A Good Food Night, Part 2

Sunday, April 11, 2010

The second event in my evening of wonderful food was a Viennese Berry Cake. I was just wasting time on Craftster when I saw a post about this cake. I'm not one to jump on something like this, but for some reason I just did. The recipe was on The Scone Gunman so I made the cake according to her recipe, minus the whip cream, and plus some raspberries. I'll repost the recipe, the original is here. This cake is to die for, and I think the raspberries added some amazing flavour. 

Viennese Berry Cake
(Adapted from The Scone Gunman which was adapted from Taste of Home's Viennese Plum Cake)

For the Bottom Layer:
1/2 cup butter (softened)
1/2 cup plus 2 Tbsp sugar (keep them separate)
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

For the Middle Layer:
3 cups sliced fresh strawberries & raspberries (I used about 2:1 strawberries to raspberries)
1/2 - 1 tsp cinnamon (she calls for one, I used about half because it seemed like lots)

For the Top Layer:
1/2 cup all purpose flour
1/4 cup sugar
1/4 cup butter

Preheat the oven to 350. Grease a 9"x9" baking dish.
Bottom Layer:
Mix the flour, baking powder, and salt. In another bowl, cream the butter and 1/2 cup of sugar until light and fluffy. Add an egg, beat, then add the other. Beat until light and fluffy 4-5 minutes (Note: it really helps to have something electric here, I beat until my arm was dead [about 1 minute] then stuck it in my magic bullet for 30 seconds and the texture was so much nicer). Beat in the vanilla. Add the dry mixture to the liquid and mix like crazy. Pour into the baking dish. 

Middle Layer:
Top with the berries, then sprinkle the 2 Tbsp of sugar and the cinnamon over the top.

Top Layer:
Mix the flour and the sugar, then cut in the butter (use a butter knife and/or fork to mash the butter up, I find that my hands work best for this) until it looks like coarse crumbs. It's like making the topping for apple crisp, if you have done this before. Mine turned out to be finer than The Scone Gunman's because the top of my cake looked a little different than hers. Sprinkle this on the top of the unbaked cake, then put it in the oven to cook for 50-55 minutes, until golden brown (as with anything else, if your top is getting too brown before your cake is finished, loosely cover the dish with a piece of foil).


1 wonderful comments:

The Scone Gunman said...

Wow, yours looks amazing! I bet it's great with raspberries.