BERRY CRUMBLE CAKE RECIPES

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UPSIDE-DOWN BERRY CAKE RECIPE: HOW TO MAKE IT



Upside-Down Berry Cake Recipe: How to Make It image

This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! —Candy Scholl, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 15 servings.

Number Of Ingredients 11

1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
2 large eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Steps:

  • In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 51g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BERRY CRUMBLE TRAYBAKE RECIPE - BBC FOOD



Berry crumble traybake recipe - BBC Food image

This easy layered traybake is inspired by American coffee cakes – which contain no actual coffee, but are meant to be eaten with your morning cuppa. If you were really pushed for time, you could use a very good quality soft jam for the filling, but it will be much sweeter.

Provided by Emily Angle

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 10-12

Number Of Ingredients 14

200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix)
50g/2oz caster sugar
2 tbsp cornflour
110g/4oz plain flour
70g/2½oz cold unsalted butter, cut into smallish cubes
30g/1oz caster sugar
220g/8oz plain flour
¾ tsp baking powder
½ tsp cinnamon
50g/2oz ground almonds
200g/7oz caster sugar
80g/3oz butter, melted
2 free-range eggs
40g/1½oz yoghurt thinned with 2 tbsp milk

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
  • In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes.
  • In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.
  • For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
  • For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
  • In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour.
  • Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
  • Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.
  • Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
  • Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in its paper to a cooling rack. This is cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee.

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