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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