BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
DUTCH OVEN BLUEBERRY COBBLER WITH CAKE MIX
Dutch oven blueberry cobbler only uses 3 ingredients and is so flavorful and delicious! Get the instructions for baking with coals or in the oven.
Provided by Alli
Categories Dessert
Time 30m
Number Of Ingredients 3
Steps:
- Spread blueberry pie filling evenly over the bottom of the dutch oven.
- Sprinkle the dry cake mix evenly over the top.
- Pour Sprite evenly over the top.
- Place lid on the dutch oven and place about 15 coals on top and 5-8 underneath.
- Bake for 20-30 minutes, until the top is brown and bubbly.
Nutrition Facts : Calories 396 kcal, Carbohydrate 92 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 484 mg, Fiber 3 g, Sugar 62 g, ServingSize 1 serving
DUTCH BLACKBERRY CAKE
Went out to the garden this morning and picked more blackberries and made this. Mighty good!
Provided by Nancy Allen
Categories Fruit Desserts
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375. line a 9 or 10'inch cake pan with parchment paper. Set a side. Separate two eggs in two bowls.
- 2. With the yolks add milk, butter, and salt. Mix and add flour, sifted baking powder and beat quickly with a wire whisk.
- 3. In the egg white bowl beat them well with hand mixer until stiff white peaks form. Fold them into the egg yolk mixture and blend well. Pour into parchment lined cake pan and place the berries all around the top of batter. OPTION-you can sprinkle 1/2c. granulated sugar over the top of cake before baking if you like it sweeter. The 2c. of fruit makes it sweet and so does the glaze on top. It's your preference.
- 4. Bake at 375 for 35 minutes or until cake sets in the center and is golden brown. Blackberry Glaze-Mix all ingredients well and drizzle over warm cake that has been removed from the cake pan. *Other fresh fruits can be used or mix it up and use several kinds.
VANILLA BLACKBERRY CAKE
This is a great one to take to those family reunions and pot lucks... so colorful and so delicious.
Provided by Cindy Ferguson
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
- 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
- 3. Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
- 4. Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
- 5. Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
- 6. Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
- 7. Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.
BLACKBERRY CHOCOLATE CAKE
This blackberry chocolate cake is the perfect balance of sweet, rich, and tart. This moist chocolate cake is covered in blackberry buttercream which homemade blackberry jam spread between each layer.
Provided by Jenna Barnard
Time 2h40m
Number Of Ingredients 20
Steps:
- Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
- Cook until the berries start to break down. You can help them along by mashing them with your mixing spoon.
- Continue to cook and stir until the mixture begins to thicken and the berries are completely broken down. The whole process takes about 20 minutes.
- Remove from heat and let it cool for about 10 minutes.
- Press the mixture through a fine mesh sieve. You really have to work it through because there's a lot of seeds and pulp to separate out.
- Place your strained blackberries into the fridge and start on the chocolate cake.
- Preheat the oven to 325F and prep 3 round 8 inch baking pans. Spray them with some nonstick spray, coat them in the Rodelle Organic Baking Cocoa, and line the bottoms with parchment paper.
- In a large bowl (use your stand mixer bowl if using), mix together all of the dry ingredients including the sugar.
- In a separate bowl, mix together the wet ingredients (buttermilk, oil, vanilla, and eggs) minus the hot water.
- With the mixer on medium-low speed, pour the wet ingredients into the dry ingredients in a slow and steady stream.
- Once it's almost combined, slowly mix in the hot water. The batter will be very thin.
- If using cake strips, which I highly recommend for an even bake, dampen and wrap them around the prepared pans.
- Evenly distribute the batter between the three pans and bake for 25-30 minutes or until a toothpick in the center comes out clean.
- Let the cakes cool in their pans for 20-30 minutes or until the pans and cakes are completely cooled.
- Turn out the cakes and wrap individually in plastic wrap. Because the cake is so soft and tender, you'll need to refrigerate the layers for about an hour to firm up a bit. This makes it easier to assemble the cake.
- Let your butter sit at room temperature for about 30 minutes before starting.
- Pour about an inch of water into a medium saucepan and bring it to a simmer. Don't let it come to a boil.
- If using an electric mixer, place the egg whites and sugar into the metal bowl of your mixer and place it over the simmering water.
- Whisk the egg whites and sugar until it reaches 160F. This should only take about 5 minutes but to test and make sure it's done, rub a bit of the mixture between your fingers and if you can't feel any sugar granules...it's ready.
- Place the bowl back on the mixer and whisk on high speed for about 10 minutes or until you reach stiff peaks.
- You want the bowl to be somewhat cool before adding the butter. Once ready, drop the mixer to low and mix in 1 tablespoon at a time. Make sure it is mixed in before adding the next.
