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Receta Apricot Blackberry Cornmeal Kuchen
by Global Cookbook

Apricot Blackberry Cornmeal Kuchen
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Ingredientes

  • 1/2 c. each all-purpose flour and yellow cornmeal
  • 1 1/2 tsp baking pwdr
  • 1 lrg egg
  • 1/3 c. firmly packed brown sugar
  • 1/2 c. low-fat buttermilk
  • 2 Tbsp. salad oil
  • 5 med apricots (about 12 ounce. total), halved and pitted
  • 10 x blackberries
  • 2 Tbsp. granulated sugar

Direcciones

  1. Apricots and blackberries share the spotlight in a luscious coffeecake which just right for a summertime brunch or possibly breakfast.
  2. In a large bowl, stir together flour, cornmeal, and baking pwdr.
  3. In a medium bowl, beat egg, brown sugar, buttermilk, and oil till smoothly blended. Add in egg mix to flour mix; stir just till dry ingredients are proportionately moistened.
  4. Spread batter in an oiled 8-inch round baking pan or possibly quiche pan.
  5. Gently press apricot halves, pitted side up, into batter. Place a berry in the hollow of each apricot half.
  6. Bake at 350 degree oven till center of cake feels hard when lightly touched (30-35 min). Sprinkle with granulated sugar.
  7. Let cake cold slightly, cut into wedges and serve hot.
  8. Makes 6 to 8 servings.