I can't think of a single improvement and I will most likely make it again. My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake. After 15 cool on a wire rack or cutting board. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Add pumpkin and sour cream, and beat well.Add eggs, 1 at a time, beating well after each addition.Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).Place butter in a large bowl beat with a mixer at medium speed 1 minute or until light and fluffy. Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk.Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. To prepare cake, coat 10 inch bunt pan with cooking spray dust with 2 teaspoons flour, set aside. Let the cake cool for at least 30 minutes and then drizzle the glaze over the top. You can do this by gently inverting the cake over a large plate and then flip back over to the cooling rack. Let cool for 15 minutes and then remove from the pan. When the cake is done, transfer to a cooling rack. Add the lemon juice and whisk until smooth. Combine the powdered sugar and lemon zest in a bowl. While the cake is baking, make the glaze. Bake at 350✯ for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out dry. Sprinkle the crumbles over top of the cake batter in the pan. Pour in the melted butter and gently stir with a fork to form large crumbles. Combine the flour, sugar and cinnamon in a small bowl. Gently fold in the coated blueberries and spread the batter into the greased pan. Mix until well combined - the batter will be thick. Gradually add the dry ingredients and the sour cream, alternating between the two. Add the eggs (one at a time) and the vanilla extract, and combine well. Using a hand-mixer or stand mixer, cream the butter and sugar together until fluffy. (This will help the blueberries stay suspended in the coffee cake as it bakes rather than falling to the bottom.) Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture to the blueberries. Whisk the flour, baking soda, baking powder, and salt in a bowl to blend and remove any lumps. Preheat the oven to 350☏ and grease a 9-inch square cake pan.So, the the icing on the cake, so to speak, is that this recipe has updated and amended to guarantee success, thanks to your feedback. Give it a good beating and it turns into a lovely glaze that you can drizzle over the top. It may seem like you don’t have enough liquid for this glaze, but it just takes the lemon juice a minute or two to dissolve the sugar. If you want a really thick glaze, add another teaspoon or two of powdered sugar to the mix. Mix the powdered sugar and lemon zest with just 2 tablespoons of lemon juice (about one lemon) for a nice pourable consistency. The lemon glaze that goes on top after baking couldn’t be simpler. If you don’t have a 9-inch square pan, move up to a 9-inch by 13-inch baking pan and check the cake at 40 minutes because it will cook a little faster. Don’t try to substitute an 8-inch pan because this coffee cake rises high and fills a 9-inch square. The updated recipe is designed for a 9-inch square cake pan, metal or ceramic (ceramic will take the longer suggested time). If you made the original recipe in a metal cake pan, the timing was too long and the cake became dry. While it worked perfectly in ceramic and stayed moist, it did take longer to bake. The biggest issue with the original version of this cake was the pan it was baked in. Secondly, I hope you try again because this cake is really worth it and your success means a lot to me. If you’re one of those folks who reached out, first of all, thank you. It was anything but dry when I made it, but you talk and I listen! So, back to the drawing board, making it again and I now understand the issues and have amended the recipe so that you will all have success. Perfect, except for one thing… I heard from several of you that you found the cake dry. I baked it in a pretty ceramic dish that could go straight to the table, which meant that it would stay warm for longer as I served it to guests, plus I didn’t have to wash any extra pans for baking, serving or storing. This recipe started out as a quick, simple blueberry crumb coffee cake, paired with a simple lemon glaze – one of my favorite flavor combinations. The History of this Blueberry Coffee Cake
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