You can let the cake cool completely in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Bake in heated oven for 40(ish) minutes (mine has taken 50 minutes, but the original recipe suggested 35), or until a toothpick inserted into the middle of the cake comes out batter-free. Sprinkle the cake with the prepared streusel. Pour cake batter into prepared pan and smooth so that it is relatively flat. Prepare the streusel by mixing the flour, cornmeal, sugar, cinnamon and salt, then mash in the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Beat in 1/3 of the dry ingredient mixture until just combined, followed by all of the sour cream repeat with another 1/3 of the flour, mix, and then combine the blueberries with the remaining flour mixture and fold this blueberry-flour mixture gently into the batter. To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add eggs one at a time, then add the vanilla and the zest and beat until combined. In a mixing bowl, beat butter and sugar together until light and fluffy (about two minutes). In a medium bowl, whisk flour, cornmeal, baking powder, and salt until combined, and set aside. Butter a 8-inch square baking pan (with at least 2″ sides) and dust it lightly with flour, or line it with a round of parchment paper or spray with nonstick spray. Add eggs, one at a time, beating until combined. In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese. Interestingly, this is not the same recipe that is on her blog!Ħ tablespoons (40 grams) all-purpose flourĢ tablespoons unsalted butter, cold is fine Preheat oven to 350F and lightly grease and flour a 13×9 baking pan. I made it last weekend for my sister’s baby blessing, and am happy to share the recipe here for those who were wanting it! Such a simple cake, but just delicious, and perfect for brunches or breakfast or dessert. This is one of my favorite bakes from this cookbook. Make the topping by mixing together 5 Tbsp flour, 1/2 cup sugar, cinnamon, and a pinch of salt. This Crumb Coffee Cake recipe makes an incredibly moist cake with a buttery cinnamon crumb topping just like you find in NJ bakeries. And of course, I’m right on board with her when it comes to baking. Total Time: 1 hour Serves: 16 Author: Erren Hart Published: Last Updated: This post may contain affiliate links. Smitten Kitchen is a wonderful blog, and although I’ve spent a little time exploring it, I’ve spent much more time looking at Deb Perelman’s cookbook of the same name, which has such terrific ideas and spins on tastes and flavors.
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