Not only do they take the guesswork out of measuring, they open up a whole world of recipes to you (those ones that you’ve seen that are only in metric and you couldn’t make because you didn’t have a scale). They are so economical (you can get a great one for around $10!) and they are just so useful. If you don’t have a kitchen scale yet, I would really, really recommend that you consider adding one to your kitchen. 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder teaspoon salt 10 tablespoons (1 sticks) unsalted butter, room temperature. I made this cake by using the gram measurements and weighing out the dry ingredients and if you have a kitchen scale, that’s the way to go. Walnuts are always good or you can skip the nuts altogether and still have a wonderful cake. In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. In small bowl, mix flour, baking powder, baking soda and salt set aside. Nuts – I added some chopped pecans to my cake, just because I had some that I wanted to use up. Spray 9-inch glass pie plate with cooking spray. You could also add blueberries or make it with just one type of berry. Ingredients and Substitutionsīerries – I’ve used blackberries and raspberries here. You get the idea – use whatever fruit you like. In fact, you could make it with just blueberries. I love the way they burst with flavour in the cake. Ingredients For the Crumbs 5 tablespoons unsalted butter, at room temperature ¼ cup sugar cup (packed) light brown sugar cup all-purpose flour ¼ teaspoon salt ½ cup chopped walnuts For the. This time, I made a very berry version, with raspberries and blackberries. It is always perfect and can be made with just about any berries. This crumb cake recipe has been a favourite of mine for a long time. This berry crumb cake is a lovely light and moist cake, studded with berries and topped with a sweet cinnamon sugar crumb topping.
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