Sunday, 20 April 2008
Blackberrry Crunch Coffee cake
Blackberries were on sale at the grocery store this week. Not green friendly re eco system but since they were there and one of my favourite fruits I purchased 2 packages.
In my Joy of Cooking cook book I found a recipe for Blueberry Crunch coffeecake and adapted it using my gorgeous plump blackberries.
This is a very good recipe for a superb coffeecake.
The batter is mixed like biscuit dough. Brown sugar and almonds in the bottom of the pan are transformed into a cloak of crunchy toffee over a very tender coffeecake.
Preheat oven to 350. Grease a 8 1/2 by 4 1/2 loaf pan ( 6 cups). Combine and sprinkle in to the bottom of the pan
1/4 cup dark brown sugar
1/4 cup sliced almonds
Whisk together thoroughly in a large bowl
1 1/2 cups all purpose flour
2/3 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
1/4 - 1/2 tsp. nutmeg or cinnamon ( I used cinnamon)
5 TBSP.cold unsalted butter( regular I used)
Cut in the butter using pastry blender until resembles coarse crumbs.
Do not allow butter to melt or form a paste.
Whisk together in another bowl;
1 large egg
1/2 cup milk
1 tsp. vanilla
Pour over flour mixture, and stir until about three quarters of the dry ingredients are moistened. Add black berries.I used about 3/4 cup. Fold gently until the dry ingredients are moistened. Spoon batter into the pan and spread evenly. Bake 55 to 60 minutes until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes . Invert onto serving dish or rack. Serve warm or wait until cool for a crunchier top.
This recipe was quick and easy and one of the most tender coffeecakes I have ever made.