It's been one of those days...hotel plumbing problems, I'm losing followers again, I'm worried about my eye, concerns about a person I know. So let's bake.
Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
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Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
👇
1/
INGREDIENTS cake
1 1/3 cups (170 grams) flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
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INGREDIENTS cake
1 1/3 cups (170 grams) flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
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2/
1 teaspoon vanilla
2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
INGREDIENTS topping
1 cup berries, one kind or mixed (I used slightly more than a cup of a mixture of fresh raspberries + frozen blueberries) - frozen do not need to be thawed
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1 teaspoon vanilla
2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
INGREDIENTS topping
1 cup berries, one kind or mixed (I used slightly more than a cup of a mixture of fresh raspberries + frozen blueberries) - frozen do not need to be thawed
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3/
2 – 3 tablespoons granulated brown sugar or packing light brown sugar loosely spooned into the measuring cup (not packed)
1 tablespoon flour
½ tsp ground cinnamon
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2 – 3 tablespoons granulated brown sugar or packing light brown sugar loosely spooned into the measuring cup (not packed)
1 tablespoon flour
½ tsp ground cinnamon
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4/
Preheat the oven to 350°F (180°C).
Lightly grease & flour a 9 x 2-inch (22/23 x 5-cm) round cake pan, tapping out the excess flour. Or line the bottom of the cake pan with a round of parchment paper, lightly buttering the pan then again the parchment before dusting
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Preheat the oven to 350°F (180°C).
Lightly grease & flour a 9 x 2-inch (22/23 x 5-cm) round cake pan, tapping out the excess flour. Or line the bottom of the cake pan with a round of parchment paper, lightly buttering the pan then again the parchment before dusting
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5/
with flour.
Combine the flour, baking powder, baking soda, cinnamon, salt in a small bowl & whisk to combine.
In a large bowl, beat together the softened butter & sugar with an electric beater until creamy, light & smooth.
Beat in the eggs one at a time just until
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with flour.
Combine the flour, baking powder, baking soda, cinnamon, salt in a small bowl & whisk to combine.
In a large bowl, beat together the softened butter & sugar with an electric beater until creamy, light & smooth.
Beat in the eggs one at a time just until
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6/
combined, adding the vanilla with the second egg.
Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 additions, alternating with the sour cream in 2 additions, beginning & ending with dry, blending each addition just until well blended.
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combined, adding the vanilla with the second egg.
Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 additions, alternating with the sour cream in 2 additions, beginning & ending with dry, blending each addition just until well blended.
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7/
Scrape the batter into the prepared pan & bake for 10 minutes.
Once the cake has been put into the oven, prepare the topping by combining the sugar, flour & cinnamon in a medium-sized bowl then toss in all the berries until evenly coated.
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Scrape the batter into the prepared pan & bake for 10 minutes.
Once the cake has been put into the oven, prepare the topping by combining the sugar, flour & cinnamon in a medium-sized bowl then toss in all the berries until evenly coated.
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8/
Once the cake has baked for the first 10 minutes, carefully pull the pan out of the oven and sprinkle the fruit topping all over the top of the cake, trying to evenly distribute the berries then sprinkling on any flour/sugar/cinnamon remaining in the bottom of the bowl.
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Once the cake has baked for the first 10 minutes, carefully pull the pan out of the oven and sprinkle the fruit topping all over the top of the cake, trying to evenly distribute the berries then sprinkling on any flour/sugar/cinnamon remaining in the bottom of the bowl.
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9/
Return the cake to the oven & bake for another 30 minutes or until the cake is slightly puffed, the center is set and a tester inserted into the center of the cake comes out clean.
Remove the cake to a cooling rack & allow to cool for 10 minutes. Run a sharp knife
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Return the cake to the oven & bake for another 30 minutes or until the cake is slightly puffed, the center is set and a tester inserted into the center of the cake comes out clean.
Remove the cake to a cooling rack & allow to cool for 10 minutes. Run a sharp knife
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10/
carefully around the edges to loosen the cake from the pan and invert onto a rack, remove the parchment then invert onto a serving platter so the berries are on top. Serve warm or at room temperature.
Enjoy!
carefully around the edges to loosen the cake from the pan and invert onto a rack, remove the parchment then invert onto a serving platter so the berries are on top. Serve warm or at room temperature.
Enjoy!
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