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Snacking Cake Made with Prevedelli Farms Blackberries This is from our customer in Saratoga, Her name is Mary. She has added some notes below This is a recipe that I first made last year, and I wanted to send it to you then, but I never got around to it. Today I came home from Saratoga market with some of your berries, and I immediately set out to make this delicious and easy cake. I didn't have any buttermilk in the house, so I made some by adding lemon juice to milk. I may have added too many berries because it was not quite cakey enough and had a tendency to fall apart. I hate to admit it, but I ate almost half of the cake for my lunch. !!!!!! Pictures are from Mary attempt at making this cake. The recipe comes from the following blog http://www.amateurgourmet.com/2012/07/blackberry-buttermilk-snacking-cake.html 
Ingredients
½ c butter softened ½ c sugar ¼ c brown sugar 3 eggs 1 tsp vanilla 1 ½ c flour ½ tsp salt 1 tsp cinnamon ¼ tsp baking powder 4 ½ c mixed berries, such as Raspberries or Blackberries or Apples such as Mutsu or Gravenstein or Jonagold or Pink Pearl Powder Sugar Preparation
(Apples bake between two crusts in jellyroll pan. Top is glazed)
2 ½ cups sifted flour ½ tsp salt 1 cup shortening 2 eggs, separated Milk 1-½ cups crushed corn flakes 5 cups sliced peeled Mutsu apples 1-cup sugar 1 ½ tsp ground cinnamon 1-¼ cups sifted confectioner’s sugar 3 TB water ½ tsp Vanilla Combine flour and salt in bowl. Cut in shortening. In measuring cup, beat egg yolks with enough milk to make 2/3 cup. Add to flour mixture, toss lightly. Divide dough almost in half. Roll larger portion to fit a 15 ½ x 10 ½ x 1 jellyroll pan. Sprinkle with corn flakes. Spread apples over flakes Combine white sugar and cinnamon; sprinkle over apples Roll out remaining dough. Place on top: seal edges. Beat egg whites until foamy, spread on crust. Bake in moderate over 350 degrees 1 hour. Meanwhile, make glaze by combining confectioners sugar, water and vanilla When dessert is done, remove from oven and cool slightly then spread with glaze. To serve, cut into squares.
3 cups all-purpose flour
1 1/4 cups butter flavored shortening 1 tsp salt 4 Tbsp cold water 1 egg 1 tsp vinegar 8-10 large Prevedelli apples--half Jona-gold & half Mutsu apples combined peeled and sliced 3/4 cups white sugar 1/3 cup all purpose flour 1 tsp cinnamon 3/4 cups brown sugar Preheat oven to 450 degrees. To make crust, mix flour, shortening, and salt together. Mix water, egg, and vinegar together; add to dry ingredients. Gather into a ball, wrap in plastic and chill for one hour. Mix together sugar, cinnamon and 1/3-cup flour. Combine apples with sugar mixture in bowl, (a bowl that fits over pie crust pan). Make sure that apples fill the bowl to allow for heaping pie. Roll out half of dough and place in piecrust pan. Take crust/pie pan and place upside down over bowl making sure that crust mixture is next to apple mixture. Taking bowl of apples with crust turn right side over. Take upside down bowl off leaving a mound of apples in the piecrust pan. Sprinkle additional sugar mixture over top. Roll out remaining dough for top mixture and place over mound of apples. Brush with milk and sprinkle with white sugar over top. Crimp edges Bake at 450 degrees for 15 minutes then turn down to 350 degrees and bake additional 60-70 minutes. By Samuel Lathrop Prevedelli Farms |
