Food For Thought — December 30, 2013 at 12:00 pm

Bountiful Berry Cake

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berry cake

As previously mentioned, we had the opportunity to spend a lovely evening with Cascadian Farm and chef Candice Kumai in New York City. Candice partnered up with the amazing organic food company to create some delicious and healthy recipes. Enjoy this fabulous recipe for Berry Cake, created by Candice, using Cascadian Farm products!

Makes 16 servings

Cascadian Farm Granola Crumble Topping Ingredients:
1 cup Cascadian Farm organic oats & honey granola
1 tbs. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 egg whites
1 tbs. butter, cut into small cubes
1 tbs. lemon zest

Cake Ingredients:
1 cup Cascadian Farm frozen organic blueberries (toss w/ 2 tbs. flour to prevent juice from bleeding)
1 cup Cascadian Farm frozen organic raspberries
4 tbs. all-purpose flour
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. aluminum-free baking powder
1/4 tsp. sea salt
3 eggs
2/3 cups sugar
1 cup ripe mashed banana
3 tbs. butter, melted
3/4 cup low-fat buttermilk
zest and juice of one whole lemon (reserve 1 tbs. zest)

To make the topping:
In a small bowl, combine all the ingredients for the topping. Make sure to incorporate the butter cubes evenly into the crumble. Set aside.

To make the cake:

-Preheat the oven to 325F. Lightly grease an 8-inch x 8-inch baking pan and line it with parchment paper.

-In a separate small bowl, toss together the thawed frozen blueberries and raspberries, and 4 tbs. all-purpose flour. Set aside.

-In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder and sea salt.

-In a large bowl, whisk the eggs and sugar together until well blended and creamy.

-In a separate bowl, blend the mashed banana with the melted butter. Whisk until light and fluffy, making sure that there are no banana chunks remaining. Mix into the egg and sugar mixture, and then add the vanilla, buttermilk, and lemon zest and juice. Gradually add the flour mixture to the wet ingredients, stirring to incorporate after each addition.

-Gently fold in the blueberries and raspberries. Fill the pan with the cake batter.

-Bake for 35-45 minutes. Remove the cake from the oven and add the crumble with the remaining 1 tbs. lemon zest, spreading the topping evenly over the cake. Cook for another 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

-Remove from the oven and let the cake cool slightly in the pan, then remove it from the pan and finish cooling on a rack.

Baking tip: For ease of mashing, microwave the banana and butter mixture together for 10-15 seconds.

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