Have you heard of coffee cakes?
I don’t mean cakes that contain coffee.
Because coffee cakes don’t necessarily contain coffee.
A coffee cake is a cake or sweet bread flavored with cinnamon or topped or filled with cinnamon sugar, eaten usually with coffee.
So today’s recipe is a happy mix of blueberries, buttermilk, pecans and cinnamon!
This is a great cake to bake because blueberries are great in cakes. They burst while baking and become soft and squishy, and their juices seep into the cake, which is really yummy.
Also, they really beautify the cake too!
Cinnamon enhances the sweetness of the fruit, but do remember that a little goes a long way, so unless you are a huge fan of cinnamon, don’t be tempted to add too much of it!
Let me show you how to bake this beautiful cake that will please everyone at home!
In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
Add the egg and continue beating to mix.
Add the buttermilk and vanilla extract and mix until well-combined. Don’t worry if the mixture curdles.
Add the dry ingredients in 2 additions and mix until just combined.
Fold in the blueberries with a spatula.
In a small bowl, combine chopped pecans with brown sugar cinnamon.
Stir until well-combined.
Place half of the batter into a greased (and floured if you wish) 6-cup Bundt pan or an 8-inch round pan. Smooth with the back of a spoon.
Add the brown sugar mixture and try to stay away from the edges as much as possible.
Top with the remaining batter.
Bake at 170°C for 40-45 minutes or until an inserted skewer emerges cleanly.
Allow the cake to cool in the pan for 10-15 minutes before inverting it to remove the cake. Cool the cake completely on a wire rack.
If you like, sprinkle on some icing sugar before serving.
Now, brew yourself a cuppa coffee and enjoy the fruit of your labor!
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Date: Saturday 18 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 113g unsalted butter, at room temperature
- 100g sugar
- 1 egg, at room temperature
- 120ml buttermilk
- 1/2 teaspoon vanilla extract
- 125g Prima top flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 125g blueberries
- 56g brown sugar
- 1/2 teaspoon cinnamon
- 30g pecans, chopped
- 1 tablespoon icing sugar (optional)
- In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
- Add the egg and continue beating to mix.
- Add the buttermilk and vanilla extract and mix until well-combined. Don’t worry if the mixture curdles.
- Add the dry ingredients in 2 additions and mix until just combined.
- Fold in the blueberries with a spatula.
- In a small bowl, combine chopped pecans with brown sugar cinnamon. Stir until well-combined.
- Place half of the batter into a greased (and floured if you wish) 6-cup Bundt pan or an 8-inch round pan. Smooth with the back of a spoon.
- Add the brown sugar mixture and try to stay away from the edges as much as possible.
- Top with the remaining batter.
- Bake at 170°C for 40-45 minutes or until an inserted skewer emerges cleanly.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it to remove the cake. Cool the cake completely on a wire rack.
- Sprinkle with some icing sugar before serving.
- I use only 65g eggs for all my bakes unless otherwise stated.
- You can substitute the pecans with other nuts of your choice.
New definition for Coffe cake! While i am trying this recipe my mom is making great coffee cups to enjoy with it. Thank for your sharing!