Best Boysenberry Cake Recipes
BOYSENBERRY CAKE
This is like a coffee cake and tastes alot like a cobbler. It is an old recipe from my grandma. If you can't find boysenberries, you can substitute with blackberries. This is delicious served with a scoop of vanilla ice cream.
Provided by aimbrulee
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.
Nutrition Facts : Calories 265, Fat 7.1, SaturatedFat 2.8, Cholesterol 7.9, Sodium 108.9, Carbohydrate 49.1, Fiber 1.6, Sugar 34.9, Protein 2.5
VANILLA AND BOYSENBERRY ICE CREAM CAKE
Who doesn't love boysenberries? Who doesn't love ice cream? That's right, no one, so everyone should be tucking in to this baby
Provided by Perfect Pixie
Categories Frozen Desserts
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
- Place in the freezer.
- Place the remaining ice cream back into the freezer.
- Whip the cream and icing sugar together until very thick.
- fold in the Boysenberries and chocolate chips.
- Spread the boysenberries cream over the base of the ice cream in the cake tin.
- Return to the freezer for two hours.
- Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
- To serve warm a cloth and run around the outside of the cake tin.
- Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
- Dust with cocoa and cut into wedges to serve.
Nutrition Facts : Calories 379.1, Fat 23.4, SaturatedFat 14.4, Cholesterol 75.5, Sodium 75.8, Carbohydrate 41.8, Fiber 2.8, Sugar 25.4, Protein 4.7
HOMEMADE BOYSENBERRY COFFEE CAKE
Here is my homemade 'secret' recipe. Please try it... Trust me you will love it!
Provided by Emily Nelms
Categories Desserts Cakes Coffee Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Beat white sugar, 1 1/2 sticks butter, eggs, and vanilla extract in a bowl with electric mixer until fluffy. Add 4 cups flour, milk, and baking powder; mix until batter is thoroughly combined.
- Pour half the batter into baking pan. Spread half the boysenberry preserves over batter; pour the rest of the batter into pan and spread remaining preserves on top.
- Mix 2 cups plus 2 tablespoons brown sugar and 1 1/3 cup flour in a bowl; cut in 2 sticks butter with a fork until mixture resembles coarse crumbles. Sprinkle crumbles over the preserves until covered.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool before cutting.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 98.7 g, Cholesterol 89.5 mg, Fat 21.8 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 268.5 mg, Sugar 62.9 g
APPLE-BOYSENBERRY CAKE
Categories Cake Berry Dessert Bake Apple Almond Chill Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
- Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
- Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
- Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
- Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
- Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
- Cut cake into wedges. Spoon reserved boysenberry sauce over.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love