Sunday, May 7, 2017

Blackberry Cream Cheese Crumb Cake



Source: Sally's Baking Addiction

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
  • one 8-ounce block cream cheese, softened to room temperature

Crumb Topping

  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 (62g) cup all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour a 9 or 10-inch springform pan.
  2. Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries.
  3. Spread the batter into the prepared pan. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until combined. Spoon and spread over cake batter. It's a thick cream cheese topping, so do your best to spread around. Set aside.
  5. Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Sprinkle evenly over cream cheese layer.
  6. Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. A few moist crumbs are ok. I like to loosely cover the top of the cake with aluminum foil at the 30 minute mark to prevent over-browning.
  7. Allow the cake to cool completely before slicing and serving. I like to place it in the refrigerator after 30 minutes of cooling at room temperature. This speeds things up.
  8. Slice and serve. Store leftovers in the refrigerator.

  9. Notes: 
  • We used a pint of fresh blueberries, which was good.
  • It took at least 15 minutes longer in the oven than the directions said.
  • A toothpick wasn't a great indication of doneness.  Bake it until the center no longer jiggles.
  • We ate it cold (refrigerated) the next day and that was really good.

Wednesday, May 3, 2017

Foolproof Cooked Buttercream

Less sweet than regular buttercream, but without the endless beating of the Pioneer Woman recipe.

Yield: Enough to cover an 8" cake as pictured


  • 6 3/4 tablespoons (2.1 ounces) all-purpose flour
  • 1.5 cups granulated sugar
  • 1.5 cups whole milk
  • 1.5 cups (3 sticks) unsalted butter, cubed and softened at room temperature
  • 3/4 teaspoon vanilla extract
  • Pinch of salt


  1. 1.
    Whisk together flour and sugar in a medium saucepan. Whisk in milk. Place saucepan over low heat and bring to a boil, whisking continuously, then cook for 1 minute. Remove from heat. Pour the pudding onto a clean heatproof plate or shallow container. Immediately cover it with plastic wrap, pressing the plastic wrap directly against the pudding's surface.  Cool.
  2. 2.
    In a stand mixer fitted with the whisk or paddle, or in a mixing bowl if using a handheld mixer, beat the butter until smooth and fluffy and lightened in color, about 2 minutes. Add the cooled pudding one tablespoon (or so...) at a time, mixing well after each addition. Add vanilla and salt and beat until buttercream looks thick, smooth, and creamy, about 3 minutes.
  3. 3.
    Use immediately or refrigerate in an airtight container or a zipper-lock bag for up to one week. To use buttercream that has been refrigerated, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.