![]() Add egg, vanilla and lemon extract/oil and beat until thoroughly combined. To make the cake, cream butter and sugar until light and fluffy. Don’t chill the topping till it’s hard, just get a little chill on it for a few minutes. Mix crumb topping ingredients together until thoroughly combined, and pop the mixture into the fridge while you make the cake batter. Preheat oven to 350 grease and flour a 9″ square cake pan. No, I’m not an affiliate, just love their stuff! □ I like to use pure citrus essential oils in my baking and cooking instead of extracts.Don’t even THINK of using anything but buttah in the crumb topping!!! as a substitute for “shortening” in cakes and cookies. □□♀️ Gotta say, those new Country Crock Plant Butter Sticks work really well, esp. Are you wondering “what the heck is ‘Plant Butter’?” You know how “pleather” suddenly became “vegan leather”? Well, some of those new trans-fat free margarines are billing themselves as “plant butter”.Think burnt edges before the center bakes… ![]() If you put it in the oven with frozen-solid berries, it will mess with how the cake bakes. Let the unbaked, assembled cake rest on the counter for 15 minutes to let the berries thaw before you bake the cake. Work quickly and gently or you’ll end up with purple batter. Don’t take the berries out of the freezer until the minute you are ready to fold them into the cake batter. ![]() You can make this cake with frozen berries, with a few changes to the instructions. ![]()
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