Tuesday, March 24, 2009

TWD - Blueberry Crumb Cake

Or in my case, Blackberry Crumb Cake! I searched two different supermarkets for fresh berries and could only find fresh strawberries. I found myself in the frozen food aisle contemplating blueberries and blackberries. I wanted to try something a little different (for me) so I went with the blackberries since I had never baked with them before. A wonderful choice if I do say so myself and I will definitely bake this one again when fresh blackberries, and blueberries, and raspberries, come into season around here!

The only other change I made to Dorie's recipe was using the zest of an entire lemon instead of half - another wise choice I think! I also used a round pan instead of square since I rarely have the proper pan for the chosen recipe!

Unfortunately, I had a few problems with this cake. From what I have read from other TWD bloggers, many had the same issues with their crumb cakes. After 55 minutes in the oven, I had a puddle of butter in the center of the cake. After 65 minutes in the oven, my cake was over browning and not cooked in the center. When all was said and done, I think I left my cake in the oven for close to 90 minutes! YIKES! I still couldn't get a clean knife out of the center so I just gave up and removed it from the oven and when it cooled, it seemed fine.

My official taste taster had to have a piece before it was properly photographed and he said it was fantastic. I took the rest to my co-workers and they ate it and (I think) mostly loved it. I heard no complaints about it being dry. I had a small portion from near the center of the cake and thought it was absolutely wonderful! I will be trying this one with an assortment of fruit. Dorie says you can use peaches and in my world peaches = mangoes, so expect to see that version come out of the kitchen! :) I also want to make these as minis from my cupcake pan.

Please see how the rest of the TWD group fared and visit Sihan of Befuddlement for this weeks recipe. Sihan has mango marshmallows posted on her site. Mmmmm ..... mango. :)

16 comments:

Kayte said...

Yep, we baked the same cake! Round pan, puddle in the middle, close to 90 minutes, all dark and dry...I have to give this one another go with different artillery to feel that I did it justice! I also added the whole lemon zest...what was I going to do with half a lemon zested? Well, that was my excuse anyway. Our cakes look very similar, so I am very happy to have had the opportunity to chat with someone who had the same issues as me. My guys loved mine, too...go figure. I thought it was dry and would have been a lot better less done. Thanks for stopping by as it gave me a chance to find your blog! You did a nice job...we learned a lot this week...and the blackberries sound heavenly!

Megan said...

Yes, mango..... Dang, that reminds me, I'm out! I buy the big container from costco - yummy!

Anyhoo, cake looks great, and peach/mango would be excellent!

hornedfroggy said...

Mine took longer to bake, too! I have blackberries in the freezer from last year's picking with Amy (of Sing for Your Supper) - I should use those next time!! :) Thanks for the idea!

Steph said...

I'm glad everyone enjoyed it!

vibi said...

Well, well, well... I'm happy it turned out great after all that trouble... and wait! LOL WOW! really? ...an hour and a half?!

Nevertheless... looks great, dark, but great! And blackeberry must have been a truly nice substitution!

P.s.: Don't use your precious maple sirup in something like this, it wouldn't work... I used maple SUGAR. But if you do need idea for maple sirup... get back at me, I'll be glad to inspire you! LOL

Tracey said...

Mine took a long time to bake too. I was worried that the middle was never going to finish. Yours looks wonderful!

Liliana said...

It seems that the baking time was an issue for this cake. I baked it into 4 small spring form pans for 60 minutes!

Your cake looks good to me and it must have tasted wonderful with the balckberries!

Cathy said...

It sounds like you had the same issues with this one that I had with last week's yogurt cake! I actually thought that this cake was really thick in an 8" pan -- I might make it in a 9" pan next time, which might reduce the baking time a little. I'm so glad that your tasters enjoyed this! It really is a great crumb cake. Yours looks beautiful!

pinkstripes said...

Mangoes sound like they would be wonderful in this cake. Too bad about the baking issues, but the end result was a success. It's all good.

Mary said...

Keep us posted if you make the mango version..I think mango-anything is fabulous. Is there a mango recipe in BFMYTY and can we bribe someone to chose it??!

Natashya said...

Good call on the whole lemon!
Blackberries sound good - as do the upcoming mango ones!

Rachel said...

This looks great! I didn't have any problems with the pool of butter...maybe because I did muffins? Love your blog title!

Pamela said...

I'm glad everyone enjoyed it. I defintiely think that this cake could work with lots of different fruit. Enjoy!

natalia said...

Ciao ! I love your cake and I had a round cake with puddle too !!

lartdejournalier said...

That looks fabulous!

And I must say you are a master of baked good food porn!

TeaLady said...

Yep, same here. Cooked longer. Dry. But the hubs liked it. So....

Dorie must have a super oven cause it took me ages to bake this and I used a 1/2 recipe in a small pan.

Yours looks good, tho.