnamon until blended.
- Increase speed to medium; beat until batter is light and fluffy about 3 minutes.
- Fold in berries, ginger and orange zest.
- Spread batter in pan.
- Bake for 20 minutes.
- TOPPING: Combine flour, brown sugar and cinnamon.
- Stir in butter.
- Squeeze mixture together to form crumbs.
- Sprinkle evenly onto hotcake.
- Return cake to oven for 30 minutes or until toothpick inserted into center comes out clean and cake is golden brown.
- Cool in pan on wire rack for 10 minutes.
- Using foil to lift cake from pan.
- Cool completely.
- Sprinkle with confectioners sugar.
Nutrition Facts : Calories 269.1, Fat 14.9, SaturatedFat 9.1, Cholesterol 71.4, Sodium 108.7, Carbohydrate 30.4, Fiber 0.8, Sugar 13.2, Protein 4
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