Post by buzzard on Jun 14, 2011 17:54:24 GMT -6
Blackberry season is starting in my area, was delayed a couple of weeks cause of all the rains. Can't wait to get my hands on some as berry pie, etc. is my favorite dessert this time of year. Here's some recipes I found in the local paper....
Blackberry cake with vanilla sauce
Makes 8 servings
1/2 cup butter
1 cup sugar plus 1 tablespoon
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon blackberry jam
1 cup fresh or frozen sugar-free blackberries
Preheat oven to 350 degrees. Butter and flour 9-inch springform pan and set aside.
In medium bowl, combine butter and 1 cup sugar. Cream together until well blended and fluffy. In a separate bowl, sift together flour and baking powder.
Add dry ingredients to butter mixture. Add eggs, extracts and jam and mix until well blended, approximately 2 minutes. The batter should be stiff.
Scrape batter into the prepared cake pan and spread the top smooth.
Scatter berries evenly over the batter and sprinkle the fruit with 1 tablespoon sugar. Bake on center rack of oven for 55-60 minutes or until cake begins to pull away from rim of pan. Run a thin-bladed knife between cake and rim.
Allow cake to cool for 10 minutes before removing from pan. Place on serving plate while making vanilla sauce.
For vanilla sauce: 1/2 cups half-and-half, 1 cup light corn syrup, 3 tablespoons vanilla extract
In saucepan, melt butter over medium-low heat. Stir in the sugar and mix well.
Add half-and-half and corn syrup and bring to a quick boil, stirring until sugar dissolves. Remove from heat and cool to warm while stirring constantly.
Stir in vanilla. Serve warm with cake
Blackberry cake with vanilla sauce
Makes 8 servings
1/2 cup butter
1 cup sugar plus 1 tablespoon
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon blackberry jam
1 cup fresh or frozen sugar-free blackberries
Preheat oven to 350 degrees. Butter and flour 9-inch springform pan and set aside.
In medium bowl, combine butter and 1 cup sugar. Cream together until well blended and fluffy. In a separate bowl, sift together flour and baking powder.
Add dry ingredients to butter mixture. Add eggs, extracts and jam and mix until well blended, approximately 2 minutes. The batter should be stiff.
Scrape batter into the prepared cake pan and spread the top smooth.
Scatter berries evenly over the batter and sprinkle the fruit with 1 tablespoon sugar. Bake on center rack of oven for 55-60 minutes or until cake begins to pull away from rim of pan. Run a thin-bladed knife between cake and rim.
Allow cake to cool for 10 minutes before removing from pan. Place on serving plate while making vanilla sauce.
For vanilla sauce: 1/2 cups half-and-half, 1 cup light corn syrup, 3 tablespoons vanilla extract
In saucepan, melt butter over medium-low heat. Stir in the sugar and mix well.
Add half-and-half and corn syrup and bring to a quick boil, stirring until sugar dissolves. Remove from heat and cool to warm while stirring constantly.
Stir in vanilla. Serve warm with cake