Today 19th October, is my mom's birthday and we are celebrating her birthday with a blueberry coffee cake, wish we were with her to share the cake. Happy Birthday Amma - from D and me. Thank you for your endless affection and I cherish the very special bond we have.
Coffee cake need not contain coffee. This term can also be used in connotation to cakes served with coffee/ tea. These are usually flavoured with fruits, nuts and cinnamon.
This cake definitely has a place in my list of favorites.The cake is really light and soft and is quite rich in its flavors ( of cinnamon and blueberries). Enhanced with the crunchiness of baked almonds, we ended up eating half of the cake within couple of hours.
I used about 3/4 cup of sugar and with the blueberries the sweetness was just perfect. You can go upto 1 cup of sugar if you want more sweetness.
The recipe is as follows :
Prep time : 10 mins
Baking time : 50 mins
Ingredients :
All purpose flour / Maida - 2 cups
Blueberries - 1 cup [ I used frozen and didn't thaw ]
Sugar ( white ) - 3/4 cup [ or one cup as per taste ], [ I used fine sugar, if not available use powdered sugar ]
Melted butter - 1/3 cup
Almonds - 1 cup, sliced
Cinnamon powder - 1/4 tsp
Baking powder - 1.5 tsp
Baking soda - 1 tsp
Milk - 1 cup + 1/4 cup ( additional, if required )
Apple cider vinegar - 1 tbsp
Vanilla essence - 1 tbsp
Brown sugar - 1.5 tbsp
Salt - 1/2 tsp
Procedure :
In a small bowl mix almonds, brown sugar and cinnamon and keep it aside.
In a bowl mix butter, sugar, apple cider vinegar, vanilla essence , milk and stir properly.
In a big bowl mix all purpose flour, salt, baking powder, baking soda properly and add in the wet ingredients (the butter - sugar- milk mix ) and mix properly without any lumps. Don't use a hand mixer, just stir everything with a large spoon. Over mixing an eggless batter will cause the cake to deflate after it is baked.
Add more milk if the batter is too thick ( I added 1/4 cup of additional milk ) .
Once you get a smooth batter add in half of the blueberries. [ If using fresh blueberries just wash and add them, if using frozen - do not thaw them as the water from blueberries might change the color. Even though I did not thaw the frozen blueberries, they still let out water and changed the batter color, which is totally okay as it did not affect the final result.]
Preheat the oven at 350 F and grease the baking pan.
Pour the batter over the greased pan and top with the remaining blueberries .
Sprinkle the almond mix over the cake and make sure that the almonds and blueberries stick to the batter.
Even though the cake is very light, it doesn't rise much. I will probably add more vinegar next time.
Flip the cake after 10 mins when warm . Refrigerate while storing.
Serve with coffee / tea.
Happy Bday Amma !!
Hiiiiiiiiiii Saranya, Convey our wishes to your mother for her birthday. Nice cake. I have been telling your MIL that on your return to India you should start a special cake shop for eggless cakes as you have specialised well in this. Say hiiii to Dwarak.
ReplyDeleteThanks a lot Aunty :)) Sure will convey your wishes to both :))
ReplyDeleteHappy Birthday Mami!
ReplyDeleteAwesome cake Saran. Kandippa try pannaren. Question is - what does apple cider vinegar, can it also be regular vinegar? I know regular vinegar helps rise the cake.
Thank you mayura :) The trick is 1 tbsp of vinegar with 1 tsp of baking soda for each egg and any vinegar can be used. I was skeptical about using apple cider vinegar due to its odor, but it did not leave any smell or taste.
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