VERY BERRY MUG CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5m
Yield 1 mug cake
Number Of Ingredients 10
Steps:
- Put the flour, sugar, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil, vanilla, blueberries and strawberry and mix well.
- Wipe the inside rim of the mug clean, then microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave, then top with whipped cream and the sliced strawberry.
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
VERY BERRY VANILLA LAYER CAKE
Wow your guests with this beautiful Very Berry Vanilla Layered cake. This berry vanilla layered cake gets its tasty flavors from an assortment of berries and a blackberry cream cheese frosting made with PHILADELPHIA Cream Cheese. Grab a fork and dig into this scrumptiously layered dessert!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings
Number Of Ingredients 22
Steps:
- Vanilla Cake
- Heat oven to 350°F. Prepare three 9-inch round cake pans with nonstick baking spray.
- In a large mixing bowl, add flour, granulated sugar, baking powder and salt. Mix by hand or with hand mixer until well combined. Then set aside.
- In a separate medium mixing bowl, add milk, vegetable oil, eggs and vanilla. Mix well, then add wet ingredients to the dry ingredients in the large mixing bowl. Mix until well combined.
- Gradually add the water to the batter and mix slowly or on low speed until well combined.
- Evenly divide the batter among the 3 prepared cake pans.
- Add 2/3 cup fresh blueberries to each of the 3 prepared cake pans. Gently press into batter.
- Bake for 26 to 30 min. or until cakes pass the toothpick test.
- Let cakes cool for 10 to 15 min., then remove from cake pan to cooling rack to completely cool. Note that the blueberries are dense and will likely sink to the bottoms of the cake pans during bake time and that is okay.
- Blackberry Cream Cheese Frosting
- In a blender or food processor, purée the blackberries.
- Using a strainer, separate the blackberry purée and seeds. Throw out the seeds, then set purée aside.
- In a stand mixer, mix butter and PHILADELPHIA Cream Cheese until well combined.
- With mixer on low, add powdered sugar 1/2 cup at a time and adding the vanilla after half of the powdered sugar has been added.
- Add blackberry purée and mix until well combined. (The frosting will go from a white color to a light purple color.)
- Assembly
- Place the first cake round on a cake stand, serving plate or cardboard cake round.
- Spread a thin layer of Blackberry Cream Cheese Frosting over the top of the first cake round. (I use an angled icing spatula, but a silicone spatula or spreading knife will work as well.)
- Repeat process with second and third cake rounds until all three cake rounds are stacked and frosted. (Note: The top layer should be a moderate layer of icing where the bottom layers should be thin.)
- With the remaining frosting, spread frosting around the outside of the cake using a cake scraper, spreading knife or silicone spatula. To achieve the "naked cake" look, scrape icing from the cake layers until visible through the frosting. The goal of a naked cake is to allow parts of the cake to show with no exact pattern. All frosting may not be used, depending on how thick you want to layers to be. Any excess frosting can be refrigerated for up to 7 days.
- Cut half of the strawberries into halves. Place halved strawberries, whole strawberries, blueberries, red raspberries and blackberries on top of the cake and around the base of the cake. (There is no exact pattern to placing the berries on or around the cake so place them however you would like.)
- Let cake sit in refrigerator for 45 to 60 min. for frosting to firm.
- Serve and enjoy!
Nutrition Facts : Calories 610, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
BOOZY BERRY UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
VERY BERRY CAKE
Make and share this Very Berry Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and sugar at maximum speed for 5 minutes.
- Using a whisk, gently stir in yogurt and vanilla.
- Sift flour over mixture litle by little, whisking to avoid lumps.
- Delicately fold in berries.
- Pour into a 9-inch greased floured springform pan.
- Sprinkle almonds over the top.
- Bake at 350F until top is evenly golden brown, about 75 minutes. Chill, in refrigerator. Remove and serve.
Nutrition Facts : Calories 187.6, Fat 5.9, SaturatedFat 2.3, Cholesterol 94.3, Sodium 63.2, Carbohydrate 25.8, Fiber 2.3, Sugar 11.7, Protein 7.5
VERY BERRY LEMON CAKE
Make and share this Very Berry Lemon Cake recipe from Food.com.
Provided by Potluck
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Drain berries,reserve 1 c syrup for sauce.
- Combine cake mix,yogurt,and eggs.
- Blend for 1 minute at low.
- Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
- Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
- Cool on rack 15 minutes,before removing from pan.
- Cool completely.Sprinkle with powder sugar.
- Serve with sauce and whipped cream if desired.
- Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
- Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
- Bring to a boil over medium heat.Stir until thickened and clear -- .
Nutrition Facts : Calories 254.4, Fat 7.4, SaturatedFat 1.7, Cholesterol 74, Sodium 317.1, Carbohydrate 42.6, Fiber 1, Sugar 27, Protein 4.9
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- Preheat oven to 375° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper.
- Prepare the topping: Whisk together the flour, sugar, cinnamon and salt. Cu in the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside. In a large bowl or the bowl of a stand mixer, beat the butter, sugar and lemon zest together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredients just until combined. Add 1/2 of the milk. Add another 1/3 of the dry ingredients, followed by the remainder of the milk. Add the remaining dry ingredients and mix until combined. Using a spatula, carefully fold the berries in to the batter.
- Spoon batter into prepared pan and smooth a bit so that it is relatively flat. If using nuts, scatter them on top, then sprinkle the prepared topping evenly over-top.
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