BLACKBERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
- Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
- Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
- Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
- To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
CRêPES CAKE
Steps:
- To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
- Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
- To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
- To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
- To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.
BLACKBERRY DUMP CAKE
This blackberry dump cake is a crowd pleaser. Serve with ice cream or whipped topping.
Provided by JA Taylor
Categories Dump Cake From a Mix
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
- Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
- Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 398 calories, Carbohydrate 59.5 g, Cholesterol 40.7 mg, Fat 18.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 11 g, Sodium 237.2 mg
BLACKBERRY SKILLET CAKE
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
- In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
- Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 370 g, Fat 16 g, Fiber 3 g, Protein 5 g, SaturatedFat 10 g
More about "blackberry crepe cake recipes"
BLACKBERRY-CREAM CHEESE CREPES RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 188 per servingServings 8
- Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
- Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil. Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
- Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries. Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.
BLACKBERRY AND MASCARPONE CRêPE CAKE RECIPE - GAIL …
From foodandwine.com
4/5 (3)Total Time 6 hrs 30 minsAuthor Gail Simmons
- Whisk together flour, sugar, lemon zest, and salt in a large bowl. Process eggs, milk, and heavy cream in a blender until well combined, about 30 seconds. Add flour mixture to egg mixture; process until smooth and frothy, about 1 minute, stopping to scrape down sides of blender as needed. Transfer batter to a container with a tight-fitting lid; seal and chill at least 4 hours or up to overnight.
- Combine mascarpone, 1/4 cup heavy cream, 1/4 cup powdered sugar, and lemon zest in bowl of a stand mixer; gently whisk by hand until incorporated. Add remaining 1 pint heavy cream; fit mixer with whisk attachment. Beat mixture on medium-high speed, gradually adding remaining 1/4 cup powdered sugar, until stiff peaks form, 1 to 2 minutes.
- Remove crêpes from refrigerator. Place 1 crêpe on a cake platter or flat serving dish. Using a small offset spatula, gently spread a thin layer (about 3 tablespoons) of the plain mascarpone whipped cream over crêpe, leaving a 1/4-inch border. Top with 1 crêpe, and gently spread with a layer (about 3 tablespoons) of the blackberry mascarpone whipped cream. Repeat process with remaining 18 crêpes, alternating with layers of plain mascarpone whipped cream and blackberry mascarpone whipped cream, until you have used the final crêpe (Do not spread anything on top layer). Chill remaining plain mascarpone whipped cream until ready to use. Using kitchen shears, trim any excess crispy crêpe edges that may hang over. Cover cake with plastic wrap; chill at least 1 hour and up to 8 hours.
EPIC CHOCOLATE AND BLACKBERRY CREPE CAKE – CAU DE SUCRE
From caudesucre.com
BLACKBERRY CREPE CAKE - SWANKY RECIPES - SIMPLE TASTY …
From swankyrecipes.com
CREPES WITH BLACKBERRY FILLING RECIPE | EAT SMARTER USA
From eatsmarter.com
BLACKBERRY LEMON CREPES WITH BLACKBERRY SAUCE | DRISCOLL'S
From driscolls.com
4.9/5 (103)Cholesterol 0 mgServings 10
‘THE PIONEER GIRL’ REE DRUMMOND BLACKBERRY CREPE CAKE
From canton11restaurant.com
BLACKBERRY AND MASCARPONE CRêPE CAKE RECIPE | RECIPE | CREPE …
From pinterest.com
EPIC CHOCOLATE AND BLACKBERRY CREPE CAKE | RECIPE | CREPE CAKE, …
From pinterest.ca
OUR BEST BLACKBERRY RECIPES - FOOD & WINE
From foodandwine.com
BLACKBERRY CREPE CAKE | RECIPE IN 2022 | CREPE CAKE, NO COOK …
From pinterest.com
CORNMEAL CREPES WITH BLACKBERRIES AND ORANGE CREAM
From more.ctv.ca
‘THE PIONEER WOMAN’ REE DRUMMOND BLACKBERRY CREPE CAKE
From closernewsweekly.com
BLACKBERRY AND MASCARPONE CRêPE CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
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