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Receta Mulberry Crumb Coffee Cake With Vermont Maple Frosting

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Raciónes: 12

Ingredientes

Cost per serving $1.22 view details

Direcciones

  1. Preheat the oven to 350 degrees. Grease a 11- by 7- by 2-inch rectangular pan with the tsp. of butter. In a saucepan, combine the Mulberries, 1/2 c. of the sugar and lemon juice. Bring the mix to a boil and reduce to a simmer. Simmer the mix for 3 min. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mix. Cook and stir the mix for 4 min. Remove the pan and cold completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 Tbsp. of butter and 1 c. of the sugar. Add in the Large eggs, one at a time.
  2. In a small mixing bowl, sift 3 1/2 c. flour, baking pwdr, baking soda, salt and cinnamon together. Add in the flour mix and buttermilk, alternately to the butter mix. Mix thoroughly. Fold in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mix till it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan.
  3. Spread the fruit mix over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mix, about 1 inch apart. Sprinkle the crumb mix over the entire pan. Bake for 40 to 45 min or possibly till golden. In a mixing bowl, whisk the powdered sugar, maple syrup and lowfat milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve hot.
  4. This recipe yields 12servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 12 servings
Calories 461  
Calories from Fat 117 25%
Total Fat 13.31g 17%
Saturated Fat 7.93g 32%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 430mg 18%
Potassium 142mg 4%
Total Carbs 80.03g 21%
Dietary Fiber 1.5g 5%
Sugars 46.43g 31%
Protein 6.5g 10%
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