I grew up with
blackberry coffee cake every Sunday morning.
I’m pretty sure the secret family recipe featured Bisquick pancake
mix. In an attempt to make the cake more
local this recipe replaces all refined sugars with maple syrup and honey, and
makes use of an overnight rest to soften the whole wheat flour. If you look in your freezer and don’t have
any frozen fruit then you know that this summer you need to freeze more (which
is how I feel after finishing the raspberries in this cake!).
Frozen Berry Coffee Cake
Recipe adapted from Joy of Baking’s “Blueberry Cake.”
Cake Batter:
½ cup all-purpose flour
½ cup whole wheat flour
(or 1 cup of hard sifted flour or light spelt flour instead of the above
flours)
⅓ cup milk
¼ cup melted butter or oil
⅓ cup maple syrup
½ tsp. vanilla
¼ teaspoon salt
1 tsp. baking powder
1 egg
2 cups frozen berries
(blueberries/serviceberries/raspberries/strawberries/blackberries…)
Streusel Topping:
⅓ cup whole wheat or hard sifted flour
2-3 tbsp. oats/barley flakes/spelt flakes
¼ cup cold butter, chopped into pieces (or use
a fork to crush the butter)
¼ cup honey
2-3 tbsp. unsweetened coconut flakes
(optional)
2-3 tbsp. ground walnuts or pecans (optional)
Mix together the flours, milk, butter/oil, and maple syrup, cover and
refrigerate overnight. In the morning
add the salt, baking powder, and egg.
Pour/scoop the batter into a greased cake pan (or pie dish) and top with
the frozen berries. Preheat the oven to
350.
Mix together the streusel topping with a fork or pastry cutter until the
butter and dry ingredients have formed together into pea-sized clumps. Alternatively you can use a food processor to
mix it all together.
Cover the berries with the streusel and bake for 40-50 minutes, until a
toothpick or fork inserted in the centre comes out clean. Allow to cool for a few minutes before serving.
Serve with some really deliciously-strong [organic fair trade] coffee….
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