Mr. Bake’s Summer Berry & Ube Bakes

Strawberry Oat Crumble Bars

Ingredients

• 1 ½ Cups All-purpose flour
• 1 ¼ Cups Old-fashioned oats
• ¾ Cups unsalted butter, melted
• ¾ Cups granulated Sugar
• 1/3 Cups light Brown sugar
• 2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 ½ cup (16oz jar) Strawberry preserves

Directions

1. Preheat Oven to 350 F. Line an 8X8-inch baking pan with parchment paper, and spray with non-stick baking spray. Set a side.
2. In a medium bowl stir together flour, oats, sugars, salt and cinnamon until well combine. Add in the melted butter and with a wooden spoon until crumbly making sure the butter and dry mix is well incorporated.
3. Divide the mixture in half and press half of the mixture into the bottom of your baking dish making sure its evenly distributed throughout. Add your Strawberry preserves and then loosely spread the remaining mixture on top of the strawberry making sure you cover as much strawberry filling you see.
4. Bake until the top is golden brown and could be bubbly. 30-35 minutes baking time.
5. Let cool on a wire rack or counter for 20 minutes. Refrigerate for at least 1 hour before you cut and serve.

Blueberry Hand Pie

Dough Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup sour cream

Blueberry Filling Ingredients

• 2 cups fresh or frozen blueberries
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Assembly Ingredients

• 1 egg, beaten
• Coarse sugar, for topping (optional)

Directions

Dough:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some larger butter pieces remaining.
3. Stir in the sour cream until the dough begins to come together.
4. Turn the dough onto a lightly floured surface and gently knead just until combined.
5. Pat into a rectangle, wrap tightly, and refrigerate for at least 30 minutes.

Filling:

1. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and salt.
2. Cook, stirring frequently, until the mixture thickens and becomes jam-like, about 5–7 minutes.
3. Remove from heat and cool completely before assembling the pies.

Assemble Hand Pies:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Roll the chilled dough on a lightly floured surface to about 1/8-inch thick.
3. Cut into 4-inch circles or rectangles.
4. Spoon a small amount of blueberry filling onto one half of each piece of dough, leaving a border around the edges.
5. Fold dough over filling and crimp edges with a fork to seal.
6. Place hand pies on prepared baking sheet. Chill for 10–15 minutes if dough becomes soft.
7. Brush tops with beaten egg and sprinkle with coarse sugar if desired.
8. Cut small slits in the tops for steam vents.

Baking Instructions

1. Bake for 20-25 minutes, or until golden brown and crisp.
2. Cool slightly before serving.

Ube Chiffon Cake with Caramelized Pineapple Filling & Coconut Cream Cheese Frosting

Cake Ingredients

Dry ingredients:

• 1½ cups sifted cake flour
• 1¼ cups granulated sugar, divided
• 2 tsp baking powder
• ½ tsp salt

Wet ingredients:

• 2 large eggs, room temperature
• 5 large egg yolks, room temperature
• ¾ cup water
• ½ cup neutral oil (canola or vegetable)
• 2 tbsp ube extract
• 1 tsp vanilla extract (optional but recommended)

Meringue ingredients:

• 5 large egg whites, room temperature
• ½ tsp cream of tartar
• Remaining ¼ cup sugar

Cake Directions

1. Preheat oven to 325°F. Line the bottom of a 16-cup tube pan with parchment paper. Do not grease the pan.
2. In a large bowl, whisk together cake flour, 1cup sugar, baking powder, and salt.
3. Add whole eggs, egg yolks, water, oil, Ube extract, and vanilla. Whisk until smooth.
4. In a stand mixer, whip egg whites and cream of tartar on medium speed until foamy. Slowly add remaining ¼ cup sugar and whip to stiff peaks.
5. Fold egg whites gently into the batter in 3 additions until fully combined. Do not over-mix.
6. Pour batter into prepared tube pan. Tap pan lightly on counter to remove large air bubbles.
7. Bake for 55–60 minutes or until the top springs back and a skewer comes out mostly clean.
8. Immediately invert pan and cool completely upside down for 1½–2 hours.
9. Run a thin knife around edges to release cake.

Caramelized Pineapple Filling Ingredients

• 2½ cups fresh pineapple, small diced
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• 2 tbsp unsalted butter
• 1 tbsp fresh lime juice
• 1 tsp fresh orange zest
• ½ tsp vanilla extract
• Pinch of salt
• 1½ tsp cornstarch
• 1 tbsp water

Caramel Pineapple Filling Directions

1. Preheat oven to 425°F.
2. Spread diced pineapple onto a parchment-lined sheet tray. Sprinkle lightly with granulated sugar.
3. Roast for 20–25 minutes, stirring halfway, until pineapple develops deep golden edges and slight charred spots.
4. In a sauté pan over medium-high heat, melt butter with brown sugar until bubbling and caramelized, about 2–3 minutes.
5. Add roasted pineapple and cook another 3–5 minutes until glossy and deeply caramelized.
6. Stir in lime juice, lime zest, vanilla, and salt.
7. Mix cornstarch and water into a slurry, then stir into pineapple mixture.
8. Cook 1–2 more minutes until thick, jammy, and spreadable.
9. Cool completely before layering into cake

Coconut Cream Cheese Frosting Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature
• 2 blocks (16 oz total) cream cheese, cold
• 1 lb confectioners’ sugar (about 4 cups)
• 2 tsp pure vanilla extract
• 1 tsp coconut extract
• 1½–2 cups toasted coconut flakes, for garnish

Coconut Cream Cheese Frosting Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, whip butter until smooth and slightly fluffy.
2. Add cold cream cheese and mix until fully combined and smooth. Scrape down bowl thoroughly.
3. Add confectioners’ sugar 1 cup at a time, mixing on low speed until incorporated.
4. Add vanilla and coconut extract. Increase speed slightly and whip until light, creamy, and fluffy.
5. Use immediately to fill and frost cake layers.
6. Cover the outside of the finished cake with toasted coconut flakes.

Assembly

1. Level the cake layers if needed so each layer has a flat top.
2. Place the first cake layer on a cake board, serving plate, or cake stand.
3. Pipe a border of frosting around the outer edge of the cake layer. This creates a dam that helps keep the pineapple filling from spilling out.
4. Spread the pineapple filling evenly inside the frosting border, leaving a small space between the filling and the edge of the dam. Mr. Bake recommends ¼ c. ½ c. of filling.
5. Place the second cake layer on top and gently press to secure.
6. Repeat the process if using additional cake layers, piping a frosting border and adding pineapple filling between each layer.
7. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20–30 minutes to set.
8. Finish frosting the cake with the remaining frosting and decorate as desired.
9. Add Toasted Coconut on the outside and top of the cake.

Chef Notes on Assembly

• Put cream cheese frosting in a pastry bag or ziplock bag it and cut the tip
• Pipe a circle around the circumference of the cake. This is called a dam and ensures the filling doesn’t ooze out the side