Did you know that a ‘coffee cake’ is a a moist, tender cake that is often topped with some kind of cinnamon streusel topping, and usually served with coffee? You learn something new every day.
I wasn’t sure how or if this cake was going to turn out. I read the recipe, checked the ingredients and decided that I was going to free it from gluten.
The recipe is courtesy of Style Me Pretty.
For the batter –
1 stick unsalted butter (113g), room temperature
2 tablespoons canola oil (vegetable oil)
1 cup granulated sugar (caster sugar)
2 large eggs, room temperature
1/2 teaspoon baking powder
1 cup all-purpose flour (gluten free plain flour)
2 teaspoons fresh lemon zest
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 teaspoons lemon extract
8 ounces fresh blueberries tossed in 1 tablespoon flour
For the crumble topping –
3 tablespoons packed brown sugar
2 tablespoons granulated sugar (caster sugar)
1/4 teaspoon ground cinnamon
pinch of salt
3/4 cup all-purpose flour (gluten free plain flour)
4 tablespoons melted unsalted butter
1) Preheat oven to 350F (175C).
2) In the bowl of your mixer, add butter, canola oil and granulated sugar and mix on high until light and fluffy (about 4-5 minutes).
3) Next lower speed of mixer to medium and add in one egg at a time mixing after each addition.
4) Slow mixer down again to slowest speed and alternate flour and lemon zest with sour cream until all ingredients are added and batter is smooth. (If you don’t like to use sour cream, you can use yoghurt or cottage cheese.)
5) Add in both vanilla extract and lemon extract and turn off mixer. Note: I didn’t have lemon extract so I used lemon juice instead.
6) Lastly using a spatula, carefully fold in flour tossed blueberries without breaking them in the batter. (Coating the blueberries with flour prevents the blueberries from sinking to the bottom.)
7) Pour the batter in a non-stick sprayed loaf pan and spread evenly.
8) Add granulated sugar, brown sugar, cinnamon, salt and flour to a bowl and pour melted butter over it. Whisk together until crumbs form.
9) Sprinkle crumble topping over the top of cake batter.
10) Bake cake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
11) Remove cake from oven and cool for 10 minutes then remove cake from loaf pan to cool completely.
I was very happy with the way the cake turned out. The crumble (my favourite part) kept its crispy texture despite being in the oven for so long. This easy-to-make cake was so moist and light. The combination of lemon and blueberries was delightful – delightful was the word my brother used to describe the cake.
By the way, and shhh … don’t tell anyone, I used frozen blueberries! Oh the shame! But … but … but … I had taken the berries out of the freezer a couple of hours before I started. So the berries were reasonable thawed out by the time I used them. No harm done.
This cake was a hit with the family :)
“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” ~ C Joybell C