Sunday, October 16, 2011

Sunday Morning Sundry

Thought I'd give you all a lovely recipe I tried this morning taken from "APinch of This, A Dash of That" cookbook from Gooseberry Patch. I adapted the recipe with better ingredients as we do not use margerine. It's quite easy and is sooso light and fluffy and moist!

Blueberry Streusel Coffee Cake
taken from "Pinch of This, Dash of That" adapted by Kileah McIlvain

2c. flour (I combine spelt/unbleached)
1c. sugar (or honey)
3t. baking powder
1t. salt
1/3 c. butter or coconut oil
1c. whole milk
1 egg
1c. blueberries (can be frozen)

*Preheat Oven to 350 degrees
*Beat all ingredients, except blueberries in a large bowl on low speed for 30 seconds. Then on Medium speed for about 2 minutes, scraping bowl occasionally. 
*Grease a 13"x9" pann (i used a bit of coconut oil on my stoneware pan)
*spread half the batter in the pan, sprinkle blueberries, then spread the 2nd half of batter over the top.
*Add streusel topping on top
*Bake in oven for about 40 minutes (or until skewer comes out clean)

Streusel topping: 
1/2 c. walnuts, chopped
1/3 c. brown sugar
1/4 c. four
1/2 t. cinnamon
3 T. butter
*pulse ingredients and spread crumble on top. 

Glaze: 
1c. powdered sugar (can "vitamix" or blend up sucanat for this!)
2 T. whole milk
1/4 t. vanilla extract
*combine all ingredients, drizzle over top of coffee cake after you remove it from the oven. 


1 comment:

  1. Anonymous7:15 AM

    I will be trying this sometime this weekend. And I could use cranberries as well =D

    Heather (Orting)

    Hey, what is that sweetener you keep talking about... sucanat? Keep preaching and teaching me, girl! LOL!

    ReplyDelete