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24
is nicely browned and has an internal
temperature of 200°F. Remove from oven and
cool completely on a wire rack before slicing.
Nutritional analysis per serving (one 1.5-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g • fat 2g
sat. fat 0g • chol. 12mg • sod. 219mg • calc. 2mg
fiber 1g
COFFEE CAKES, MUFFINS,
AND QUICK BREADS
Blueberry Buttermilk
Crumb Cake
This coffee cake is guaranteed to receive
rave reviews.
Makes one cake, 16 servings
Nonstick cooking spray
Crumb Topping:
1¾ cups unbleached, all-purpose flour
¾ cup packed light brown sugar
12 tablespoons (1½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
2 teaspoons ground cinnamon
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Buttermilk Cake:
2²⁄
³
cups unbleached, all-purpose flour
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon kosher salt
10²⁄
³
tablespoons (1¹⁄
³
sticks) unsalted
butter, cut into 1-inch pieces, room
temperature
1¹⁄
³
cups granulated sugar
2 large eggs, room temperature
¾ teaspoon pure vanilla extract
²⁄
³
cup buttermilk
3 cups blueberries
Preheat oven to 350°F. Lightly coat a 13 x 9-inch
baking pan with cooking spray; reserve.
To prepare the Crumb Topping: Put all of the
crumb topping ingredients in the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix on
Speed 2 to break up, scrape if necessary and then
turn up the mixer to Speed 4 until the mixture
resembles large crumbs, stopping to scrape bowl
as necessary. Remove and reserve in refrigerator
until ready to use.
To prepare the Buttermilk Cake: Put the flour,
baking soda, cream of tartar, and salt into the
mixing bowl. Using the chef's whisk, select the
MIXING setting and the DRY INGREDIENT
MIXING program to combine the ingredients.
Transfer to another bowl and reserve.
Put the butter and granulated sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and select the MIXING setting and the
CREAMING program. Press the dial to pause the
program as necessary to scrape the entire bowl
and paddle. The mixture should be light and fluffy
by the end of the program. It may not need the
full program time, so keep an eye on the mixture
and stop when it is nice and creamy. Once the
butter and sugar are nicely mixed, stop and
scrape the bowl well. Start mixing on Speed 3
and add the eggs, one at a time, and the vanilla
extract and mix until each is fully incorporated
and batter is smooth. Scrape the entire bowl.
Add half the reserved dry mixture and half the
buttermilk. Mix on Speed 1 until just blended.
Scrape the entire bowl. Add remaining dry
ingredients and buttermilk. Continue mixing on
Speed 1 until smooth and blended.
Pour batter into prepared pan and smooth over
top. Sprinkle blueberries evenly over the top;
lightly press blueberries into batter (submerging
blueberries slightly). Crumble any large clumps in
the crumb mixture and sprinkle the crumb
mixture evenly over the blueberries.
Bake in preheated oven until crumbs are evenly
golden brown and tester is clean when inserted
in center of pan, about 60 to 65 minutes. Remove
from oven and cool on a wire rack before cutting
in pan.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g • fat 16g
sat. fat 12g • chol. 70mg • sod. 178mg • calc. 16mg • fiber 1g
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