Wednesday, June 22, 2011

Blackberry Coffee Cake

This is a super easy recipe I found on line.  It is from "The Deen Brother's Cookbook: Y'all Come Eat" by Jamie and Bobby Deen.  I changed it up only a little.  The basic recipe I think would work withe other berries.

Ingredients -

1/3 C AP Flour
1/4 C White Sugar
2 Tbls Packed Brown Sugar
1/2 Teas Ground Cinnamon
1/4 C (1/2 stick) Cold unsalted Butter
I also added some nutmeg - a few scrapes

1 C AP Flour
1 Teas Baking Powder
1/2 Teas ground Ginger
1/4 Teas Salt
1/4 C (1/2 stick) Cold unsalted butter
1/2 White Sugar
1 Large Egg - room temp
1 Teas Vanilla
1/3 C Milk (I used cream as that's what I had on hand)
1 1/2 C Fresh or frozen Blackberries

1 - Preheat Oven to 350 and butter an 8 inch square pan; set aside
2 - For the topping, in a large bowl stir together all the ingredients.  Using a pastry cutter, cut in the butter until mixture resembles course crumbs -then keep in refrigerator until ready to use.
3 - For the cake -in a medium bowl sift together the dry ingredients - set aside.  In a large mixing bowl cream butter, then add the sugar and beat until light and fluffy.  Beat in the egg and vanilla.  Alternately beat in the flour mixture and the milk -until just combined.
4 - Spread the batter evenly int he prepared pan.  Scatter the berries over the batter, then sprinkle with the streusel topping.  Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.  Transfer to a wire rack to cool slight;y before serving.

Makes 8 - 10 servings