Wednesday, December 9, 2020

Blueberry and Walnut Cake


 



Blueberry and Walnut Cake







We haven't had a cake recipe in a while, so how about this delicious summer treat? Filled with flavor and a bit of blueberry acidity, it looks and tastes delicious. The perfect way to celebrate the start of summer. Dark!

INGREDIENTS

Cake:

  • 1/2 teaspoon kosher salt
  • 1 ¾ cup (198 g) cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk or other milk replacer
  • 3/4 cup (170 g) granulated sugar
  • 6 tbsp (86 g) unsalted butter, at room temperature, softened
  • 1 large egg at room temperature
  • 1 teaspoon of baking powder
  • 2 cups (8 oz / 227 g) fresh blueberries, rinsed and patted dry

Streusel garnish:

  • 6 tbsp dark brown sugar
  • 1/2 cup (65 g) walnuts, lightly toasted
  • 1/4 teaspoon kosher salt
  • 4 tablespoons of old-fashioned oatmeal
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold, cut into small cubes

INSTRUCTIONS

Cake:

First, preheat the oven to 350 ° F. Butter an 8-inch round cake pan and line with parchment paper. Put aside.

Then, in a large bowl, use an electric hand mixer to combine the sugar and butter. Add the egg. Blend until smooth.

In another bowl, whisk together the cake flour, baking powder, baking soda, cinnamon and salt.

Alternate adding the dry mix and milk to the batter, starting and ending with the dry mix. Add ⅓ of the flour mixture to the bowl. Mix together using a sturdy spatula. Add half the milk. Stir to combine. Repeat adding ⅓ of the flour, followed by the rest of the milk and the rest of the flour. Mix until just combined.

Stir in blueberries until well distributed. Transfer the thick dough to the prepared cake pan. Spread in an even layer.

Streusel:

Place nuts, brown sugar, oatmeal, cinnamon and salt in a food processor. Pulse quickly 3 to 5 times until the nuts are coarsely chopped. Add the cold cubed butter. Mix another 3 to 5 times until the mixture is crumbly.

Sprinkle streusel over the cake batter.

Bake for 40 to 45 minutes until the streusel filling is golden brown and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes. Unmold the cake and let cool to room temperature on a wire rack. Sprinkle with powdered sugar before serving. Happy Cooking Time.

RECIPE NOTES

This cake will be very fragile when hot directly from the oven. Let the cake cool before slicing it. For best results, use a serrated knife to slice the cake.

Once sliced, the blueberry cake can be reheated. The cake can also be enjoyed at room temperature or cool.

Since this cake contains moist fruit, store any leftovers in an airtight container in the refrigerator. The cake will keep in the refrigerator for up to 4 days.

Ingredient Notes:

For best results, use fresh blueberries. Frozen blueberries will stain the cake with a greenish-blue tint.

Lightly toast the nuts before making the streusel. Let the toasted nuts cool before mixing.

How to toast the nuts: Spread the nuts out in a single layer on a baking sheet. Toast in 350 ° F oven for 8 to 10 minutes until lightly browned. Check the nuts after 5 minutes to make sure the nuts are not browning too quickly. Let the nuts cool before using.