I was able to catch the tail end of black raspberry season at the farmer's market a few weeks ago and decided to use the berries in Martha Stewart's Black Raspberry Crumb Cake. The recipe is written to be baked in a 9-inch square pan but I used a 10-inch round pan instead.
This recipe is straightforward. To make the cake batter you beat butter with lemon zest and sugar; add an egg; alternately add the dry ingredients (flour, salt, baking powder) and the liquid ingredients (milk mixed with lemon juice that has been allowed to stand for 15 minutes); and fold in black raspberries that have been tossed with flour. You spread the batter into the parchment-lined pan, top it with more raspberries tossed with flour, and sprinkle on a crumb topping (flour, sugar, cinnamon, salt, and butter).
During baking, the crumb topping grew together into a single solid layer without any distinct crumbs remaining. Splitting the berries between the batter and a layer between the batter and crumb topping resulted in a nice distribution of raspberries throughout the cake. I thought this cake was fine and it had a good texture, but it was nothing special. The best part was definitely the wonderful black raspberries themselves.
Recipe: "Black Raspberry Crumb Cake" from Martha Stewart.
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This recipe is straightforward. To make the cake batter you beat butter with lemon zest and sugar; add an egg; alternately add the dry ingredients (flour, salt, baking powder) and the liquid ingredients (milk mixed with lemon juice that has been allowed to stand for 15 minutes); and fold in black raspberries that have been tossed with flour. You spread the batter into the parchment-lined pan, top it with more raspberries tossed with flour, and sprinkle on a crumb topping (flour, sugar, cinnamon, salt, and butter).
Recipe: "Black Raspberry Crumb Cake" from Martha Stewart.
Previous Posts:
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