Apple & Blueberry Coffee Cake
Rainy Day baking
There is something to be said about rainy Spring days. A few once in a while is fun, it gives me the chance to just cook and bake to my hearts content.
I have beautiful apples and lovely blueberries and a want for a coffee cake, a coffee cake is made to have with coffee, or tea! It is not coffee flavoured, though some are.
This recipe is mine and I use the brown sugar for added flavour and moistness to my batter, it gives the apple and blueberry mixture great taste and an extra oomph of deliciousness to the cake batter itself. It is also so easy to make, replacing the weekly muffin recipe.
Apple & Blueberry Coffee Cake
Fruit Mixture
2 c. sliced apples, ¼-inch thickness
1 c. blueberries
1/3 c. brown sugar
2/3 c. white sugar
½ tsp. cinnamon
½ tsp. nutmeg
Cake
½ c. soft butter
½ c. brown sugar
2/3 white sugar
2 eggs
1 tsp. vanilla
2 c. unbleached flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 c. Kefir or buttermilk
Preheat the oven to 375° F.
Grease your Bundt pan. (A pan that looks like an oversized doughnut.)
1. In medium pan, heat apples and sugars over medium heat till simmering, stirring to make sure sugar dissolves without burning. Simmer for 5 minutes, add blueberries and heat through. Set aside.
2. In mixing bowl, beat the butter and sugars till light in color, add eggs and vanilla, beat for 3 minutes.
3. Mix the flour, baking powder and baking soda with salt.
4. Add flour, kefir or buttermilk to mixing bowl and beat for 2 minutes to incorporate well, and until your batter is smooth.
5. Spread 2/3 of the batter on the bottom. Spread all the fruit over the first layer without the juice from the cooking and top with the rest of the batter.
6. Bake for 30 minutes or till toothpick inserted into the cake comes out without any uncooked batter.
Let your cake rest 10 minutes before removing from the mold, flip onto a pretty serving plate and serve warm or cold. It is delicious with heavy cream, iced or whipped cream!
Bon appétit!
