Berry Crumble Cake
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Ingredients:
- cup corn (sugar 2 tablespoons starch)
- cup haw (blueberries, ted if frozen)
- 1 tablespoon juice (lemon )
- cup flour (all purpose )
- teaspoon baking powder
- teaspoon cinnamon
- 1/8 teaspoon mace
- cup butter (unsalted , softened)
- 1 egg (, lightly beaten)
- cup milk (low fat )
- teaspoon vanilla ( extract)
- 2 tablespoon almond (s)
- cup haw (blueberries, ted if frozen)
- 1 tablespoon juice (lemon )
- cup flour (all purpose )
- teaspoon baking powder
- teaspoon cinnamon
- 1/8 teaspoon mace
- cup butter (unsalted , softened)
- 1 egg (, lightly beaten)
- cup milk (low fat )
- teaspoon vanilla ( extract)
- 2 tablespoon almond (s)
Preheat oven to 350°F. Combine ½ cup sugar, cornstarch, water and blueberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine ½ cup flour, ½ cup sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut the butter in half, until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Spread blueberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until a tester comes out clean when inserted in center. Serve cake in a pool of strawberry sauce. Serves 8.
Techniques:
baking
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