![]() ![]() Pull the crumb mix from the refrigerator and scatter over the batter. Scrape the batter into the buttered pan and smooth the top gently with the spatula.With a rubber spatula, gently stir in the berries. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2(begin with the dry ingredients).Don’t be concerned if the batter looks curdled-it will soon smooth out. Add the eggs one by one, beat for about 1 minutes after each addition, then beat in the vanilla extract. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Working in the bowl of a stand mixer, rub together the sugar and zest together with your fingertips until the sugar is moist and aromatic.Whisk together the remaining 2 cups of flour, baking powder, baking soda and salt. For the cake: Using your fingertips, toss the raspberries and 2 tsp of flour together in a small bowl just to coat the berries set aside.Do not let the dough come together in a ball. ![]() Pulse until the butter is pea-sized and coated with flour. Cut butter into 1/4-inch cubes and add to the flour mixture. For the crumb topping: In a food processor, pulse flour, salt and sugars.Butter an 8 inch square pan and put it on a baking sheet. Center a rack in the oven and preheat the oven to 350F.3/4 stick (6 tbsp) unsalted butter, at room temperature.2 cups raspberries, fresh or frozen (not thawed).Recipe adapted from Dorie Greenspan‘s “Baking: From My Home to Yours” ![]()
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