1 stick real Butter, softened (1/2 cup)
1/4 cup honey
1/2 tsp cinnamon
Combine all ingredients in a bowl. Blend until smooth with electric mixer. Keep refrigerated.
Will keep in refrigerator up to 2 weeks.
(Recipe from Cooking School of the Rockies)
Make this with your favorite berries! I like mixing strawberries with blueberries or blackberries.
Topping Ingredients:
3 oz butter, softened
½ cup brown sugar
1 tsp cinnamon
½ tsp ground ginger
½ cup flour
Cake ingredients:
3 oz butter, softened
2/3 cup + 2 Tbsp sugar
1 egg
1 tsp vanilla
½ cup milk
zest of 1 lemon
2 cups flour
1 ½ tsp baking powder
½ tsp salt
4 cups berries
Topping Directions:
1. Combine butter and sugar together by hand.
2. Add spices, mix to combine
3. Add flour, mix to combine
4. Refrigerate
Cake Directions:
1. Preheat oven to 375 degrees.
2. Prepare 9x13 inch pan with non-stick spray
3. Combine flour, baking powder, and salt in a medium bowl
4. Cream butter and sugar in a large bowl
5. Add egg, vanilla, and zest. Mix until combined.
6. Add half of the dry ingredients and mix until combined
7. Add half of the milk and mix until combined.
8. Repeat with remaining dry ingredients and milk
9. Fold half of the berries into the batter
10. Spread batter into prepared pan
11. Top with remaining berries
12. Remove topping from refrigerator and crumble on top of the buckle
13. Bake for 35 minutes or until cake springs back when lightly touched in center
(Recipe from Lisa's Granny West!)
Topping Ingredients:
½ cup chopped pecans
½ tsp cinnamon
2 Tbsp brown sugar
Cake Ingredients:
1 cup butter (2 sticks), softened
2 large eggs
2 cups sugar
½ tsp vanilla
1 cup sour cream (cultured)
2 cups flour
1 tsp baking powder
¼ tsp salt
Directions:
1. Preheat oven to 350 degrees
2. Spray tubed pan or bundt pan with floured baking spray
3. Combine all topping ingredients in a small bowl.
4. In a large bowl, cream together margarine, sugar, and eggs.
5. Gently fold in sour cream and vanilla
6. Fold in dry ingredients (flour, baking powder, and salt)
7. Spoon half of batter into pan, cover with half of topping mix, and repeat
8. Bake for 55-60 minutes or until toothpick comes out clean when inserted into the center of the cake.
9. Cool completely before removing from pan.
10. Wrap leftovers tightly with a double layer of plastic wrap and store in refrigerator.
