Blueberry Crumb Cake
Автор: Ayn
Prep time:
Cook time:
Total time:
Порций: 12
- ½ cup (100 g) packed light-brown sugar
- ½ cup (70 g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup (55 g) unsalted butter, softened
- ⅓ cup (35 g) finely chopped pecans or walnuts
- ½ cup (1 stick, 113 g) unsalted butter, softened
- ¾ cup (150 g) cane sugar
- 2 large eggs
- 2 cups (280 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (180 ml) milk mixed with 2 tsp vanilla extract
- 1¾ cups (245 g) frozen blueberries
- Preheat oven to 180°C/350°F
- Grease and flour 9-in. springform pan. Tap out excess flour.
- In small bowl, combine brown sugar, flour and cinnamon.
- Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
- With fork, stir in nuts.
- In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
- Beat in eggs, 1 at a time, until blended. Continue to beat 2 to 3 minutes, until light and fluffy.
- In small bowl mix flour, baking powder, and salt.
- With mixer on low speed alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
- Spread two thirds of the batter in prepared pan; crumble ⅓ cup Praline Crumb evenly over batter. Scatter frozen blueberries evenly over top.
- Carefully spread remaining batter over berries (batter will just barely cover). Crumble remaining Praline Crumb over top.
- Bake 65 to 70 minutes, until a wooden pick inserted in center comes out clean.
- Cool cake completely in pan on wire rack.
- Remove sides and bottom of pan; place cake on platter. Dust top with powdered sugar.
Recipe by Мои кулинарные зарисовки at https://www.aynmark.com/archives/45
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