Saturday, May 23, 2009

Coffee Cake

Blueberry-Banana Sour Cream Coffee Cake w/Maple Glaze

This was so fun to make
for breakfast this morning...
and delicious to eat!

Blueberry-Banana Sour Cream Coffee Cake


For the cake:
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dices bananas and blueberries

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 tbsp. cold unsalted butter, cut into pieces (I’ll use 4-5 tbsp. next time)

For the maple glaze:
1/2 cup confectioners’ sugar
2 tbsp. real maple syrup
1 tsp water (if needed)


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes, until light and fluffy. Beat in the eggs one at a time, then add in the vanilla and sour cream, scraping down the bowl between additions. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in blueberries and bananas.

For the streusel, place the brown sugar, flour, cinnamon and salt in a bowl and mix together with a fork. Add in the butter and pinch together with your fingers until it forms a crumble.

Spoon half of the batter into the prepared pan and spread it out with a knife. Sprinkle with 3/4 cup of the streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel on top. Bake for 65 minutes, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk together the confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you like over the cake with the whisk, a fork or a spoon.

Make sure to use all the advised Streusel topping.
Unfortunately I didn't and I wish I had.

But it was wonderful just the same.

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