Success is not final, failure is not fatal - it is the courage to continue that counts.
- Sir Winston Churchill

Tuesday, February 23, 2010

Blueberry-Streusel Coffee Cake

Tomorrow we'll have another Birthday lunch at work and I decided to bring dessert.
After looking through some cookbooks and my pantry I decided on this recipe. It was supposed to be a Cherry-Streusel Cake, since I had no cherries, but plenty of frozen blueberries (picked during the summer) I changed the recipe a bit. The recipe is from the Martha Stewart Baking Handbook.
Half the batter is topped with the blueberries.
Morgen werden bei mir auf der Arbeit wieder die monatlichen Geburtstage gefeiert. Jeder bringt etwas zu essen mit und ich habe mich fuer Nachtisch eingetragen. Nachdem ich etliche Kochbuecher durchstoebert hatte (und meine Speisekammer) habe ich mich fuer dieses Rezept entschieden. Es ist ein Blaubeer Streuselkuchen, wobei es eigentlich ein Kirsch Streuselkuchen haette sein sollen. Hatte keine Kirschen, aber noch viele gefrorene Blaubeeren die wir im Sommer gepflueckt hatten. Das Rezept ist aus dem Martha Stewart Backbuch.
Die Haelfte des Teiges mit den Blaubeeren.
Streusel are sprinkled on the cake, ready to go into the oven.
Die Streusel sind auf dem Teig verteilt, kann in den Ofen geschoben werden.
After baking and cooling, drizzled with the milk glaze.
Nach dem Backen, mit der Milchglasur.
Cherry-Streusel Coffee Cake

1 stick unsalted butter, room temp, plus more for pan
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sugar
2 lg eggs
1 tsp vanilla
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well (Blueberries work great!)

1 cup streusel
Milk glaze

Preheat oven to 350 and butter a 9 inch tube pan.
Sift together flour, baking powder, baking soda and salt, set aside.
In bowl of electric mixer, beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes. Add the flour mixture in 3 parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down bowl as needed.
Spoon about half the batter into the greased pan, arrange blueberries in layer on top of the batter. Avoid placing fruit against pan's edge, it may stick or burn if not fully encased in batter. Top with remaining batter, making sure it is evenly distributed and smooth with offset spatula. Sprinkle the streusel evenly over the top of the batter.
Bake until cake is golden brown and springs back when touched, 40 - 45 minutes. Let cool on wire rack 10 - 15 minutes, then invert the cake. Reinvert to get streusel side up again and cool completely. Spoon glaze over cake, letting it drip down the sides. Let cake sit until glaze is set, about 5 minutes before serving.

Milk Glaze
1 cup confectioners sugar (sifted)
2 tbs milk
Whisk together until completely smooth, immediately drizzle over cake.

Streusel
2 1/4 cups flour
3/4 cups packed light brown sugar
2 1/4 tsp cinnamon
1 tsp coarse salt
1 1/2 sticks unsalted butter at room temp
Combine flour, sugar, cinnamon, salt and cut in butter using a pastry blender until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
I actually keep mine in the freezer as they keep very well.

8 comments:

  1. MMmm...I am making a copy of this..it looks so yummy! My bunch would much rather have blueberries than cherries anyway ; )

    ReplyDelete
  2. I always enjoy your recipes you share, Anke! The blueberry version of yours sounds wonderful! I'll let you know how it turns out when I make it. I am making the hummus from your recipe this week. Picked up the crackers to go with it today. Thanks for sharing!

    ReplyDelete
  3. Oh, that looks so good! I will definitely be making this for guests next week!!!

    ReplyDelete
  4. Will definately be trying this :]

    Love for you to come post the recipe and pic in our recipe of the month comp - for month of April.

    http://lickyalipsdelish.com/

    All welcome!

    ReplyDelete
  5. Hmmm, sieht das lecker aus. Ich denke, er wird euch sehr gut schmecken. Danke für das Rezept.
    Ganz liebe Grüße, Petra

    ReplyDelete
  6. Thank you, Anke! And I really like your new photo! You have such a pleasant smile.

    ReplyDelete
  7. That looks really yummy; I may have to give it a try!

    ~Andrea~

    ReplyDelete
  8. Hello, Anke,

    Just wanted to stop by and tell you that I made the hummus this morning over your recipe. Yummo! I have a pocket in the back of the three ring binder where I do my menu planning, etc. The pocket is where I put the recipes I'm going to be making for the week. Your recipes find their way in to that pocket the most of any I have. :)

    ReplyDelete