- Lastly, mix in the 3 tablespoons of blackberry jam. By this time, you should have a silky buttercream. If you're having trouble with the consistency, I wrote instructions in the post above as to how to fix the issue.
- Take the cakes out of the fridge and unwrap. Level them off if needed.
- Spread an even layer of the buttercream on top of the first layer. Spread 1 tablespoon of the blackberry jam on top of the buttercream then place your second layer of cake. Repeat.
- Once you've placed the final layer, pop the cake in the fridge for about 10 minutes so the center can set.
- Cover the entire outside in the blackberry buttercream and even out the sides with a cake scraper.
- Dot tiny bits of the blackberry jam all throughout the cake and run the cake scraper along the edge. If you added too much, spread on a bit more buttercream then scrape again to get the berry swirl effect you see here.
- Place the cake back in the fridge and prepare the ganache.
- Add the chopped chocolate to a bowl. Heat the heavy cream in a separate bowl in the microwave for about 1 minute.
- Pour the cream over the chocolate and let it sit for a minute. Then mix until smooth.
- Gently spread it over the top of the cake and let it drip down the sides.
- Top with some extra blackberries and place in the fridge for 15 minutes to set. Enjoy!
BLACKBERRY CHOCOLATE CAKE
This blackberry chocolate cake is the most amazingly moist and rich, layered chocolate cake filled with a simple whipped vanilla buttercream and fresh blackberry curd. Three gorgeous layers of extreme chocolatey flavour and tangy blackberry.
Provided by Marie Roffey
Categories Afternoon Tea Birthday Dessert Snack Sweets
Time 1h15m
Number Of Ingredients 20
Steps:
- Make the blackberry curd and chill until required.
Nutrition Facts : ServingSize 182 g, Calories 588 kcal
BLACKBERRY CAKE
Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.
Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.
More about "dutch blackberry cake recipes"
PEACH-BLACKBERRY CAMP CAKE RECIPE - BON APPéTIT
From bonappetit.com
3.9/5 (52)Estimated Reading Time 2 minsServings 8
- Whisk flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; transfer to a large resealable plastic bag for storage and transport.
- If camping, build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Alternatively, if baking at home, preheat oven to 375°.
- Toss peaches, bourbon, salt, 2 Tbsp. demerara sugar, and 2 Tbsp. water on a 20x12" sheet of heavy-duty foil, then fold edges up and over to create a packet; pinch edges closed. Cook on a grate over coals, adding a splash or two of water halfway through if needed, until soft, 20–30 minutes. Let peaches cool slightly; coarsely chop.
BLACKBERRY RED WINE CHOCOLATE CAKE - LOVE AND OLIVE OIL
From loveandoliveoil.com
Estimated Reading Time 5 minsTotal Time 3 hrs
10 BEST BLACKBERRY CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
NO-BAKE BLACKBERRY CHEESECAKE - DUTCH FARMS
From dutchfarms.com
EASY DUTCH OVEN COBBLER - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (4)Total Time 25 minsCategory DessertCalories 282 per serving
- Preheat 45 charcoal briquettes until white and glowing. Lightly grease the bottom of a cast iron camp dutch oven with cooking spray (see Notes).
- In a medium bowl combine the cake mix and lemon lime soda. You want a batter that is thick, but moist (it does not have to be precise, I've had varying consistencies from stiffer batters to thinner cake-like batters).
- Place fruit in the cast iron dutch oven and spoon batter over top. Top with bits of butter. Sprinkle with the sugar, if using. Cover the dutch oven with its lid.
- Place 15 hot charcoal briquettes together and set dutch oven over them. Using tongs, place the remaining 30 briquettes on the dutch oven lid. (This exact number and placement is required to achieve 350 degrees inside the dutch oven.) After about 10 minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven counter clockwise to promote even cooking. Check after 20 minutes, cobbler is done with the topping is golden brown and the fruit juices are bubbling.
EASY BLACKBERRY DUTCH OVEN CAMP COBBLER - REALTREE CAMO
From realtree.com
BYRON'S DUTCH OVEN RECIPES - WORDPRESS.COM
From onemanwenttomow.files.wordpress.com
PENNSYLVANIA DUTCH FUNNY CAKE RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
DUMP CAKE RECIPE DUTCH OVEN - COOKEATSHARE
From cookeatshare.com
EVERYDAY DUTCH OVEN: VERY BERRY BLACKBERRY DUMP CAKE ...
From pinterest.ca
DUTCH BLACKBERRY CAKE | RECIPE | BLACKBERRY CAKE ...
From pinterest.com
DUTCH OVEN BLACKBERRY DUMP CAKE CAMPFIRE CAKE - …
From youtube.com
RECIPE: CAMPFIRE DUTCH OVEN APPLE DUMP CAKE - EASY RECIPES
From recipegoulash.com
VERY BERRY BLACKBERRY DUMP CAKE | DUTCH OVEN COOKING ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love