Blog Flog: Berry Crumb Cake

At this time of year, I’m typically working through my stash of frozen rhubarb as the new crown starts to unfurl again in the back yard. I’ve already used it up during the past month, but managed to squirrel away bags of frozen raspberries and blueberries before grocery shopping became a Big Thing.

I’ve been making this crumb cake, or something like it, for decades—it has become my go-to when I want a buttery, not-to-sweet sort of a cake, layered with whatever fruit happens to be in season (or in the freezer). It’s perfect with rhubarb in the spring, berries in early summer, stone fruit (peaches, plums, apricots, nectarines) in late summer, and apples or pears in the fall. You can mix up the fruit, play around with citrus zest or spices in the batter or crumble, and make use of the last of the yogurt or sour cream. It’s the sort of cake you’ll get to know from memory and mix up whenever you need one, which is quite regularly for me. It’s altogether the epitome of a useful recipe.



除了它的效用,我爱的蛋糕,水果和面包屑对比纹理,而且我没有来装饰它,而且它的合理与咖啡的早餐吃的冰淇淋作为甜点。It’s a weekend brunch cake and an afternoon working in the garden cake, a portable cake (if you happen to be going somewhere), and the kind of cake you leave in the pan on the counter and trim off a nibble of every time you pass by. Since we’re all in baking mode, but aren’t running out to the farmers’ market or grocery store as much as we used to, this is a solid recipe to have in your repertoire.

We’re lucky to have some of the best wheat (and thus flour) in the world here in Canada, particularly on the prairies. I love that everyone is baking together in a way, warming up their houses with the smell of bread in the oven, learning the art of sourdough and pastry, feeding and comforting each other in such a basic way. These skills, learned or honed, will stick around for a lifetime.

克拉姆蛋糕

The Alberta Wheat Commission is running a contest right now – you could win a stand mixer, and some Canadian wheat flour to bake with! To enter, share your baking photo by tagging #LifesSimpleIngredient. The contest is open until May 21. You can find all the contest details这里!

克拉姆蛋糕

Author朱丽叶

Cake:
1/3 cup butter, softened
2 Tbsp canola or other vegetable oil
3/4杯糖
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1茶匙发酵粉
1/2 tsp salt
1/2 cup sour cream or plain yogurt
2-3杯新鲜或冷冻(不解冻),浆果,或切片桃子李子或
屑:
1/2 cup packed brown sugar
1/2 cup flour
1/4杯黄油,软化
1/4 tsp salt

1

烤箱预热至350F。在一个大碗里,打黄油,油和糖一两分钟,直到苍白和蓬松。击败鸡蛋和香草。

2

一起在一个小碗里,搅拌面粉,烘焙powder and salt. Add about half to the butter mixture and stir by hand or on low speed just until blended. Stir in the sour cream or yogurt and then the rest of the flour, stirring just until combined. Spread into a buttered or parchment-lined 9-inch round or square pan or baking dish. Spread the fruit overtop.

3

在同一个碗,混合红糖,面粉,黄油,肉桂粉和盐,用你的手指之间的叉子或摩擦搅拌直至充分混合。撒过浆果,因为你去创造更大的屑挤压混合物。

4

Bake for 75-90 minutes, or until the visible cake is golden and springy to the touch - it may seem soft in the middle, but should firm up as it cools. Serves 8-12.

类别

Ingredients

Cake:
1/3 cup butter, softened
2 Tbsp canola or other vegetable oil
3/4杯糖
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1茶匙发酵粉
1/2 tsp salt
1/2 cup sour cream or plain yogurt
2-3杯新鲜或冷冻(不解冻),浆果,或切片桃子李子或
屑:
1/2 cup packed brown sugar
1/2 cup flour
1/4杯黄油,软化
1/4 tsp salt

Directions

1

烤箱预热至350F。在一个大碗里,打黄油,油和糖一两分钟,直到苍白和蓬松。击败鸡蛋和香草。

2

一起在一个小碗里,搅拌面粉,烘焙powder and salt. Add about half to the butter mixture and stir by hand or on low speed just until blended. Stir in the sour cream or yogurt and then the rest of the flour, stirring just until combined. Spread into a buttered or parchment-lined 9-inch round or square pan or baking dish. Spread the fruit overtop.

3

在同一个碗,混合红糖,面粉,黄油,肉桂粉和盐,用你的手指之间的叉子或摩擦搅拌直至充分混合。撒过浆果,因为你去创造更大的屑挤压混合物。

4

Bake for 75-90 minutes, or until the visible cake is golden and springy to the touch - it may seem soft in the middle, but should firm up as it cools. Serves 8-12.

克拉姆蛋糕
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5个评论对“Blog Flog: Berry Crumb Cake

  1. Anonymous
    2020年5月19日at 6:11 pm

    我是一个长期的追随者,朱莉。爱你的加拿大食谱。刚做了两个面包屑蛋糕,不得不从炉60只分钟后... ..底部被烧着删除它们。是75烘烤时间 - 90分钟是否正确?

  2. 中号
    2020年5月20日在下午10时22分

    Hi Julie,

    您是否需要使用如大黄加任何糖TI水果?还怎么在面包屑多少肉桂因为我没有在配料表看到,但在说明做。

    谢谢。中号

  3. 野蔷薇
    中号ay 20, 2020 at 10:59 pm

    I just made mine with frozen berries, middle of the oven, and it took approximately 80 minutes. I also used a glass dish so I could check for browning!

  4. 考琳龙
    2020年5月29日在下午1时17分

    肉桂面包屑部分?它是类型为盐,但ahpuld是肉桂?

  5. 阿尔贝蒂娜盖勒
    2020年6月18日在上午12时58分

    我在做这个了。这是在烤箱。非常感谢你分享这个食谱?

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