Cuisinart SM-55C SERIES, Инструкция/Рецепты

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This do-ahead coffee cake will be a favourite for brunch.
Preheat oven to 350°F (180°C). Lightly coat two
9x9x2-inch (23 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 2 minutes 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.
Divide batter evenly between two prepared pans.
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:
550 ml 2¼ cups unbleached,
all-purpose flour
250 ml 1 cup packed brown sugar
250 ml 1 cup unsalted butter,
at room temperature,
cut into 16 pieces
13 ml 2½ teaspoons cinnamon
5 ml 1 teaspoon pure vanilla
extract
2ml ½ teaspoon salt
Buttermilk Cake:
650 ml 2 2 ⁄
3
cups unbleached,
all-purpose flour
5 ml 1 teaspoon baking soda
5 ml 1 teaspoon cream of tartar
2 ml ½ teaspoon salt
250 ml 1 cup unsalted butter,
at room temperature,
cut into 16 pieces
500 ml 2 cups granulated sugar
3 large eggs, at room
temperature
5 ml 1 teaspoon pure vanilla
extract
250 ml 1 cup buttermilk
875 ml 3½ cups blueberries,
preferably fresh (If using
frozen blueberries, thaw in a
single layer on layered paper
towels, pat dry)
Makes two cakes, 9x9x2 inches (23 x 23 x 5 cm), 24 servings
buttermilk blueberry
crumb cake