Monday, September 13, 2010
Blackberry coffee cake
I haven't posted in awhile. The end of summer was super busy and then came the beginning of school. I have 3 boys - 10 yrs, 6 yrs & 5 yrs - and this is the first and only year they will all have the same schedule in the same school! Yeah!
Yes, I have been baking a LOT these past several weeks but have not taken the time to take pics or to post. Here is a delicious coffee cake made with fresh blackberries. It's not a super sweet cake because the berries are not sweetened before they are added. But, I did also make this with fresh raspberries and my raspberries were very tart so after I sprinkled the batter with the raspberries, I dropped some dollops of raspberry jam on top before I added the streusel topping. Wow, that was a good addition! But for this recipe, it's straight blackberries and it's delicious! Make sure to use the toothpick test because you need to make sure that the cake part on the bottom is thoroughly baked. I find it easiest to line my 13x9 inch pan with foil but you can also just pour the batter straight into a sprayed pan without the foil and serve right from the pan after it's cooled. Might be nice to experiment with slivered almonds on top or almond extract or maybe walnuts or pecans. Of course different berries will work nicely as well. Both times I have made this, I used fresh berries. I have not tried frozen berries so I'm not sure how they would work - unless they were thawed and drained first, then I suppose it would work. I bet this would also work with just a jar of jam or maybe a can of pie filling. Mmmm, cherry pie filling would be wonderful, I'm sure!
Fresh Blackberry Coffee Cake
12 tablespoons unsalted butter, melted,
1 cup (2 sticks), room temperature
3 1/2 cups all-purpose flour
1 cup packed light-brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking powder
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
4 large eggs
3-4 cups blackberries (I used fresh - not sure how frozen would work)
1.Preheat oven to 340 degrees. Prepare 13x9 inch pan by lining completely with foil and spray the foil with nonstick spray.
2.Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/2 teaspoon salt & 1 teaspoon cinnamon; add 2 cups flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3.In a medium bowl, whisk together remaining 1 1/2 cups flour, baking powder, and remaining 1/2 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4.Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using foil overhang, lift cake onto a work surface; cut into squares.