I really love this photo, (it's not mine) It just warms your heart....It's a beautiful morning here in San Francisco..Just what the doctor ordered. I'm just sitting here at Mom's waiting for a new battery for the car it died out on me yesterday.. I can't wait to go home to go out in the Garden.. It's a mess again with leaves all over the place. I swear I want to cut those trees down......lol them leaves just drive me up the wall...sometimes I want to really cry when I go outside...So this morning I been surfing for some things and ran across this recipe. I thought maybe you would enjoy it..I'm going to write it down as well. We ran out of ink...so it's back to that good ole paper and ink.. Which personally I don't mind doing..
Mixed Berry Pound Cake
Author: The Crepes of Wrath
Serves: 20-24 small slices
A rich, buttery pound cake with juicy berries and cinnamon streusel.
For the Pound Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 cups brown sugar
- 1 cup (2 sticks) unsalted butter, cubed
- 3 eggs, room temperature
- 1 teaspoon almond extract
- ½ cup sour cream
- ¼ cup whole milk (or buttermilk)
- 4 cups berries (I used cranberries and blueberries) + 2 tablespoons flour
For the Cinnamon Streusel:
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cubed
- Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, and salt, and set aside. In your mixing bowl, beat together your sugar and butter until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add in your eggs, one at a time, followed by your extract, then your sour cream, then your milk, scraping down the bowl as needed.
- Gradually add in your flour mixture until just moistened. Toss your berries in 2 tablespoons of flour so that they don’t fall in your cake, then fold ⅔ of them into your batter. Place half of your batter into a well buttered/greased 10-inch bundt or spring-form pan, then sprinkle with your streusel (recipe follows), followed by your remaining berries, and finally, spread the rest of your batter on top of the berries (the batter will be thick; it doesn’t have to be perfect! It’s best to just use your hands and don’t worry about it too much).
- Bake for 1 hour or so, until a toothpick comes out clean and the top is set and golden. Allow the cake to cool for 2 hours or so (you can speed this up in the fridge, if you like), then invert the pan, tap it slightly, and allow the cake to come out. Slice and serve! This will keep well in an airtight container at room temperature (or in the fridge) for up to 5 days.
- Whisk together your flour, sugar, cinnamon, and salt. Using your hands (this works so much better than a tool, I promise), cut the butter into your sugar until it forms pea-sized crumbs. Cover and refrigerate until you’re ready to use. You may not need all of the streusel for the cake; in which case, the crumbs make excellent toppings for French toast, pancakes, or other baked goods!
Happy Tuesday..........with love Janice.............
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