Making a gorgeous dessert for your next get-together is, well, a piece of cake! We’ve picked our favorite easy cakes for you to try, from decadent red velvet to classic chocolate cake recipes. With shortcut ingredients, simple methods, and fast prep times, we have an irresistible cake recipe to fit any occasion.
It’s been a while since I am publishing my experiments in kitchen on this food blog. Throughout the journey of making all the dishes, clicking pictures and documenting each step, editing the photos to publish and writing recipe step by step, word by word has not been an easy endeavour however I am glad I begin this journey. And here I am at the verge of publishing a century of recipes. I have been cooking and writing all kinds of Indian delicacies and regional cuisine. Whether it is Juices, Milkshakes, Indian curries, Indian bread recipes, Soup, Salad and many more. I have made and learned so many different varieties of cuisine. I must confess, this website was started as a simple log book where I keep track of recipes I cook and experiment. However since its inception the goal has significantly altered its course and now the website has become more then what it intended to be.
2 cups fresh raspberries
2 cups fresh blueberries
2 cups fresh blackberries
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ plain panko crispy bread crumbs
2/3 cup finely chopped almonds
1/2 cup butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix Filling ingredients until berries are coated. Spread in baking dish.
2 In medium bowl, mix Topping ingredients. Sprinkle over filling.
3 Bake 30 to 35 minutes or until topping is golden brown and filling is bubbly. Let stand 10 minutes before serving.