ANY FLAVOR Coffee Cake!
This coffee cake recipe was enjoyed at a recent recipe group as a Blueberry Coffee cake. It was moist and perfect! Feel free to substitute another fresh fruit in place of the blue berries.
Blueberry Coffee cake
1 cup packed brown sugar
2/3 cup flour
1 tsp. Ground cinnamon
½ cup butter (chilled)
½ cup butter, softened
1 cup sugar
1 tsp. vanilla
2 cups Flour
2 tsp. Baking Powder
½ tsp. salt
½ cup milk
1 cup fresh blueberries
¼ cup confectioners sugar for dusting top
Heat oven to 350 degrees. Coat a bundt pan well wit cooking spray.
Make the streusel topping:
Mix 1 cup brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Cut in ½ cup butter; topping mixture will be crumbly. Set aside.
Beat ½ cup butter until creamy; add 1 cup sugar and beat until fluffy. Bet in egg and vanilla. Whisk together 2 cups flour, baking powder, salt. Add it alternately with the milk to the creamed mixture, beating well after each addition.
Spread ½ the batter in the prepared pan. Cover with berries and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees for 55-60 minutes until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar, if desired.
Linda Yuengel lives in Fleetwood.