In my family Coffee Cake is the ultimate comfort food. My Mothers grandmother perfected a recipe that has been handed down through the generations. Holiday mornings we inevitably wake up to the smell of a fresh baked confection coming out of the oven. Because I was born in August and blueberries are my all time favorite fruit, Nana would make this special version for my birthday breakfast.
- 1 cup packed brown sugar
- 2/3 cup all-purpose flour (or use a 50/50 combination of rice and tapioca or arrowroot flour)
- 1/3 cup slivered almonds, optional
- 1/2 cup butter
- 2 cups all-purpose flour (or use a 50/50 combination of rice and tapioca or arrowroot flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup white sugar
- 1 egg
- 1/2 cup sour cream
- 1/3 vegetable oil
- 2 tbsp orange juice
- 1 cup fresh blueberries
- 1/4 cup Orange Vanilla Sugar for dusting
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. Make the streusel topping: Mix 1 brown cup sugar, almonds and 2/3 cup flour in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
For the cake: Mix 2 cups flour, baking powder, sugar and salt. Fold in sour cream and oil. Beat in egg and orange juice. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with Orange Vanilla Sugar.
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Photo Credit: Julie Cecchini