- For the “White” Sugar Cookie Streusel
- ¾ cup (90 to 94 grams) unbleached all-purpose flour
- 6 tablespoons (75 to 80 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter, cut into bits
- For the “Red & Blue” Berry Cake
- 1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
- 1½ teaspoons (7 grams) baking powder
- ¾ teaspoon (3.6 grams) kosher salt
- 10 tablespoons (about 141 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons grated lemon zest, 1 medium lemon
- 2 teaspoons (10 ml) pure vanilla extract
- 2 large eggs (mine weighted 100 grams w/o shells), room temperature
- 2½ cups (12.5 ounces/about 388 grams) fresh blueberries, rinsed & dried
- 1½ cups (7.5 ounces/180 grams) fresh raspberries that have been washed, dried & frozen or frozen raspberries
- Shortening or favorite cooking oil, for greasing cake pan
- For the Sugar Topping
- 1½ to 2 teaspoons granulated sugar
- Special Equipment
- One 9-inch round nonstick springform pan
- Cake Lifter, helpful but not necessary
Preparation
- Prepare the “White” Sugar Cookie Streusel: In a large bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until mixture resembles a coarse meal. Set aside.
- Arrange oven rack in lower third of oven and preheat oven to 350º F. Grease 9-inch round nonstick springform pan with shortening and dust with flour, tapping out the excess. Set aside.
- Prepare the “Red & Blue” Berry Cake: In a medium bowl, whisk together flour, baking powder and salt until well combined. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add lemon zest and vanilla; beat until combined.
- Add the eggs, one at a time, blending well after each addition on medium speed and scraping sides and bottom of bowl as necessary. (Mixture may look slightly separated. Don’t worry. It will pull together with the addition of flour.) Add flour gradually while mixing at low speed until mixture is just blended. Do not overmix. (Batter will be thick and very heavy.) Using rubber spatula, carefully fold in berries until distributed evenly.
- Using rubber spatula, scrape batter into prepared pan. With spatula, spread batter evenly to pan edges and smooth the top. Use hand to clump portions of streusel by squeezing and use fingers to sprinkle small clumps of streusel evenly over top of batter. Repeat process with remaining streusel.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 55 to 60 minutes. Remove cake from oven and place on wire cooling rack. Immediately, sprinkle sugar over the top of cake and run thin metal icing spatula around edge of pan to loosen cake from sides of pan. This will prevent the berries from sticking to the sides of pan and will make removing easier. Cool for 15 minutes.
- Unmold cake by removing sides of pan. Cool until just warm or to room temperature, about 1 hour. Slice into wedges and serve.
Notes
Tips:
Wash, dry and freeze raspberries the night before. Freezing the raspberries is crucial to this recipe. Otherwise, the fragile berries will not hold up to the very thick and heavy cake batter.
If you prefer using unsalted butter in the streusel topping, use the same amount of unsalted butter but add a few pinches of salt or omit it.
How to Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water—not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe.
How to Measure Flour for This Recipe: When measuring flour for this recipe, be sure to use the “dip and sweep method” if measuring by volume with measuring cups. This way, you will get closer to the 195 grams we call for in our recipe. The original recipe by Cook’s Illustrated calls for 1½ cups at 7½ ounces or 212.5 grams total. This translates to 5 ounces per cup or about 142 grams by weight despite the fact that flour manufacturers state 120 grams per cup. When developing our recipe, I call for 195 grams to meet in the middle between flour makers at 180 grams, and Cook’s Illustrated at 212.5 grams, and our cake turns out fabulous each and every time. This tip is provided for home bakers who do not use a kitchen scale to measure ingredients by weight.
Sugar Cookie Streusel can be made up to 1 day in advance. Store covered in refrigerator until ready to use.
Leftover cake can be stored up to 2 days at room temperature when stored airtight—either in a cake dome or wrapped in plastic food wrap.
If serving buckle as dessert, serve slightly warm with a scoop of vanilla ice cream or whipped cream.
Source Recipes : -Here-,
