BLACK-RASPBERRY CRUMB CAKE
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden brown and the berries burst with their sweet juices. Martha made this recipe on episode 702 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
- In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
- Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
- Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
- Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
- Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.
DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each liner 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
BANANA RASPBERRY MUFFINS
Make and share this Banana Raspberry Muffins recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Sift together flour, baking powder, baking soda, and salt.
- Cream butter with sugar until fluffy.
- Beat in eggs.
- Puree bananas, sour cream and vanilla.
- Alternate dry ingredients and banana mixture to the egg mixture.
- Beat enough to incorporate.
- Fold in raspberries and toasted nuts.
- Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
- Makes about 15 muffins.
RASPBERRY LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
BLACK RASPBERRY MUFFINS
Make and share this Black Raspberry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 40m
Yield 12 muffins.
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Butter 12 muffin tins or line with paper muffin liners.
- Set aside 1/4 cup flour.
- Combine remaining flour, baking powder, salt and sugar in a mixing bowl.
- Stir in remaining ingredients, except berries, just enough to dampen flour.
- Do not overmix.
- Mixture should be lumpy.
- Sprinkle reserved flour over berries and gently stir into batter.
- Fill each muffin tin 2/3 full.
- Bake 25 minutes or until tester comes out clean.
Nutrition Facts : Calories 122.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 201.9, Carbohydrate 26.3, Fiber 1.2, Sugar 9.4, Protein 3.2
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
BLACKBERRY MUFFINS
Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 50m
Yield Makes 10 - 12
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
- Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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