Apparently Saturday marked National Coffee Cake Day (who knew?!), and Whole Foods tweeted out a link to a delicious-sounding coffee cake recipe. On Sunday, after determining that I had all the ingredients on hand, I set to making the cake to have with our breakfast. I opted to use a mixed berry blend with raspberries, blackberries, and blueberries rather than just blueberries, since that's what I had in my freezer. Other than that, I didn't stray too far from the original recipe. The resulting coffee cake was moist and full of sweet berry flavor.
Wildberry Coffee Cake (printer-friendly version)
makes 12 servings
2 tablespoons plus 1 1/2 cups unbleached all purpose flour, divided
1/4 cup light brown sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 cup granulated sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup nonfat Greek yogurt
1 teaspoon vanilla extract
2 eggs
2 cups frozen, thawed and drained berries, divided into one-cup portions (alternately, use fresh berries)
1/3 cup sliced almonds
1. Preheat the oven to 350 degrees.
2. Grease a 9" round cake pan with cooking spray and set aside.
3. Combine the two tablespoons of flour, brown sugar, cinnamon, and cardamom. Use a fork to incorporate the chunks of butter. The resulting streusel should have pebble-sized clumps. Set aside.
4. In a medium bowl, sift together the remaining flour, sugar, baking powder, baking soda, and salt. Set aside
5. In a separate bowl, whisk together the yogurt, vanilla extract, and eggs until just combined.
6. Add the dry ingredients to the wet ingredients and stir to combine.
7. Gently fold in half the berries.
8. Spoon the batter into the prepared cake pan. Cover with the streusel. Add the remaining berries over top the streusel.
9. Sprinkle the sliced almonds over top the berries.
10. Bake in the oven 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let cool on a wire rack until ready to eat.
(adapted from this Whole Foods recipe)
makes 12 servings
2 tablespoons plus 1 1/2 cups unbleached all purpose flour, divided
1/4 cup light brown sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 cup granulated sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup nonfat Greek yogurt
1 teaspoon vanilla extract
2 eggs
2 cups frozen, thawed and drained berries, divided into one-cup portions (alternately, use fresh berries)
1/3 cup sliced almonds
1. Preheat the oven to 350 degrees.
2. Grease a 9" round cake pan with cooking spray and set aside.
3. Combine the two tablespoons of flour, brown sugar, cinnamon, and cardamom. Use a fork to incorporate the chunks of butter. The resulting streusel should have pebble-sized clumps. Set aside.
4. In a medium bowl, sift together the remaining flour, sugar, baking powder, baking soda, and salt. Set aside
5. In a separate bowl, whisk together the yogurt, vanilla extract, and eggs until just combined.
6. Add the dry ingredients to the wet ingredients and stir to combine.
7. Gently fold in half the berries.
8. Spoon the batter into the prepared cake pan. Cover with the streusel. Add the remaining berries over top the streusel.
9. Sprinkle the sliced almonds over top the berries.
10. Bake in the oven 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let cool on a wire rack until ready to eat.
(adapted from this Whole Foods recipe)
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