I have been a cake lady for many years, and just realised we haven’t yet shared many cake recipes on my blog! Today is a special day for me because I’m sharing my favourite recipe. I always enjoy making this, and eating it!! Coffee cake!!!!
As soon as you include fruits and other ingredients like chocolate and caramel in the name of your cake, it becomes full of energy, and people think it is hard to make or will take hours to create. This beautiful cake is a lifesaver and so tasty because I have never met a cake lover who doesn’t like my coffee cake.
But what about cake lovers who don’t like coffee?? Almost every week my sister and I have this conversation (because I bake this almost every week) where she says “When will I bake a cake and what I will make?” I always say I would love to make a coffee cake right now (there is always time for coffee cake!). Then every time she says “but I don’t like cakes with coffee in it”, and I will say “that’s fine there is no coffee in my recipe!” … a coffee cake can have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it!
So here we go
INGREDIENTS
FOR THE TOPPING
- 4 tablespoons packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
FOR THE CAKE BATTER
- 1 3/4 cups sifted self-raising flour or all-purpose flour
- 1 teaspoons baking powder
- pinch teaspoon salt
- 1/4 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 2 cups fresh blueberries (if you are using frozen do not defrost)
INSTRUCTIONS
- Make the topping: Combine the brown sugar, flour, cinnamon, and butter in a small bowl. Using your fingers, mix until no lumps remain. Preheat the oven to 175°C and set an oven rack in the middle. In a medium bowl, whisk together butter and sugar. Then add your egg, mix until creamy. Get all your sifted flour in, add salt and baking powder with half of the milk, mix well and continue mixing when adding the rest of the milk.
- Transfer half of the batter to the pan and spread evenly. Sprinkle handful topping evenly over the batter. Add all your blueberries evenly then cover with rest of the batter and finish off with rest of the topping evenly spread.
3. Bake for around 40 minutes, until golden brown around the edges and a cake tester, comes out clean. Let it cool in the pan, or serve right away from the pan. I can never wait until it cools down!
The cake can be frozen for up to 3 months. Please let me know how your cake comes out. Share some pictures if you get the chance to try the recipe.
Stay safe
