Copycat Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe for coffeecake served at a popular restaurant near Stanford University. Ingredients:
1 1/2 cups sifted unbleached flour |
1 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 cup sour cream |
1/2 teaspoon vanilla |
1/4 cup fresh blueberries (if frozen is all you have, thaw them before mixing into batter.) |
vegetable oil |
5 tablespoons granulated sugar |
2 tablespoons butter |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 350°F.
2. Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
3. In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
4. In a separate bowl beat together the eggs, sour cream, and vanilla.
5. Add egg mixture to flour mixture and beat until smooth.
6. Spread the batter in the pan.
7. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
8. In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
9. Sprinkle topping over batter.
10. Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
11. Serve warm.
12. The restaurant serves generous squares with a lump of butter melting into the top.
13. For the full effect, drink cinnamon-orange-clove tea with it.
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