Raspberry Crumb Cake

I made this for H's birthday last year and I think it turned out quite well! I didn't have any mace so I just left that out. The only thing I need to work on is making the crumb topping but it's the taste that matters after all right? lol. H gave it her thumbs up as well ^_^



Raspberry Crumb Cake
from allrecipes

INGREDIENTS

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice

CRUST:
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup cold butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla extract

TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or margarine
1/4 cup sliced almonds

DIRECTIONS

1. In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool.

2. Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350 degrees F for 50-55 minutes or until lightly browned.

Blackberry Cream Cheese Buns

I finally got around to trying a new recipe! In an effort to find anything and everything that I need or want to do in place of working on final papers and projects (which I should have been doing :X) I decided to use my block of cream cheese in the fridge as well as an open jar of blackberry jelly that I had barely touched. I saw this recipe on Bake or Break and was sold. The description made them sound divine and I can't say I wasn't mentally salivating at the idea of delicious cream cheese buns for breakfast! The original recipe called for raspberry preserves, but I went with what I had and they turned out nicely :) They're so light and addictive..I had to stop myself from eating too many (read: I ate 2.5 of them >_<). I did learn one thing though..I absolutely suck at swirling dough. I think next time I'll just stir the batter and the preserves together in the muffin pan lol. I think these would definitely do well with any other berry preserve or anything else that pairs well with cream cheese :) And be careful not to overbake these..I did with my first pan ::weeps:: and they're still tasty, but the edges are quite stiff >_<



Blackberry Cream Cheese Buns
adapted from Bake or Break

Ingredients

1 cup + 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
1/4 to 1/3 cup blackberry jelly

Directions

1. Preheat oven to 350°. Grease and flour a large a regular muffin pan.

2. Combine 1 cup flour, baking soda, baking powder, and salt.

3. Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.

4. Spoon batter into muffin cups. Top with 2 small dollops of preserves and swirl into the batter using a small knife.

5. Bake for 17-20 minutes, or until a pick inserted into the center comes out clean. Do not overbake.

Sugarless Lemon Yogurt Cake

Since I have a whole bunch of recipes I've made last year, I thought I'd start posting them on a weekly basis. Especially since I don't have a lot of time to bake new things currently.. So hopefully I'll be able to keep this up and get all caught up on posting :D

My dad's diabetic so when I'm at home, I try to experiment with sugarless recipes. He's always jealous when I make regular baked goods so I have to put in some effort :X I'm not a fan of baking with splenda because I think it has an aftertaste that I just do not enjoy. This cake still had that aftertaste, but it was nice and moist from the yogurt and the applesauce. I made this cake a loong time ago, so I don't remember exactly how long I baked it for, since I baked it in a loaf pan and not as cupcakes, so I'll just post the original recipe here ^_^; I also replaced the cranberries with fresh blueberries when I made this.





Redsie's Lemon Yogurt Cupcakes (Light Version)
from recipezaar

Ingredients

1 1/4 cups flour, plus
1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Splenda sugar substitute
1/4 cup butter (or 25% reduced-fat butter, melted and cooled)
1/4 cup unsweetened applesauce
1/4 cup egg substitute (or 1 egg)
1/2 cup nonfat yogurt, plain
2 teaspoons lemon zest, grated
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
1 cup cranberries

Directions

1. Preheat oven to 350F and use muffin pan, lined with paper liners.

2. In a small bowl, mix together flour, baking powder and salt.

3. In a large bowl, whisk together sugar, butter, applesauce and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth. Fold in cranberries.

4. Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

5. Top cooled cupcakes with your favorite icing.