Week 1 - A Cinnamon and Blueberry Cake
Alright, so my first post of the year is a little late. To be fair, I did make an honest effort to try a stuffed chicken recipe last Sunday, but was overcome with a cold and had to cancel my plans. I took the week to recover and decided this weekend I would catch up with two desserts.
The first was a Cinnamon and Blueberry cake. I baked it on Friday night and served it to friends over board games on Saturday. It was a big hit!
Technically it wasn’t difficult to make. There wasn’t any decorating involved or any tricky steps. I did have to bake it longer, I possibly used too much butter in the crumble or it could be that I used 10% milk rather than buttermilk. The final result was really good though.
Despite me making it the night before and also having it in the oven longer than the recommended time, the cake was moist! Comments from my friends were that it tasted like a fresh cinnamon bun with blueberries. Most were a fan of the topping, the crusty layer adding contrast to the moist inside.
I ate mine with a nice cup of tea, and enjoyed every crumb!
Final Rating: 8/10
Final Rating: 8/10
Source - What to bake & How to bake it by Jane Hornby
Pre-heat the oven to 350℉. Grease a 9-inch square cake pan with butter, then line it with parchment paper. Put the butter and sugar in a large bowl and beat with an electric mixer until fluffy and light.
Mix the flour, baking powder, baking soda, and salt, then sift them into the bowl. Add the eggs and vanilla.
Beat everything together until smooth, then beat in the buttermilk and milk to make a smooth creamy mixture.
Ingredients
For the Cake
¼ cup plus 3 tbsp soft butter
¾ cup sugar
1 ⅔ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs, room temperature
1 tsp vanilla extract
½ cup buttermilk
1 tbsp milk
For the fruit layers and crumb
1 tbsp cinnamon
¼ cup turbinado sugar
2 cups blueberries, fresh or frozen
⅓ cup flour
A pinch of salt
2 tbsp butter, room temperature
1 tsp confectioners sugar
Pre-heat the oven to 350℉. Grease a 9-inch square cake pan with butter, then line it with parchment paper. Put the butter and sugar in a large bowl and beat with an electric mixer until fluffy and light.
Mix the flour, baking powder, baking soda, and salt, then sift them into the bowl. Add the eggs and vanilla.
Beat everything together until smooth, then beat in the buttermilk and milk to make a smooth creamy mixture.
Spoon half the batter into the prepared pan. Mix 1 tbsp cinnamon and 2 tbsp turbinado sugar, then scatter half of this over the cake, followed by half the berries. Repeat the layers.
Make the crumb topping. Put the flour, salt, remaining cinnamon and turbinado sugar in a bowl. Cut the butter into small pieces, add them to the flour, then rub together until it looks like fine crumbs. Sprinkle over the top of the cake, then bake for 35 min. Let cool for 15 min before lifting out of the pan and cool on a rack.
Make the crumb topping. Put the flour, salt, remaining cinnamon and turbinado sugar in a bowl. Cut the butter into small pieces, add them to the flour, then rub together until it looks like fine crumbs. Sprinkle over the top of the cake, then bake for 35 min. Let cool for 15 min before lifting out of the pan and cool on a rack.
Comments
Post a Comment