| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2/3 |
c |
All purpose flour |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter; (1 stick) |
| 3 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; room temperature ( |
|
|
; 1 stick) |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
c |
Fresh blueberries or frozen; thawed |
| 1 |
c |
Fresh raspberries or frozen; unsweetened, thawed |
INSTRUCTIONS
CINNAMON TOPPING
CAKE
For topping:
Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter
and cut in until mixture resembles coarse meal. Set aside.
For cake:
Preheat oven to 375F. Grease and flour 9x13-inch baking pan. Sift
flour, baking powder and salt into medium bowl. Using electric mixer,
cream butter in large bowl until light. Add sugar and beat until
light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients
alternately with sour cream, beginning and ending with dry
ingredients. Combine berries in small bowl. Pour half of batter into
prepared pan. Spoon berries over. Spread remaining batter over
berries. Sprinkle with topping. Bake until tester inserted in center
comes out clean, about 1 hour. Cut into squares.
Serves 12.
Bon Appetit April 1991
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