I have some very exciting things happening soon and I want to share it with you all so bad, but I also want to surprise you. So I am going to be a good girl and keep my mouth shut. I know, I'm sorry. I really really do want to tell you, but I can't.
But on to this delicious, moist and amazing cake. So as you all know I am in a baking group called The Cake Slice Bakers. Every month we vote on a cake from our yearly cookbook and bake it, blog about it and reveal it on the 20th of the month on our blogs. It is so fun and cool to bake with these ladies. We all have never met, but I feel like I know them and can ask them any sorts of baking questions and they wouldn't make me feel weird about asking. It is very cool.
So this month's cake was a "FREE" choice because we're starting our new cookbook next month. Because I couldn't decide and my mom has been on a very strict diet, I gave the choosing up to her. I handed over the book to her and told her to thumb through it and choose something that looks yummy. She sat there for a good 20 mins making her choices and her final choice was the: Berry Long Cake. It looked simple enough and gorgeous with all the fresh fruit.
But before I make any recipe I always read through it to make sure I know what I am doing and what I need. The only thing that stuck out in my mind was candied ginger. Never heard of it or seen it, so I wasn't sure where to find it. Well luck was with me and it was at my local Ralph's. I did have to dice it myself, which was a pain in the butt cause its sticky, but I got it done. This cake calls for corn meal also. I thought it was kinda of weird to add corn meal to a cake recipe, but the texture and taste was to die for. Sean didn't care so much for the corn meal, but he's not obsessed with corn bread like I am. I also bought way way way (did I mention way) to many strawberries, blueberries, raspberries and blackberries. I think I bought about an extra 12 cups. I know, what in the world was I thinking. But I just froze them all so I can have smoothies galore.
I urge you to make this recipe. It is deliciousness in a pan. I love the fruit flavors and then the cake is moist and not dry at all. I do want to tell you, do not put it back in the oven to warm up. I did that the next day and it totally dried it out. It was a bummer because my family had to have dried out Berry Long Cake. I tried it the day before so I know how the cake really tasted. It was a bummer, but my family is awesome and totally ate it and even said they loved it! Give it a try!
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6 cups prepped berries (Strawberries, Raspberries, Blueberries, Blackberries)
1/2 cup sugar
2 tablespoon vanilla extract
1/3 cup brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup diced candied ginger (*I used half of this because I wasn't sure we'd like it. Turned out fine)
4 tablespoons unsalted butter, room temperature, cut into small cubes
1 1/2 cup all-purpose flour
1/2 cup fine cornmeal
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon salt
6 tablespoons unsalted butter, lightly thawed and cut into cubes
2/3 cup milk
Preheat oven to 375 degrees F. Grease a 9 inch square baking dish with 1 tablespoon soft butter. Set aside.
Fruit Topping: Wash berries and let drain in a colander. Once berries have dried a little bit, place them in a large bowl. Toss the berries, sugar and vanilla together. Making sure to be careful not to smash the berries to much while mixing.
Crumb Topping: In a small bowl combine the flour, brown sugar and ginger. Add the cubed butter to the dry ingredients. Using either your finger, fork or a pastry blender, mix the mixture into crumbs. Place the topping into the freezer until your cake is ready.
Cake: In a large bowl whisk together the flour, corn meal, sugar, baking powder, ginger, and salt. Add the lightly thawed butter to the dry ingredients. Using your hands work the butter into the mixture completely. In a separate bowl whisk together the egg and milk. Stir them into the dry ingredients until combined. Spread the batter into the prepared pan. Then evenly place all the sugared berries on the top of the batter. Then scatter the chilled crumb topping over the berries. Place the pan into the oven. Bake for about, 40-43 minutes. The berries should be bubbling and the cake is firm.
Once cooked place cake on a wire rack and let cool for about 30 minutes. Serve warm right from the dish. You could also add some fresh homemade whipped cream. Recipe below:
Homemade Whipped Cream:
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
Place all ingredients in stand mixer with the whisk attachment. Start on a low speed so the cream doesn't spit over. Once you start to notice the cream thickening up, turn up the speed. And again once it start thickening up turn it up a notch. Make sure you start to really watch it at this point because you can over mix the cream. Once the cream starts to hold big peaks, you know it is almost done. Another minute or so and it's done. Place whipped cream in a bowl and serve with Berry Long Cake. Yumm-o!
Recipe Adapted: Butterlust via Vintage Cakes