Berry Crisp Cake Recipe Recipe

Name: Berry Crisp Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 1/2 cup (about 3 1/2 ounces) packed light brown sugar; 1/3 cup (about 1 2/3 ounces) all-purpose flour; 6 tablespoons unsalted butter, chilled and cut into small pieces; 2/3 cup rolled oats; 1/2 cup sliced toasted almonds; 1/8 teaspoon salt; Baking spray; 2 1/2 cups (about 12 1/2 ounces) all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3/4 cup sweet white wine, such as riesling or moscato; 1/2 cup mascarpone cheese; 2 teaspoons pure vanilla extract; 1 3/4 cups (about 12 1/4 ounces) granulated sugar; 2 sticks (8 ounces) unsalted butter, at room temperature; 2 teaspoons finely grated lemon zest; 3 large eggs, at room temperature; :; 20 ounces fresh mixed berries, such as blackberries and raspberries; 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1/8 teaspoon salt

Servings: persons

:
1/2 cup (about 3 1/2 ounces) packed light brown sugar
1/3 cup (about 1 2/3 ounces) all-purpose flour
6 tablespoons unsalted butter, chilled and cut into small pieces
2/3 cup rolled oats
1/2 cup sliced toasted almonds
1/8 teaspoon salt
Baking spray
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup sweet white wine, such as riesling or moscato
1/2 cup mascarpone cheese
2 teaspoons pure vanilla extract
1 3/4 cups (about 12 1/4 ounces) granulated sugar
2 sticks (8 ounces) unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
3 large eggs, at room temperature
:
20 ounces fresh mixed berries, such as blackberries and raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt

1
In medium bowl, combine brown sugar and flour. Add butter, and with fingertips, rub together and toss until mixture resembles coarse meal. Stir in oats, almonds, and salt. Refrigerate until needed.
2
Adjust oven rack to middle position and preheat oven to 350u00b0F. Coat 13- by 9-inch baking pan with baking spray.
3
In medium bowl, whisk together flour, baking powder, baking soda, and salt. In small bowl, whisk together wine, mascarpone, and vanilla until blended.
4
Beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with wine mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Scrape batter into prepared pan.
5
In large bowl, toss together berries, sugar, lemon juice and salt. Distribute berry mixture in even layer on top of cake batter. Sprinkle berries with reserved crisp topping.
6
Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool to room temperature, about 1 hour.

1674

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: :, 1/2 cup (about 3 1/2 ounces) packed light brown sugar, 1/3 cup (about 1 2/3 ounces) all-purpose flour, 6 tablespoons unsalted butter, chilled and cut into small pieces, and more.

Yes, Berry Crisp Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Crisp Cake Recipe

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