You are here: Seasoned Cooking » All Issues » June 2001 Issue » This Article » Page 1
 
June 2001 Issue
Coffee Cakes on Parade
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

My Recipe Lady

Search over a million cooking, baking and drink recipes. My Recipe lady finds the recipe you need

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.
This month marks the beginning of a series on coffee cakes. Since the summer months often bring overnight guests, I thought focusing on this popular breakfast and brunch item would be a good idea. Since they tend to store well, coffee cakes can often be made up to two days in advance or even longer if you intend to refrigerate or freeze one. They also often contain fruit and nuts, as well as a healthy doze of fiber if you use a blend of whole wheat and all purpose flours.

This month's featured recipe is a classic blueberry coffee cake. It's perfect for this time of the year since blueberries are plentiful in most parts of the country. It's also a welcomed addition to a simple early breakfast. And, if you find yourself famished before dinner, it can also serve as a nice afternoon snack with a tall glass of milk.

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!

 

Blueberry Coffee Cake

  • Cooking spray
  • 1/4 c. sliced almonds
  • 1/4 c. packed brown sugar
  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/3 c. margarine or butter
  • 1 c. fresh blueberries
  • 1 egg
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • Confectioners' sugar
Preheat the oven to 350 degrees. Grease a 9-inch pube pan with cooking spray. Sprinkle the prepared pan with a mixture of the almonds and brown sugar. Set aside.

In a large bowl, mix the flour, sugar, baking powder, salt and nutmeg. Cut in the margarine or butter until the mixture resembles coarse crumbs. Lightly stir in the blueberries.

In a small bowl, mix the egg with the milk and vanilla. Stir the milk mixture into the blueberry mixture until just combined. Carefully spread the batter into the prepared pan.

Bake for 45 minutes to an hour or until the cake is well browned and a long skewer inserted in the thickest part comes out clean.

Let the cake stand in the pan for about 5 minutes. Loosen the edges and invert onto a serving plate. Serve warm or at room temperature, dusted with confectioners' sugar.

  • Yields: 1 coffee cake
  • Preparation Time: about 1 hour
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.