My Husband's Fave Blueberry Coffee Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This is modified with half the streusel, and reversed order of stacking ingredients so it's on top. We also swapped coconut milk for milk to add a creamy density. You could use any fruit and/or use the cake layer and vary the additions. So yummy! Ingredients:
1/2 cup packed brown sugar |
1/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup butter |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter |
1 cup white sugar |
1 egg |
1 teaspoon vanilla extract |
2/3 cup coconut milk |
1 cup blueberries |
Directions:
1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
2. Make the streusel topping: Mix 1/2 cup brown sugar, 1/3 cup flour, and cinnamon in a medium bowl. Cut in 1/4 cup butter; topping mixture will be crumbly. Set aside.
3. For the cake: Beat 1/2 cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the coconut milk to the creamed mixture, beating well after each addition.
4. Add 1/2 the streusel mixture to the bottom of the bundt. Drop tablespoons full of the batter in the prepared pan. Cover with berries and the remaining streusel.
5. Add remaining batter by tablespoons.
6. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.
|
|