Mike's Boysenberry Summer Cake #1 Recipe

Looking for an easy Mike's Boysenberry Summer Cake #1 recipe? Learn how to make Mike's Boysenberry Summer Cake #1 using healthy ingredients.


Submitted by meanderson99

Makes 10 servings



I recently picked up some barley flour and fell in love with it. We tend to associate whole grain flours with heartiness and heaviness, but this is neither ? it?s silky and delicate, like the best cake flour you?ve ever bought, and it has a subtle creamy, nuttiness to it that goes fantastically with berries. This cake works like a dream with 100% all-purpose flour but if you?ve got barley flour around, swapping it in for half the volume is beyond delicious, adding a real depth to a deceptively simple cake. I am ever-so-slightly on the fence about the sweetness of this cake. I like it, but I wouldn?t hate the batter itself with 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). If that?s your inclination, go ahead and dial it back as well. Leave the sugar on top. It contributes to the berries turning into jam. Read more: http://caloriecount.about.com/mikes-strawberry-summer-cake-recipe-r669346#ixzz1QE3pQ693

Recipe Ingredients for Mike's Boysenberry Summer Cake #1

6 tbsp Sweet Cream Unsalted Butter
3/4 cup Gold Medal Whole Wheat Flour
75 grams Barley Flour
1 1/2 tsp Calumet Baking Powder
25 grams Sugars, Granulated
1 large Egg, Whole
3/4 cup Milk, Nonfat, Fluid, Protein Fortified
1 tsp Vanilla Extract
14 oz boysenberries, individually flash frozen

Recipe Directions for Mike's Boysenberry Summer Cake #1

  1. Preheat oven to 350F. Butter a 11 3/4" x 7 3/8" x 1 3/4" pyrex casserole.

  2. Whisk flours and baking powder together in a small bowl. In a larger bowl, beat butter and 1/2 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

  3. Pour into prepared casserole. Arrange boysenberries on top of batter. Sprinkle remaining 2 tablespoons sugar over berries.

  4. Bake cake for 10 minutes then reduce oven temperature to 325F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream

  5. Read more: http://caloriecount.about.com/strawberry-summer-cake-recipe-r665872#ixzz1QE8xABgS

Categories

Berries, Dessert, American, Bake

Nutrition Facts
Serving Size 91.7g
Amount Per Serving
Calories
162
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
91mg
4%
Potassium
129mg
4%
Total Carbohydrates
20.5g
7%
Dietary Fiber
4.3g
17%
Sugars
5.3g
Protein
3.8g
Vitamin A 7% Vitamin C 2%
Calcium 6% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • High in dietary fiber
  •   Bad points
  • High in saturated fat
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement