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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a recipe from Woman's World 8/2/05. I have already made it twice, once with blueberries and once with raspberries and both have been delicious. I actually elimated the crystallized ginger and the orange zest, did not have any in the house and the cake was fantastic both times without it. Ingredients:
1 (16 ounce) box poundcake mix |
2 large eggs |
1/2 cup milk |
1/2 cup sour cream |
3/4 teaspoon cinnamon |
2 cups berries |
2 tablespoons chopped crystallized ginger, chopped |
1 teaspoon freshly grated orange zest |
2 cups flour |
2/3 cup packed dark brown sugar |
1 teaspoon ground cinnamon |
3/4 cup butter, melted |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 350°.
2. Line 9-inch square pan with enough aluminum foil to over hang all sides by 2-inches.
3. Spray with cooking spray.
4. At low speed beat poundcake mix, eggs, milk, sour cream and cinnamon until blended.
5. Increase speed to medium; beat until batter is light and fluffy about 3 minutes.
6. Fold in berries, ginger and orange zest.
7. Spread batter in pan.
8. Bake for 20 minutes.
9. TOPPING: Combine flour, brown sugar and cinnamon.
10. Stir in butter.
11. Squeeze mixture together to form crumbs.
12. Sprinkle evenly onto hotcake.
13. Return cake to oven for 30 minutes or until toothpick inserted into center comes out clean and cake is golden brown.
14. Cool in pan on wire rack for 10 minutes.
15. Using foil to lift cake from pan.
16. Cool completely.
17. Sprinkle with confectioners sugar.
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