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Admin | comments Buttermilk Mango-Berry Crumb Cake Buttermilk Mango-Berry Crumb Cake This recipe is a delightful change from the normal sugary, super sweet cakes, cookies. Ingredients of Buttermilk Mango-Berry Crumb Cake Crumb Topping: 1/2 cup flour 1/2 cup brown sugar 1/4 cup butter, softened 1/2 teaspoon ground cinnamon Cake: 1/2 cup butter, softened 1 cup white sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground nutmeg (optional) 1 cup buttermilk 1 mango - peeled, seeded and diced 1 cup raspberries Preparation of Buttermilk Mango-Berry Crumb Cake Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack. Category: Buttermilk Mango-Berry Crumb Cake
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ponedjeljak, 16. listopada 2017. Muffini sa jabukama Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Objavio/la Petra Kranjica u 16:16 Oznake: javorov sirup jabuke, kefir, kokosov maslac, muffini, orasi, pirovo brašno Pretplati se na: Objavi komentare (Atom)