Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - St. Louis Ooey Gooey Berry Butter Cake
Famous Authors (View All Authors)
Fruit - St. Louis Ooey Gooey Berry Butter Cake Post by :sphynxx Category :Learning Kitchen Author :Unknown Date :February 2012 Read :934

Click below to download : Fruit - St. Louis Ooey Gooey Berry Butter Cake (Format : PDF)

Fruit - St. Louis Ooey Gooey Berry Butter Cake

5 Tbsp. melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 ounces softened cream cheese
1 1/2 cup powdered sugar
1 cup blackberries
1/2 cup blueberries


In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder and soda, then beat into butter mixture until smooth. Spread evenly in a buttered and floured 9-inch cake pan with a removable rim.

Bake in a 350 deg. oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes.

Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, 25 to 30 minutes.

Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day.

Notes: Other berries can be substituted.
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Mixed Berry -  Sweet Corn Bread With Mixed Berries And Berry Coulis Fruit - Mixed Berry - Sweet Corn Bread With Mixed Berries And Berry Coulis

Fruit - Mixed Berry -  Sweet Corn Bread With Mixed Berries And Berry Coulis
Sauce: 1/2 cup fresh or thawed frozen raspberries 1/2 cup fresh or thawed frozen blueberries 1/2 cup fresh or thawed frozen blackberries 2 tablespoons water 2 1/2 teaspoons granulated sugar Topping: 1 cup fresh raspberries 1 cup fresh blueberries 1 cup fresh blackberries 2 tablespoons dark brown sugar 1/4 teaspoon orange-flavored water (optional) 1/8 teaspoon grated orange rind Corn Bread: 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup 2% low-fat milk 2 tablespoons butter, melted 1 tablespoon vegetable oil 1 large egg cooking spray 1/2 cup frozen fat-free
PREVIOUS BOOKS

Fruit - Rote Grutze (red Grits) Fruit - Rote Grutze (red Grits)

Fruit - Rote Grutze (red Grits)
2 lbs. assorted berries (black, raspberry, strawberry, red currants) or 2 lbs. cherries (sour) Sugar to taste (about 1/2 cup ) Starch or vanilla pudding Place berries in heavy pot, brake up a little (potato masher), add some water (to fresh ones), add sugar and bring to boil. Thicken with starch or pudding; texture should be pudding like, not too thick. Pour in bowl and serve either hot or really cold with cold milk or warm vanilla sauce. Note: Can use frozen berries.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT