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Coffee Crumb Cake
Nb persons: 16
Yield:
Preparation time:
Total time:
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| Ingredients Coffee Crumb Topping: | |
| 1/3 cup | rolled oats |
| 3 tablespoons | whole-wheat flour |
| 3 tablespoons | brown sugar, firmly packed |
| 1/4 teaspoon | ground cinnamon |
| Pinch | sea salt |
| 1 tablespoon | canola oil |
| 1/3 cup | unsalted butter |
| 1/4 cup | low-fat cream cheese |
| 1 1/3 cups | evaporated cane juice |
| 3 | egg yolks |
| 1 teaspoons | pure vanilla extract |
| 2 cups | all-purpose flour |
| 2 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | sea salt |
| 1 1/4 cups | buttermilk |
| 1 pound | fresh or frozen blueberries |
| 2 cups | chopped pecans |
Instructions
1. Preheat oven to 325º. Prepare a 10" cake pan by spraying lightly with canola oil and dusting with flour.
2. In a medium bowl combine all ingredients for Coffee Crumb Topping and mix well. Set aside.
3. In a large mixing bowl, cream butter, cream cheese and evaporated cane juice on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
4. In another large bowl sift together flour, baking soda, baking powder and salt.
5. Add half of dry mixture to creamed mixture and mix briefly. Add half of buttermilk and mix briefly. Add remaining half of dry mixture and mix until just combined. Add remaining buttermilk and mix until just combined. Do not over mix.
6. Pour batter into prepared pan and top with blueberries. Sprinkle crumb topping and chopped pecans evenly over top of cake and bake for 30 minutes. Rotate cake 180º and bake for an additional 20 minutes or until a toothpick inserted in the center
of the cake comes out clean. Cut into 16 slices.
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