BLUEBERRY CRUMB CAKE
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will keep, saving the most perishable for the last minute. Take this cake that Molly O'Neill brought into The Times in 1993, a confection that can play dessert as well as breakfast. As a dessert, slices of the cake can be garnished with whipped cream, a compote of fresh berries or ice cream. For breakfast, slices can be toasted and served with butter, fresh ricotta or marscapone, or warmed in the oven and served with fresh fruit.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 315 milligrams, Sugar 34 grams, TransFat 1 gram
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Daniyal Storay
[email protected]This cake is so delicious, I could eat it every day.
Robert Vtm
[email protected]I'm allergic to blueberries, so I substituted raspberries in this recipe. It turned out great!
Zakir Ulah
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's perfect for a special occasion.
S Lucky
[email protected]I've never made a crumb cake before, but this recipe made it so easy. I'm definitely going to try other crumb cake recipes now.
Hayden
[email protected]This cake is perfect for a summer picnic or potluck. It's easy to transport and everyone loves it.
munzam ali
[email protected]I'm not a big fan of blueberries, but this cake was still really good. The crumb topping was my favorite part.
Susmita Tamang
[email protected]This cake was a disaster! The crumb topping was too dry and the cake itself was undercooked. I followed the recipe exactly, so I'm not sure what went wrong.
For Hacking
[email protected]This cake was a bit too sweet for my taste, but the crumb topping was delicious. I think I would try reducing the amount of sugar in the cake next time.
larianocka
[email protected]I love this recipe! It's so easy to follow and the cake always turns out perfect. I've made it several times now and it's always a hit with my family and friends.
Dinuka Dilshan
[email protected]This cake is so good! The blueberries are sweet and juicy, and the crumb topping is perfectly crunchy. I will definitely be making this cake again.
Keke Bae
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the combination of blueberries and crumb topping. The cake was also very easy to make, which is always a plus.
Chloe Brown
[email protected]This blueberry crumb cake was a delightful treat! The cake itself was moist and fluffy, with a perfect balance of sweetness and tartness from the blueberries. The crumb topping was crunchy and buttery, adding a nice textural contrast. I would definit