BLUEBERRY BRUNCH CAKE RECIPE - BETTYCROCKER.COM
Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that’s perfect for holidays.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition Facts : Calories 285 , CarbohydrateContent 41 g, CholesterolContent 65 mg, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 300 mg
STRAWBERRY CREAM BRUNCH CAKE RECIPE - BETTYCROCKER.COM
Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!
Provided by Betty Crocker Kitchens
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
- In small bowl, mix filling ingredients until smooth; set aside.
- In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
- Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
- Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.
Nutrition Facts : Calories 320 , CarbohydrateContent 35 g, CholesterolContent 70 mg, FatContent 4 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 210 mg
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