Monday, March 8, 2010

Blueberry Orange Coffee Cake

The words "coffee cake" are generally all I need to hear before I'll grab a fork.  I'm sorry I didn't take a picture of the inside of the cake so you could see the luscious blueberry filling - but take my word for it, it's there and it's delicious.  This is a tender and moist cake that works just as well for breakfast as it would for dessert.   And while I can't claim that it's healthy, it's certainly less sinful than your average coffee cake.

This coffee cake has the cinnamon crumbly topping that makes a coffee cake what it is.  It has a thick ribbon of fresh ready-to-burst blueberries, walnuts and orange zest traveling through its middle.  It's delicious straight out of the oven.  What more can you ask for?

Blueberry Orange Coffee Cake
adapted from Stonewall Kitchen Harvest
serves 4-6


the filling:
1 cup fresh blueberries
1/4 cup coarsely chopped walnuts
1 tablespoon sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon

the topping:
1/4 cup coarsely chopped walnuts
2 tablespoons sugar
1/2 teaspoon ground cinnamon

the cake:
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup plain lowfat yogurt
2 teaspoons grated orange zest


1.  Preheat oven to 350.  Spray a 9-inch cake pan with cooking spray and flour it lightly.  Set aside.

2.  Make the filling:  mix blueberries, walnuts, sugar, orange zest, and cinnamon in a small bowl, and set aside.

3.  Make the topping:  mix walnuts, sugar, and cinnamon in another small bowl and set aside.

4.  Make the cake:  Sift together flour, baking powder, and baking soda in a medium bowl and set aside.  In a stand mixer or a bowl with an electric hand mixer, cream the butter and sugar until pale yellow, fluffy and soft, about 5 minutes, at medium speed.  Add egg and beat well.  

5.  Reduce speed to low and add half the flour mixture.  Mix until combined, then add half the yogurt and all the orange zest and beat well.  Add remaining flour and then remaining yogurt, using spatula to scrape down the sides and make sure the batter is smooth and fully incorporated.

6.  Pour half the batter into the cake pan and smooth it out with a spoon or spatula to make an even layer.  Sprinkle with all the blueberry filling.  Top with remaining cake batter, using spatula or spoon to smooth slightly.  Don't worry if the batter is thick and difficult to spread; it's supposed to be that way!  Sprinkle with walnut topping.

7.  Bake for 40-45 minutes, or until a toothpick comes out clean.  Remove cake and let cool 30 minutes before cutting.  Serve.


1 comment:

  1. Wonderful! That makes my collection for sure and I will try it for my company this weekend. Yum.