Someone recently asked what you could do with gooseberries. Although I enjoy picking up some gooseberries every Summer I realized that I have never really done anything with them other than just snack on them. Given that gooseberries are tart the recipes that were coming to mind were rhubarb recipes as rhubarb is similarly tart. While going through my rhubarb recipes I came across the rhubarb crumb cake that I had made a while ago and really enjoyed. I figured that gooseberries would work just as well as rhubarb in the crumb cake and I pretty much just did a straight swap and used the recipe as is. This crumb cake recipe may be a bit long but it is pretty straight forward and easy. The gooseberry crumb cake turned out very nicely! The tart gooseberries went really well in the sweet crumb cake and I liked the bit of texture that the seeds provided. Of course a melting scoop of vanilla ice cream went really well with a warm slice of gooseberry crumb cake.
(makes 6+ servings)
Printable Recipe
Ingredients:
2 cups gooseberries
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter (cut into 8 pieces)
2 cups gooseberries
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter (cut into 8 pieces)
Directions:
1. Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat.
2. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl.
3. Mix in the flour.
4. Mix the sour cream, egg, egg yolk and vanilla in a bowl.
5. Mix the flour, sugar, baking soda, baking powder and salt in a bowl.
6. Add the butter to the flour mixture and mix in the sour cream mixture 1/3 at a time mixing in between.
7. Pour all but 1/2 cup of the batter into a greased 8x8 inch baking dish followed by the gooseberry mixture and the remaining batter.
8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
9. Bake in a preheated 325F oven until a toothpick pushed into the center comes out clean, about 50 minutes.
1. Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat.
2. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl.
3. Mix in the flour.
4. Mix the sour cream, egg, egg yolk and vanilla in a bowl.
5. Mix the flour, sugar, baking soda, baking powder and salt in a bowl.
6. Add the butter to the flour mixture and mix in the sour cream mixture 1/3 at a time mixing in between.
7. Pour all but 1/2 cup of the batter into a greased 8x8 inch baking dish followed by the gooseberry mixture and the remaining batter.
8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
9. Bake in a preheated 325F oven until a toothpick pushed into the center comes out clean, about 50 minutes.
Similar Recipes:
Rhubarb Crumb Cake
Cranberry Crumb Coffeecake
Rhubarb Muffins
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