Blueberry-Orange Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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The orange peel and fresh juice in this cake give it a delicious aroma and a moist texture, while the blueberries add color. Ingredients:
5 cups king arthur unbleached all-purpose flour |
1 cup sugar |
3/4 cup packed brown sugar, divided |
2 tablespoons baking powder |
1/2 teaspoon salt |
2 to 3 teaspoons grated orange peel |
3/4 cup cold butter |
1 cup chopped walnuts |
2 eggs plus 2 egg whites |
2 cups milk |
1 tablespoon orange juice |
2 teaspoons vanilla extract |
2-1/2 cups fresh or frozen blueberries |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a bowl, combine flour, sugar, 1/2 cup brown sugar, baking powder, salt and orange peel. Cut in butter until mixture resembles coarse crumbs. Add nuts. Beat eggs, whites, milk, juice and vanilla; stir into dry ingredients just until moistened. Fold in berries.
2. Spoon half into a greased 10-in. fluted tube pan. Combine cinnamon and remaining brown sugar; sprinkle over batter. Top with remaining batter.
3. Bake at 350° for 1 hour 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 16-20 servings.
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