As much as I enjoy making fancy layer cakes, I also love a good homey coffee cake. This week's Baked Sunday Mornings recipe is Nonnie's Blueberry Buckle, which is described in Baked Occasions as "the kind of recipe you might see in a church cookbook," and a cake that seems to be "crafted especially for lazy mornings and dark coffee."
The recipe instructions suggested that this cake is likely to stick to the pan, so I decided to use a tube pan with a removable bottom; I buttered it well and as an extra precaution, I used parchment paper to line bottom of the pan as well as the center spindle. To make the cake batter, you beat softened butter with sugar and oil until light and fluffy; add an egg and egg yolk, followed by vanilla and lemon zest; alternately add the dry ingredients (all-purpose flour, cake flour, baking powder, salt, ground ginger, and baking soda) and the wet ingredients (heavy cream and sour cream); and fold in fresh blueberries.
You spread the batter in the pan and add a cinnamon topping made from dark brown sugar, all-purpose flour, cake flour, cinnamon, and melted butter. My topping was wet and oily, although I was able to break off chunks to sprinkle on top of the cake. I baked the cake for an hour.
The cinnamon topping layer was thick and hard after baking, and it was difficult to cut through. Even though I used a sharp serrated knife to slice the cake, large chunks of topping kept chipping off, sometimes leaving portions of the top of the cake denuded. Nonetheless, this cake was wonderful. It was dense and moist and packed with juicy blueberries. The light touch of ginger flavor was terrific, and the cinnamon topping was absolutely addictive -- I didn't let any loose chunks that fell off go to waste! This cake delivers delicious comfort in every bite.
Recipe: "Nonnie's Blueberry Buckle" from Baked Occasions by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
The recipe instructions suggested that this cake is likely to stick to the pan, so I decided to use a tube pan with a removable bottom; I buttered it well and as an extra precaution, I used parchment paper to line bottom of the pan as well as the center spindle. To make the cake batter, you beat softened butter with sugar and oil until light and fluffy; add an egg and egg yolk, followed by vanilla and lemon zest; alternately add the dry ingredients (all-purpose flour, cake flour, baking powder, salt, ground ginger, and baking soda) and the wet ingredients (heavy cream and sour cream); and fold in fresh blueberries.
You spread the batter in the pan and add a cinnamon topping made from dark brown sugar, all-purpose flour, cake flour, cinnamon, and melted butter. My topping was wet and oily, although I was able to break off chunks to sprinkle on top of the cake. I baked the cake for an hour.
Recipe: "Nonnie's Blueberry Buckle" from Baked Occasions by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
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