Very simple and quick cake, which does not even have to pull out the blender. But it is not so, it is easy as pie, it is not possible, that did not work out. I have often convinced to, it, what apparently seems to be trouble-free, can cause big problems. Problems with the title ZAKALEC! I know, that for many of you, as for me, cake with buttermilk, kefir or yogurt is a challenge. Such was the challenge she threw on her fanpagu Margarytka. And I decided to take them. I did not count on success, a rather spectacular failure – As always with this type of dough. Ale podeszłam the tematu “for the reason”. Because if I bake muffins with the addition of kefir, or buttermilk and NEVER happens in them zakalec, it to the dough must be approached carefully so, the pin on the muffin. To be frank, that even the buttermilk was straight from the fridge 🙂 And there is no shortage! Remember, that you should not mix the dough, I mixed it be just exactly fork. So the battle, because the cake is delicious, moist and disappear in the blink of an eye. And to this crumble… 🙂 I recommend it highly!
And for the recipe and break the curse zakalcowej thank you Margarytce.
Ingredients for the crumble:
- 150g flour
- 100g caster sugar
- 80g cold butter
All components crumble between your fingers to develop consistency “wet sand”. Refrigerate.
Ingredients for the dough:
- 350g flour
- 1/2 cup sugar * (or a little more, if you like a sweeter dough)
- 1 spoon of vanilla sugar
- 2 teaspoons of baking powder
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 glass oil
- 2 large eggs
- Any fruit in an amount, that covered the entire top of cake
In one vessel, combine all dry ingredients, a second all wet. The contents of both vessels combine and mix, until all the ingredients are well combined. The dough will be quite thick and this is to be.
Badge with dimensions of 20x30cm baking parchment paper. Pass the cake, on top of the spill washed and dried fruits. Sprinkle with bread crumbs.
Preheat the oven to 175 ° C (hot air + heater down) or 180 – 190° C (heater up – bottom). Put the dough and bake 45 – 50 minutes, or the so-called “dry stick”. After this time, remove the cake from oven and allow to cool.
my glass = 250ml