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
½ c butter softened
½ c sugar
¼ c brown sugar
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
(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
1-½ cups crushed corn flakes
5 cups sliced peeled Mutsu apples
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.