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Marionberry Cherry Crumb Cake
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Servings:
16 servings
Author:
Barbara Schieving
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour, 10 minutes
Course:
Coffee cake
Keywords:
baking
breakfast
recipe
food
Feature
đ§ Ingredients
3 cups
all-purpose flour
1 ½ tablespoons
baking powder
½ teaspoon
salt
½ cup
unsalted butter
softened
1 ½ cups
sugar
2
eggs
1 â cups
milk
2 teaspoons
vanilla
1 cup
dried cherries
1 cup
frozen marionberries
½ cup
sugar
Âź cup
all-purpose flour
Âź teaspoon
ground cinnamon
3 tablespoons
butter
melted
1 cup
powdered sugar
2 tablespoons
milk
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Instructions
1
Preheat oven to 350 degrees. Grease and flour a 13-cup coffee cake pan
[http://www.amazon.com/Nordic-Ware-Form-Coffee-Cake/dp/B000JZ5VVE?tag=barbbake-20],
set aside.
2
Stir together flour, baking powder, and salt. Set dry ingredients aside.
3
Cream butter in a stand mixer. Gradually beat in sugar. Add eggs one at a time
beating well after each addition until mixture is light and fluffy.
4
Stir vanilla into milk in a measuring cup. Then, alternate adding dry and wet
ingredients to the cream and sugar mixture, beating well after each addition.
Mix in dried cherries.
5
Spoon half of the batter in bottom of prepared pan. Arrange berries evenly on
top of batter, and then top with remaining batter.
6
Bake in preheated oven 25 minutes. Sprinkle crumb topping on top of cake and
return to the over for an addition 20 to 30 minutes, or until toothpick inserted
in cake comes out clean. Total bake time will be 45 -55 minutes.
7
Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool
completely on a wire rack before serving. (Unless youâre like us and would
rather eat it hot even though the cake doesnât cut as well.)
8
Crumb Topping
9
Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter
and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over
batter
10
Icing
11
Whisk together powdered sugar and lemon juice to create a thin glaze.
Ă
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