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Blueberry-Sour Cream Coffee Cake
Yield: 1, 9-inch round or 8-inch square, cake
Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter or margarine, softened
1/2 cup chopped nuts
Cake:
1/2 cup sugar
1/2 cup butter or margarine
1 egg
1/2 cup dairy sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup blueberries, fresh or frozen, thawed
1.
For topping: Combine flour, sugar and
cinnamon in small bowl. Cut in butter or
margarine until crumbly. Stir in nuts. Set aside.
2.
For cake: Cream sugar and butter in large
mixing bowl. Beat in egg and sour cream, until
smooth.
3.
Combine flour, baking powder and baking soda
in small bowl. Add to creamed mixture, beating
until well-blended. Gently stir in blueberries.
4.
Pour half of batter into greased 9 x 2-inch round
or 8 x 8 x 2-inch dish. Cook on Cook Level 7
for 7 to 11 minutes, or until toothpick inserted in
center comes out clean.* Sprinkle remaining
topping evenly over batter halfway through
cooking time.
Cranberry Muffins
Yield: About 2 dozen muffins
Topping:
1 teaspoon grated orange peel
1/4 cup sugar
2 teaspoons cinnamon
1/4 cup chopped nuts
Muffins:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 cup coarsely chopped cranberries
1/2 cup chopped nuts
2 teaspoons grated orange peel
1.
For topping: Combine orange peel, sugar,
cinnamon, and chopped nuts in small bowl. Set
aside.
2.
For muffins: Combine flour, sugar, and baking
powder in large mixing bowl. Combine milk, oil
and egg. Add to combined dry ingredients. Mix
until just blended. Fold in cranberries, nuts and
orange peel.
3.
Spoon 2 tablespoons of batter into each cup in
plastic muffin tray (or 6, 6 oz. glass custard
cups) lined with paper liners. Arrange 6 muffins
in circle, in oven, if using custard cups.
4.
Cook half-dozen on Cook Level 7 for 1 1/2 to
2 1/2 minutes, or until tops spring back when
lightly pressed with finger. Sprinkle with 1
teaspoon topping over muffins halfway through
cooking time. Remove muffins from tray or
custard cups and place on cooling rack
immediately. Repeat with remaining muffins.
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).
