Huckleberry Crumb Cake
I made this crumb cake to take the the Oregon/SW Washington retreat last month in Warrenton. The ladies seemed to enjoy it for breakfast or anytime. Thought I would share. You can substiture blueberry's for the huckleberry's if you don't have them. Enjoy if you make it.
Huckleberry Crumb Cake 3 cups all-purpose flour 1 cup + 2 tblsps. granulated sugar 2 tsp. baking powder ¾ tsp. baking soda ¾ tsp. salt ¾ tsp. cinnamon ¼ tsp. nutmeg ¾ cup (1 ½ sticks) + 2 tblsps. Unsalted butter. Chilled and cut into ½ inch cubes (I use salted) 2 large eggs 1 cup sour cream 2 tsp. vanilla 3 cups huckleberries (You can substitute blueberries.) 1 cup chopped nuts (I prefer walnuts or pecans) Preheat oven to 375 degrees. Prepare a 13”x9” baking pan with shortening and dust with flour. In a medium mixing bowl, combine flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well with spoon or whisk. Add ¾ cup butter and mix with fingers or pastry cutter until it resembles a coarse corn meal. Transfer 1 ½ cups flour mixture into a separate bowl for the crumb topping. Add the remaining 2 tblsps. of butter and remaining 2 tbsps. of sugar , blend until it forms coarse clumps. Set aside. In a small mixing bowl whisk eggs, sour cream, and vanilla. Add to the remaining flour mixture. Stir until dry ingredients are wet. Do not over mix. Gently fold in 2 cups of huckleberries. Pour batter into pan. Sprinkle remaining huckleberries over batter. Evenly sprinkle crumb topping over batter. Bake on center rack in oven for 40-45 mins. or until knife inserted pulls out clean. Allow to cool. Serves 8-10 |
sounds good will try this
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