Blueberry/Raspberry Mascarpone Crumb Cake
May 3, 2024 0:09:43 GMT -5
Post by PurplePuppy on May 3, 2024 0:09:43 GMT -5
Blueberry/Raspberry Mascarpone Crumb Cake
Mascarpone filling-
8 ounces mascarpone cheese, room temp
1/3 cup sugar
1 egg
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon flour
Crumb topping-
1 1/4 cups flour
1/2 cup sugar
1/2 teaspoon cinnamon
6 tablespoon unsalted butter, cold and sliced thin
Cake-
1/2 cup unsalted butter, room temp
2/3 cup sugar
2 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon Boyajian Lemon Oil (or sub 1/2 teaspoon lemon extract)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 pint blueberries
1 pint raspberries
Preheat your oven to 350 degrees. Grease and flour a ten inch springform pan.
Make your cheese filling and set it in the fridge while you make the rest- In a small bowl, beat together the filling ingredients until smooth and well combined.
Make your crumbs- In a medium bowl, combine the dry ingredients. Add in the butter and vanilla and cut it in with a pastry blender. What I like to do is use a pastry blender to cut it in, then when it’s fairly well combined, use my fingers to mix it more. The heat from your fingers will help make some of the crumbs a bit chunkier, which is a nice textural contrast in the topping.
For the cake, in a large bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time, beating well after each addition. Then add in the extracts and beat well.
In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture, alternating with the milk, to the butter mixture, beating until smooth and fluffy looking. Start and end with the flour.
Pour the batter into the prepared springform pan, then top with half of the berries. Top with the mascarpone filling, then the rest of the berries, Finally, sprinkle the top with the crumb topping.
Bake at 350 for 60 to 70 minutes or until the top is light brown, the filling is set and the cake has started to slightly pull away form the edge of the pan.
Cool for at least 30 minutes in the pan before removing the side for serving. Store leftovers in the fridge. This can be reheated gently in a slow oven or in the microwave for about 5 to 10 seconds per slice.
link
Mascarpone filling-
8 ounces mascarpone cheese, room temp
1/3 cup sugar
1 egg
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon flour
Crumb topping-
1 1/4 cups flour
1/2 cup sugar
1/2 teaspoon cinnamon
6 tablespoon unsalted butter, cold and sliced thin
Cake-
1/2 cup unsalted butter, room temp
2/3 cup sugar
2 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon Boyajian Lemon Oil (or sub 1/2 teaspoon lemon extract)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 pint blueberries
1 pint raspberries
Preheat your oven to 350 degrees. Grease and flour a ten inch springform pan.
Make your cheese filling and set it in the fridge while you make the rest- In a small bowl, beat together the filling ingredients until smooth and well combined.
Make your crumbs- In a medium bowl, combine the dry ingredients. Add in the butter and vanilla and cut it in with a pastry blender. What I like to do is use a pastry blender to cut it in, then when it’s fairly well combined, use my fingers to mix it more. The heat from your fingers will help make some of the crumbs a bit chunkier, which is a nice textural contrast in the topping.
For the cake, in a large bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time, beating well after each addition. Then add in the extracts and beat well.
In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture, alternating with the milk, to the butter mixture, beating until smooth and fluffy looking. Start and end with the flour.
Pour the batter into the prepared springform pan, then top with half of the berries. Top with the mascarpone filling, then the rest of the berries, Finally, sprinkle the top with the crumb topping.
Bake at 350 for 60 to 70 minutes or until the top is light brown, the filling is set and the cake has started to slightly pull away form the edge of the pan.
Cool for at least 30 minutes in the pan before removing the side for serving. Store leftovers in the fridge. This can be reheated gently in a slow oven or in the microwave for about 5 to 10 seconds per slice.
link