Entenmanns Blueberry Crumb Cake In the century since William Entenmann opened his first bakery in Brooklyn, the Entenmanns Bakery brand has burgeoned to the point that its the top selling sweet baked goods brand at supermarkets nationwide. For the first time translating some of that best-selling-baked-goods mojo into a recipe book for use at home, Entemanns has come out with Entenmanns Big Book of Baking, from Parragon Books. We wish there were more real Entenmanns recipes in the book. Many are designed as shortcut recipes using Entenmanns already-baked products, dolled up new ways. BUT, we did like the fact that there was a whole chapter on crumb cakes. This Blueberry Crumb Cakewith a little tweakingis one of the better ones.
<http://localhost:5918/getImage?rid=612149&entity=4> *Cake Batter Ingredients* 2 cups all-purpose flour 1 cup sugar 2 tsp baking powder ¾ tsp baking soda 1 tsp salt 1 tsp cinnamon (Note: recipe calls for 1 ½ but we felt that was too muchespecially if you are using a potent Southeast Asian cinnamon) ½ tsp fresh-grated nutmeg (Note: recipe calls for 1 tsp. we felt that was again, too much if you are using fresh) 1 ½ sticks unsalted butter 2 large eggs, lightly beaten 1 cup sour cream ¼ cup milk 1 tsp vanilla extract 1 tsp lemon extract 3 cups fresh blueberries *Crumb Topping Ingredients* 2 Tbsp sugar 2 Tbsp unsalted butter 1 cup all-purpose flour Note: These amounts are an adaptation: we tripled the crumb recipe to put more crumbs on the cake * Instructions* 1.Preheat oven to 375 degrees 2.Butter, or spray with cooking spray, a 13 x 9 x 2 baking pan and line with parchment paper. (Note: this will allow you to lift the cake from the pan after baking for very-easy slicing and clean-up) 3.Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 4.Using two knives, or lightly with your fingertips, cut butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. Set aside. 5.In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined. 6.Fold blueberries and lemon extract into the batter. Pour batter into the pan, smoothing to reach corners. 7.Make crumb topping: blend butter with flour until crumbly. Add sugar. Spoon over the batter mix. 8.Bake until the cake is golden; 40 minutes. Cool cake for 20 minutes before serving. Source: lostrecipesfound.com <http://lostrecipesfound.com/recipe/entenmanns-blueberry-crumb-cake/> -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
