Recipe : Bluberry Crumb Coffe Cake
This delicious coffee cake is filled with blueberries and has a lovely streusel topping baked into the cake. It's perfect for holiday breakfasts or company.
Cook Time : 60 minutes
Servings : 16
Ingredients :
CAKE:
2 cups UNBLEACHED all-reason flour (Bleached flour toughens baked goods)
2 tsp. baking powder
half of tsp. sea salt
half cup unsalted butter softened (1 stick)
1 cup white sugar
1 large egg
1 tsp. vanilla extract
half cup milk
1 cup fresh or frozen blueberries
1/4 cup powdered sugar (for dusting)
CRUMB TOPPING:
1 cup brown sugar packed
2/three cup UNBLEACHED all-cause flour (bleached flour toughens baked goods)
1 tsp. ground cinnamon
half cup unsalted butter cold (1 stick)
How To Make :
CAKE:
heat oven to 350°.
Grease and flour a bundt pan thoroughly.
Beat ½ cup softened butter in huge bowl till creamy; add 1 cup white sugar, and beat until fluffy.
Beat in egg and vanilla.
Whisk together 2 cups flour, baking powder, and salt upload alternately with the milk to the creamed aggregate, beating well after each addition.
unfold half the batter in the prepared pan.
cover with berries, and upload last batter by means of tablespoons.
cover with streusel topping.
Bake at 350° for 55-60 mins, till deep golden brown.
If knife inserted in middle comes out smooth, cake is completed.
get rid of pan to twine rack to chill.
Invert onto a plate after cake has cooled, and dirt with powdered sugar.
CRUMB TOPPING:
mix 1 cup brown sugar, 2/three cup flour, and cinnamon in a medium bowl.
reduce in ½ cup butter; topping aggregate may be crumbly.
Set aside.
Recipe Source : Buberry Crumb Coffe Cake
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