| Blueberry Buttermilk Coffee Cake | |||||||||
| from "Bon Appetit" magazine - serves 8 | |||||||||
| TOPPING 2/3 cup sugar 1/2 cup walnuts chopped 2 tablespoons butter chilled 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg CAKE 1 cup lowfat buttermilk 2 large eggs 2 teaspoons vanilla 1 1/2 teaspoons grated orange peel packed 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/4 teaspoon ground nutmeg 1/2 cup (1 stick) butter, cut into pieces chilled 1 1/2 cups unsweetened blueberries frozen |
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| Preheat oven to 350°. Spray with non-stick cooking spray a 9x9x2 baking pan, dust with flour. FOR TOPPING: Combine sugar, cinnamon and nutmeg. Cut-in the butter until crumbly, then stir in chopped walnuts. FOR CAKE: Whisk buttermilk, eggs, vanilla and orange zest in small bowl to blend. Set aside. Stir flour, sugar, baking powder and nutmeg in large bowl to blend. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add buttermilk mixture and stir just until blended. Fold in berries. Transfer batter into prepared pan. Sprinkle topping over. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake completely in pan on rack. |
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