Secretly Green Blackberry Smoothies
As much as I love baking for breakfast, on some of these summer mornings where you can already feel the heat coming at 8 a.m., a smoothie is in order.
Well, I think all of the presents are wrapped that aren’t going out of state. But that is just the tip of the iceberg. There’s much to do (and much fun to be had) before we can take a break for the holidays. I’m a little worried about keeping everything straight. If only I could find my favorite notebook to keep things straight in.
Another sign that I need to get organized: while perusing my files and panicking about what content I have left for the blog and how much I need to create, I come across something this gorgeous that I’ve totally forgotten about:
This coffee cake fed the two of us for a week’s worth of breakfasts, and it was exactly what you’d want in a coffee cake. Yellow, not-too-sweet batter, streusel topping and a punch of tartness from the fresh cranberries – and of course, excellent paired with coffee or tea. Yes, it is perfect for the holiday season. But it’s probably perfect for other times too. The main cake batter is so nice, I know I’ll be using it again in the spring for berries and in the summer with peaches and… and… and…
Here’s what you need:
2 1/2 cups AP flour
2 teaspoons baking powder
Pinch of kosher salt
1 stick butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sour cream
2 cups fresh cranberries
3 tablespoons sugar
And for the streusel topping:
1/2 cup light brown sugar
1/2 cups AP flour
1 stick unsalted butter, softened and cut into cubes
Preheat oven to 350 degrees. Butter and flour a 9×9″ glass baking dish.
Cream the butter and sugar (from the batter, not the streusel) until light and fluffy. While the mixer is going, add the eggs in one at a time.
In a separate bowl, stir together the flour, baking powder and salt. Add both extracts and sour cream to the mixer, then slowwwwly add in the flour mixture as well. Finally, toss the cranberries with the 3 Tbsp. sugar and fold into the batter.
Transfer the batter into the glass baking dish. In a separate bowl, use your fingers to mix the butter, brown sugar and flour from the streusel ingredients section until the mixture appears mealy. Sprinkle to coat the top of the cake.
Bake for 50-60 minutes.
Adapted lightly from Sweet Paul.
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