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For the longest time, I thought "coffee cake" was a cake made with coffee. I mean, it's right there in the name, right? Well, it's been a while now since I learned that "coffee cake" is cake you eat with coffee. However, this is the first time I have actually made one.
It turned out moist, and delicious. The topping had just enough of a crispness to it. The blueberries melt in your mouth. I ate it with my coffee this morning. Superb. It was also super easy to make. All of the ingredients were ingredients I already had on hand, which is why I decided to make it when I saw the recipe. I ate it the morning after I made it, after it had cooled down, and it was very good. I imagine it is even better warm!
I made 2 of them. One to keep here, and one to take to a birthday gathering I was going to.
I got it out of "Gooseberry Patch Christmas: Book 13", which I checked out from my library. You can see it (and buy it!) HERE. =)
Ingredients:
Cake:
2/3 cup sugar
1/4 cup butter, softened
1 egg
1/4 teaspoon lemon extract (I used lemon juice since I didn't have extract, and it came out fine)
1 cup plus 1 tablespoons flour, divided
1&1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1 cup blueberries
4oz cream cheese, cubed
Topping:
2 tablespooons sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon cold butter
*Next time, I want to try using brown sugar for the topping instead of white sugar.
Directions:
For cake:
Preheat oven to 375* F. Flour the bottom of a 9" baking pan.
Blend together sugar and butter until light and fluffy. Blend in egg and lemon.
In a seperate bowl, combine 1 cup flour baking powder, salt, and cinnamon. Add alternately with milk to sugar mixture. Blend in cream cheese. It will be a bit lumpy, that's okay.
Toss blueberries with 1 tablespoon flour. Fold into batter.
Pour into prepared pan.
For topping:
Combine sugar, flour, cinnamon and cold butter in a food processer. Grind until coarse crumbs. Or, cut butter into ingredients until coarse and crumbly. Sprinkle evenly overtop the batter.
Bake for 30 minutes or until cake tests done. Serves 6.
