This do-ahead coffee cake will be a favourite for brunch.
Preheat oven to 350°F (180°C). Lightly coat two
13x9x2-inch (33 x 23 x 5 cm) baking pans with cooking
spray; reserve.
To prepare the crumb topping, place the flour, brown
sugar, butter, cinnamon, vanilla, and salt in the Cuisinart
™
mixing bowl. Insert the flat mixing paddle. Turn to
speed 1 and mix for 20 seconds, then increase to speed
3 and mix until the mixture resembles large crumbs,
about 40 to 60 seconds. Remove and reserve in
refrigerator until ready to use.
To prepare the buttermilk cake, place the flour, baking
soda, cream of tartar, and salt in a medium bowl and stir
to combine; reserve. Place the butter and granulated
sugar in the Cuisinart
™
mixing bowl. Insert the flat
mixing paddle. Turn to speed 1 and mix for 30 seconds,
then increase to speed 4 and mix until light and fluffy,
about 1 minute. Add the eggs one at a time and mix on
speed 2 until smooth, about 1 minute total. Scrape the
bottom and sides of the mixing bowl; add vanilla and
mix on speed 2 for 30 seconds. Add half the reserved
dry mixture and half the buttermilk. Turn to speed 1 and
mix until blended, about 30 seconds. Scrape the
bottom and sides of the mixing bowl. Add remaining
dry ingredients and buttermilk. Mix on speed 1 for 30 to
40 seconds longer until smooth and blended.
Pour batter into pan. Smooth over top. Sprinkle
blueberries evenly over the top; lightly press blueberries
into batter (submerge blueberries slightly). Crumble any
large clumps in the crumb mixture and sprinkle the
crumb mixture evenly over the blueberries.
Bake in preheated 350°F (180C) oven for 55 to 60
minutes, until crumbs are evenly golden brown and
cake tester is clean when inserted in centre of pan.
Remove from oven and place on wire rack to cool.
Cool completely before cutting.
cooking spray
Crumb Topping:
425 ml 1¾ cups unbleached,
all-purpose flour
175 ml ¾ cup packed brown sugar
180 ml 12 tablespoons unsalted
butter, at room temperature,
cut into 12 pieces
13 ml
2½ teaspoons cinnamon
3.75 ml ¾ teaspoon pure vanilla
extract
1 ml
¼ teaspoon salt
Buttermilk Cake:
650 ml 2
2
⁄
3
cups unbleached,
all-purpose flour
3.75 ml ¾ teaspoon baking soda
3.75 ml ¾ teaspoon cream of tartar
2 ml
½ teaspoon salt
150 ml
2
⁄
3
cup unsalted butter,
at room temperature,
cut into 10 pieces
325 ml 1¹⁄
3
cups granulated sugar
2
large eggs, at room
temperature
3.75 ml ¾ teaspoon pure vanilla
extract
150 ml
2
⁄
3
cup buttermilk
625 ml 2½ cups blueberries,
preferably fresh (If using
frozen blueberries, thaw in a
single layer on layered paper
towels, pat dry)
Makes one cake, 13x9x2 inches (33 x 23 x 5 cm), 16 servings
buttermilk blueberry
crumb cake
A delightful cake, perfect for brunch or tea.
Preheat oven to 325°F (160°C). Butter and flour a
9x5-inch (23 x 13 cm) loaf pan well.
Stir the flour, baking powder, and salt together in a
small mixing bowl. Reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert
the flat mixing paddle. Turn to speed 1. Cream butter
for 30 seconds, then turn to speed 4 for 30 seconds.
Scrape both the paddle and bowl well. Reduce to
speed 2 and add the sugar. Increase to speed 4 until
light and fluffy, about 1 minute. Scrape both the
paddle and bowl well. Add the lemon juice and zest
and mix on speed 3 to incorporate. With the stand
mixer running on speed 2, add the eggs one at a time.
Beat each egg smooth before adding the next. Mix in
the vanilla. With stand mixer running on speed 2,
slowly add the dry ingredients and milk alternately,
beginning and ending with the dry ingredients. With
the stand mixer running on speed 2, add the poppy
seeds. Be sure to fully incorporate ingredients and be
careful not to overwork the batter.
Pour batter into prepared loaf pan. Bake in preheated
325°F (160°C) oven for about 60 to 70 minutes, until a
cake tester comes out clean.
Transfer pan to a wire rack to cool. When the pan is
cool enough to touch, invert pan onto the wire rack in
order to remove the cake. Leave cake right side up on
rack until completely cooled. Serve.
550 ml 2¼ cups unbleached,
all-purpose flour
10 ml
2 teaspoons baking powder
1 ml
¼ teaspoon salt
175 ml ¾ cup unsalted butter,
at room temperature
375 ml 1½ cups granulated sugar
50 ml
¼ cup lemon juice
15 ml
3 teaspoons lemon zest
3
large eggs
5 ml
1 teaspoon pure
vanilla extract
175 ml ¾ cup milk
15 ml
1 tablespoon poppy seeds
Makes one 2-pound (1 Kg) loaf
lemon
poppy seed cake
