Sunday, April 20, 2014

Mulberry Crumble Cake

I was totally surprised to see these purple beauties during grocery shopping the other day.
Ozzy had never tasted them but instantly connected it to the rhythm she watches every evening "Here we go around a Mulberry bush".

We came back singing the same on our ride back from the shop. Needless to say with more boxes than needed. 
Berries and Ozzy has a strong connection. Just like strawberries, mulberries didn't last very long.  

Sid was out trekking to Har ki Dun and our house went without dessert for almost the entire time he was away. His come back (read: thank god you're back) gift was this cake.  

Home becomes super quite when he was not around. We missed him. Upon his return she shared her share of mulberries with papa and showed her new jumping tricks she learned.

This recipe was adapted from : Cook Republic

Recipe Follows:

for the cake:

1 Cup All Purpose Flour
1 1/2 Tsp Baking Soda
1/2 Cup Granulated Sugar
80 gms Butter, room temperature
1 Egg
1/3 Cup Warm Milk 
250 - 300 gms Mulberries (few extra for garnishing)

for the crumble:

3/4 Cup All Purpose Flour
1/2 Cup Granulated Sugar
1/2 Tsp Cinnamon 
60 gms Butter, room temperature


Preheat oven to 350 degree F (180 degree C). Grease a 9 - inch springform pan.

In a bowl, whisk the flour and baking soda.

In another bowl beat together granulated sugar and butter until light and fluffy. Mix Egg and Vanilla until incorporated. 

Lightly add dry ingredients to the batter, alternating with warm milk until mixed. (Alternate in batches so that you always start and end with flour)

In another bowl, mix the ingredients for the crumble lightly with hands. 

Transfer the batter on to a prepared pan. Cover with mulberries. Cover the mulberries with crumble.

Bake for about 30 - 40 mins or until the top is golden brown and tester comes out clean. 

When ready remove from oven and set to cool for 10 minutes. Serve warm with extra mulberries.


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