Streusel-Layered Coffeecake

This delicious coffeecake is a favorite that our family has enjoyed for many relaxed weekend breakfasts over the years. We love the buttery-rich brown sugar-and-pecan streusel that is layered in the middle and on top of the cake. Oh, my goodness, it is good no matter what you want to serve it with. But, because it is rich, I usually serve it alongside something as simple and uncomplicated as scrambled eggs and fruit. The coffeecake is the star of the meal. This wonderful recipe comes from The New McCall's Cookbook; new back in 1973! Blessings...

Recipe: 

Streusel Mixture:
1/2 cup light-brown sugar, firmly packed
2 tbsps. soft butter
2 tbsps. unbleached all-purpose flour
1 tsp. cinnamon
1/2 cup finely chopped pecans, or nuts of your choice

Batter:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2-1/2 tsps. baking powder
1/2 tsp. salt
1 egg
3/4 cup granulated sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp. vanilla extract

1. Preheat oven to 375 degrees. Grease an 8 x 8 x 2-inch baking pan or a 9 x 1-1/2-inch layer-cake pan.
2. Make Streusel Mixture: In a small bowl, combine brown sugar, flour and cinnamon; cut in butter with a pastry blender until crumbly. Stir in pecans; set aside.
3. Make batter: In another small bowl, combine flours, baking powder and salt.
Set aside.
4. In a medium bowl, with a rotary beater, beat egg until frothy. Beat in sugar and butter until well combined. Add milk and vanilla. With a wooden spoon stir in flour mixture until well combined.
5. Turn half of the batter into prepared pan. Sprinkle evenly with half of streusel mixture. Repeat with remaining batter and streusel mixture.
6. Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.

Yield: 8 servings
315 calories per serving
2 grams fiber per serving

Blueberry Sour Cream Coffee Cake

Yesterday, a friend that I hadn't spent time with in ages was able to join me for lunch and a wonderful time of catching up. This precious friend is so easy to have as a guest. She just loves to eat and hates to cook, so she really appreciates any effort put forth for her, and she is easy to please. And, like me she loves soup any time of the year, so I made the recipe for Pinto Bean Soup that is posted on 1/9/2010, she brought some fruit and I pulled this wonderful blueberry coffee cake out of the freezer from a few weeks ago. Little did I know that blueberries are her favorite fruit, so this choice was a real winner. She thought it was as delicious as my hubby and I did, and I was thrilled that my friend was blessed. After all, isn't that what cooking for those we care about is all about? Blessings...

Recipe:

3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 tsp. vanilla
3 cups unbleached flour
1-1/2 tsps. baking powder
3/4 tsp. baking soda
1/4 salt
1 cup low-fat sour cream
Filling:
1/4 cup packed brown sugar
1 tbsp. unbleached flour
1/2 tsp. ground cinnamon
2 cups fresh or frozen blueberries (do not thaw frozen berries)
Glaze:
1 cup powdered sugar
2-3 tsps. milk or more

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternately with the sour cream beginning and ending with flour mixture.
3. Spoon a third of the batter into a greased and floured 10-inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
4. Bake in a 350 degree oven for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. To make glaze, add milk to powdered sugar 1 tsp. at a time until a good drizzling consistency.

Yield: 12 servings

Blueberry Coffeecake

This lovely coffeecake is perfect for a weekend breakfast, brunch, or a special holiday gathering. The recipe is very easy to put together and can be made in advance and reheated when needed. I love to serve it with eggs and a breakfast meat, or quiche for a family breakfast. The recipe comes from a favorite old cookbook entitled "San Francisco A La Carte". Fabulous recipes! Blessings...

Recipe:

1/2 cup butter, softened

1 cup sugar

3 eggs

1 tsp. baking powder

1/4 tsp. salt

1 tsp. soda

2 cups unbleached flour

1 cup light sour cream (I've also used plain, low-fat yogurt)

2 cups fresh or frozen blueberries

Topping:

1 cup packed brown sugar

1/4 cup butter

1/4 cup unbleached flour

1. Cream butter and sugar in a large bowl of an electric mixer. Add eggs, baking powder, salt, and soda and mix until combined.

2. Alternating, add flour and sour cream; 1/4 flour and 1/3 sour cream until combined.

3. Gently stir in blueberries with a wooden spoon or spatula.

4. Pour into a well-buttered 9 x 13-inch baking pan.

5. For the topping: Cream brown sugar and butter; add flour to get a semidry, lumpy mixture. Sprinkle on top of the batter.

6. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.

Yield: 12 servings

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