(Scooping directly from the bag compacts the flour, resulting in dried baked goods). ![]() When measuring flour, we spoon it into a dry measuring cup and level off the excess. Let cool completely in the baking sheet, about 1 hour. Sprinkle on the crumb topping and press gently into the batter to adhere.īake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Add the egg one at a time, beating well after each addition. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.īeat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Do not overmix or it will turn into a paste.įor the cake: Preheat the oven to 350 degrees F. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Drizzle in the butter and mix with a fork until just combined. ![]() If you use soft butter for the crumble, it will melt straight away and you won't get a nice crunch in the topping.For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. While you need the butter to be very soft to make the cake batter, it needs to be cold for the crumble.SIGN-UP FOR OUR FREE MEAL PLANNER It’s your way to plan meals, save recipes and spices, get inspired and receive special offers and discounts. Sprinkle with 1 cup blueberries, then the topping mixture. If you mix it too much at this step, you might end up with a chewy, tough cake. Blueberry Crumb Cake: Prepare topping and batter as directed. Be careful not to overmix the batter after adding the Flour.The more air you create during this step, the lighter and fluffier the cake will be. Cream the Butter and Sugar for at least 5 minutes on medium to medium high.This is the best way to insure all ingredients combine easily when mixed. Make sure all of your ingredients for the Butter Cake are at room temperature - especially the butter and the eggs.I don't recommend using frozen strawberries as it will add a lot of unwanted water/moisture over the cake.įor the Crumble Topping (scroll down to recipe card for all quantities):Ī simple mix of Plain / AP Flour, Brown Sugar (I used Dark Brown Sugar) and cold unsalted Butter. Strawberries: washed, hulled and cut into small cubes.Always avoid a low fat or no fat cream (or dairy) when baking for the best flavours and to get a moist cake. Butter: unsalted and very soft so it easily mixes with the sugar. ![]()
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