Friday, August 28, 2009

Blueberry Crumb Cake

This is the best Blueberry Crumb Cake recipe ever. The streusel recipe makes a lot, but I loved and ate every last crumb- it reminded me of the streusel topping for Entenmann's baked goods. The recipe calls for 1/2 tsp lemon zest, but next time, I will increase it to 1 tsp to truly impart the lemon flavor. The crumbs were moist, delicate, yet had a density of cake. The recipe calls for a 9" round baking pan... I used my 9"x1.5" cake pan, and the crumb cake overflowed! Next time, I will use a springform pan (or any pan with a higher height). Bring this to your next potluck or brunch, and you will be a hit!

Ingredients:
For the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1-1/3 cups all-purpose flour

For the cake
6 Tbsp unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest (Will use 1 tsp next time)
2/3 cup sour cream
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries
Confectioner's sugar for sprinkling

Directions:
1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. (Next time, I will use a 9" springform pan or a rectangular 2-qt baking pan.)

For the streusel
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake
1. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
2. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 4. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife.
7. With your fingers, crumble the topping evenly over the batter.
8. Bake for 40 to 50 minutes, until a cake tester comes out clean.
9. Cool completely and serve sprinkled with confectioner's sugar.

Source: Ina Garten

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