Old-Fashioned Blueberry Coffee Cake

Old Fashioned Blueberry Coffeecake

Old Fashioned Blueberry Coffeecake

I love it when a recipe has the words “old-fashioned” in its title.  There is a certain comfort factor in those words.  I makes me think of when I was a child and my mother baked something warm and yummy.  I particularly loved her coffee cakes that had a crumbly topping with lots of cinnamon and nuts in it.  In my mother’s recipe box I have a recipe for sour cream coffee cake, and this recipe today is very similar to that one.  The major difference that I can see is that this one uses buttermilk in place of the sour cream.  But the soft crumb texture of the cake is just like what I remember.

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Fresh blueberries are now appearing in the market and I bought some, not really knowing what I would do with them, but then I found this recipe for the coffee cake, so that decided the question.   The day I baked it we had to have a piece while it was still warm.  Oh my!  It was everything you could imagine.  The cake has three textural layers;  the tender cake, heavily scented by cinnamon, the blueberries oozing their juices, and a crunchy, crumb topping.  You had better not skip dessert, if this cake is being served!  If blueberries are not available, use any of your favorite fresh or frozen berries.

All the layers can be seen in each piece.

All the layers can be seen in each piece.

OLD FASHIONED BLUEBERRY COFFEECAKE

Yield :    8 – 12 servings

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 Tbsp. packed dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 cup nuts, chopped ( suggest walnuts or pecans)
  • 3 Tbsp. chilled unsalted butter, cut into small pieces

Cake:

  • non-stick pan spray
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. cornmeal
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup plus 3 Tbsp. sugar, divided
  • 6 Tbsp. ( 3/4 stick ) unsalted butter, room temperature
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp.  ground cinnamon
  • 2 cups fresh or frozen, thawed blueberries
  • 1 Tbsp. panko breadcrumbs

Prepare the crumb topping:  Whisk the flour, sugar, and salt in a medium bowl.  Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form.  Stir in chopped nuts.  Set topping aside.

 Prepare the cake:  Preheat oven to 350*F.  Coat an 8-inch square pan with nonstick spray.    Set aside.

1.  Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl; set aside.

2.  With an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3 – 4 minutes.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3 – 4 minutes longer.

3.  With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.  Pour half of batter into prepared pan and smooth top.  Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl, sprinkle evenly over batter in pan,

Half the batter covered by a layer of cinnamon sugar.

Half the batter covered by a layer of cinnamon sugar.

Spoon remaining batter over, smooth top.

Remaining batter goes on top.

Remaining batter goes on top.

4.  Toss blueberries with panko in a small bowl;  scatter evenly over batter.

Spread blueberries evenly on top.

Spread blueberries evenly on top.

Sprinkle crumb topping over blueberries.

Crumb topping makes the top layer.

Crumb topping makes the top layer.

5.  Bake cake  until top is golden brown and a tester inserted into the center comes out clean, 55 -65 minutes.  Let cool completely in pan.  Store air-tight at room temperature.

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SOURCE:   slightly adapted from Bon Appetit

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Good Morning Breakfast Cake

Pumpkin Crumb Cake

Pumpkin Crumb Cake

In the morning there are often “sleepy-heads” who take their time about getting to breakfast.  If it’s your job to marshall the troops in the morning, this cake might just be the magic that gets everybody up and on their feet.  What, cake for breakfast, you’re asking?  Yes!  This one has all good things in it to jump start the day.

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Starting with pumpkin providing carotene and fiber, add eggs for protein, some walnuts with their heart-healthy oil, a topping that’s heavy on the oatmeal (but I won’t tell if you won’t), and milk.  The flavor is outstanding–not sweet, just right– and the crumb will melt in your mouth especially if served warm.

I baked this cake on a Saturday afternoon intending it for Sunday morning, but we could not ignore the wonderful aroma of it baking.  When I asked Mr. D. if he would like a piece with coffee he replied, “I thought you would never ask.”   It was as flavorful and satisfying as the aroma promised and we both wanted another piece.   (But we didn’t).

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PUMPKIN CRUMB CAKE

SERVINGS:   About 12

INGREDIENTS  for the cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup ( 1 stick ) unsalted butter (If you use salted butter, cut back on the salt.)
  • 1 cup sugar
  •  3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 3/4 cup chopped walnuts

    Making the crumb topping

    Making the crumb topping

For the TOPPING:

  • 2/3 cup plus 2 Tablespoons rolled oats
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons unsalted butter

DIRECTIONS

1.  Preheat oven to 350*,   grease or spray a 8″ x 11″ baking dish.

2.  In a medium bowl whisk together all the dry ingredients  (flour through salt) and set aside.

3.  In a large mixer bowl, cream the butter till light and fluffy.  Gradually add in the sugar and continue creaming.  Add the eggs one at a time scraping down the sides of the bowl after each.

4.  Add the pumpkin and vanilla and mix in well.

5.  Add in the dry ingredients alternately with the milk just till incorporated.

6.  With a spoon, stir in the nuts.    Pour into the prepared baking dish.

Cake batter in the baking dish.

Cake batter in the baking dish.

7.  Prepare the crumb topping:  In the medium bowl, measure out the oats, flour, brown sugar and cinnamon.  Whisk together. Cut in the butter using a pastry cutter or two knives.   Sprinkle over the cake batter in the pan.

Sprinkle on the crumb topping.

Sprinkle on the crumb topping.

8.  Bake at 350* for 45 – 50 minutes.  Test with a toothpick or cake tester for doneness.

Just out of the oven.

Just out of the oven.

Please have a piece while it is still warm to fully appreciate this wonderful cake!

So good warm with a cup of coffee.

So good warm with a cup of coffee.