Operating instructions
36
This do-ahead coffee cake will be a favourite for brunch.
Preheat oven to 350°F (180°C). Lightly coat two
13x9x2-inch (33 x 23 x 5 cm) baking pans with cooking
spray; reserve.
To prepare the crumb topping, place the flour, brown
sugar, butter, cinnamon, vanilla, and salt in the Cuisinart
®
mixing bowl. Insert the flat mixing paddle. Turn to
speed 1 and mix for 20 seconds, then increase to speed
3 and mix until the mixture resembles large crumbs,
about 40 to 60 seconds. Remove and reserve in
refrigerator until ready to use.
To prepare the buttermilk cake, place the flour, baking
soda, cream of tartar, and salt in a medium bowl and stir
to combine; reserve. Place the butter and granulated
sugar in the Cuisinart
®
mixing bowl. Insert the flat mixing
paddle. Turn to speed 1 and mix for 30 seconds, then
increase to speed 4 and mix until light and fluffy, about
1 minute. Add the eggs one at a time and mix on speed
2 until smooth, about 1 minute total. Scrape the bottom
and sides of the mixing bowl; add vanilla and mix on
speed 2 for 30 seconds. Add half the reserved dry
mixture and half the buttermilk. Turn to speed 1 and mix
until blended, about 30 seconds. Scrape the bottom
and sides of the mixing bowl. Add remaining dry
ingredients and buttermilk. Mix on speed 1 for 30 to 40
seconds longer until smooth and blended.
Pour batter into pan. Smooth over top. Sprinkle
blueberries evenly over the top; lightly press blueberries
into batter (submerge blueberries slightly). Crumble any
large clumps in the crumb mixture and sprinkle the
crumb mixture evenly over the blueberries.
Bake in preheated 350°F (180C) oven for 55 to 60
minutes, until crumbs are evenly golden brown and
cake tester is clean when inserted in centre of pan.
Remove from oven and place on wire rack to cool.
Cool completely before cutting.
cooking spray
Crumb Topping:
425 ml 1
¾ cups unbleached,
all-purpose flour
175 ml
¾ cup packed brown sugar
180 ml 12 tablespoons unsalted
butter, at room temperature,
cut into 12 pieces
13 ml 2
½ teaspoons cinnamon
3.75 ml
¾ teaspoon pure vanilla
extract
1 ml ¼ teaspoon salt
Buttermilk Cake:
650 ml
2
2
⁄
3
cups unbleached,
all-purpose flour
3.75 ml
¾ teaspoon baking soda
3.75 ml
¾ teaspoon cream of tartar
2 ml ½ teaspoon salt
150 ml
2
⁄
3
cup unsalted butter,
at room temperature,
cut into 10 pieces
325 ml 1
¹⁄
3
cups granulated sugar
2 large eggs, at room
temperature
3.75 ml
¾ teaspoon pure vanilla
extract
150 ml
2
⁄
3
cup buttermilk
625 ml 2
½ cups blueberries,
preferably fresh (If using
frozen blueberries, thaw in a
single layer on layered paper
towels, pat dry)
Makes one cake, 13x9x2 inches (33 x 23 x 5 cm), 16 servings
buttermilk blueberry
cb ck