Wow! This really made the house smell good. I was so in the mood for coffee cake after last week's baking adventure, so I decided this was the week. It will be so nice to have coffee cake around for breakfast over the long weekend.
This recipe first appeared in the January, 2005, issue of Sunset magazine. It isn't difficult to make, but it does dirty a lot of bowls. In our neck of the woods, blueberries don't usually come around until July. I used frozen blueberries leftover from a previous baking project, and I didn't notice any problems with that. The cake is baked in a 9-inch spring-form pan. It's poured into the pan in layers. The first layer, the cake, is a stiff batter, and so I used my fingers to press it into the corners of the pan. Next, is a cream cheese layer, which is a lot easier to pour. The recipe says to leave a half-inch border around the edge. A little of mine seeped out to the edge without causing any problems. I made the fruit layer up yesterday so it was cool when I started today. Then the last layer is made from reserving a little of the cake batter and mixing it with sliced almonds.
I was a little surprised that the cake didn't brown more than it did, but then I realized that I was seeing the cream cheese layer under the topping. When I removed the sides of the cake pan, it smelled so good! Now I can't wait to dig in. But I will.
3 comments:
Yummy, I can almost smell it too. I am copying and pasting this one into my recipe file.
OMStars, that looks too good to be true-sour cream, blueberries, cake-what’s missing from this creation ?~! Only a quart of ice cold whole milk served in a double walled stainless mug which also capably works as a measuring cup courtesy of the ounce markings inside. Treasure !~!
OK Barbara, you have my address.
Send a piece, right now!
LOL
I know, there won't BE any leftovers...
:D
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