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(My) photo of the day

Today's picture of the day is of a cake that I made for Henry and Jen. Although not the prettiest cake around, it was very tasty, and that is what matters most. I hadn't made a cake since, Jen's birthday, and realised that over one and a half months is too long to go without making one. I've attached the recipe below, if anyone is interested in trying it out.




Blueberry Coffee Cake

Covered in blueberries that reside between a layer of cake and a cinnamon flavoured streusel, the cake itself can be eaten hot or cold. It doesn't have to be blueberries on top, and I've already got in mind some raspberries for next time. It works just as well with blackberries, apples, plums or pears. The trick is to use enough fruit to cover the entire surface of the cake batter and then top it off with the streusel mixture.


Streusel Topping:

1/3 cup (45 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into pieces


Cake Batter:

1 cup (140 grams) self raising flour

A pinch of salt

1/4 cup (4 tablespoons) butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

2 cups blueberries


  1. Preheat the oven to 180 ˚C). Butter a 20 cm tin and line the bottom with greaseproof paper (this will allow you to get the cake out nicely!). Set aside.
  2. For streusel topping: In a large bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork until it resembles coarse crumbs. Set aside while you make the cake batter.
  3. In a separate bowl mix together the flour and salt. Set aside.
  4. In another bowl, cream the butter and sugar, beat until light and fluffy. Add the egg and vanilla and mix until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter into the bottom of the prepared pan.
  5. Arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
  6. Bake for about 45–50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
  7. Serve warm or at room temperature.


Then EAT!
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Comments

sonia a. mascaro said…
The cake looks yummy! Thanks for the recipe!
23 March 2008 at 21:33
Kris McCracken said…
It's well worth the effort. I think that we've even it all already.
24 March 2008 at 20:54
~tanty~ said…
Wow, it looks delicious!
I will try to make it one day :)
24 March 2008 at 22:42
Anonymous said…
Looks fantastic.
Of course would be best made with lovely certified organic blueberries....
Cheers for the recipe!
25 March 2008 at 19:27
Megan said…
yum, this sounds tasty. I'm gonna have to give it a whirl.
26 March 2008 at 15:32
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