Blueberry Swirl Cake with Topping

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping8

     This is an outstanding recipe for a moist cake with a tender crumb.  Blueberry swirls and a crunchy topping and Optional Glaze make this the perfect cake for any occasion.  We could eat it all day, every day.  I’ve been making it for years and it is always well received no matter whether we’re entertaining or bringing dessert to a party.  It travels well, and doesn’t need refrigeration.

INGREDIENTS:

1 stick butter (8 TBSP)

1 cup Sugar

2 Eggs

1 cup Sour Cream

1 ½ tsp Vanilla Extract

2 cups Flour

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

One 21 ounce can Blueberry Pie Filling

¾ cup Fresh Blueberries

 

PREPARATION: 

Cream Butter and Sugar on medium/low speed for about 3 minutes or until light and airy.  Add Eggs one at a time.  Add Sour Cream and Vanilla.

Add Baking Powder, Baking Soda, and Salt and mix until incorporated.  Add Flour and beat until combined.

Pour half of batter into a Buttered 9” x 13” baking pan.  Pour Pie Filling on top and smooth evenly.  Sprinkle the Blueberries on top.  Add remainder of batter and swirl with a butter knife.  Then smooth evenly.

Sprinkle on the Topping and Bake at 350° F until topping is golden brown.  (About 45 minutes).

TOPPING INGREDIENTS:

6 tbsp BUTTER

¾ cup Flour

¾ cup Sugar

1 ½ tsp Cinnamon

 

PREPARATION:

Put all ingredients in a small bowl and mix with a pastry blender until crumbly.  Sprinkle on top of cake and bake.

 

OPTIONAL GLAZE:

¾ cup Confectioner’s Sugar

¼ tsp Vanilla Extract

¼ tsp Almond Extract

Dash of Salt

Enough Warm Water to give you a drizzling consistency

 

PREPARATION:

Mix all ingredients in a small bowl with a fork or spoon.  Make sure it’s smooth and there are no Sugar lumps.  Drizzle over cake once the cake is cool.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping

Blueberry Swirl Cake with Topping2

Blueberry Swirl Cake with Topping3

Blueberry Swirl Cake with Topping4

Blueberry Swirl Cake with Topping5

Blueberry Swirl Cake with Topping6

Blueberry Swirl Cake with Topping8

Blueberry Swirl Cake With Topping 9

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BLUEBERRY CINNAMON COFFEE CAKE

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It’s blueberry season! Here’s something new to try. I had blueberries in the freezer. I didn’t even thaw them. I took them out when I began making the batter and threw them in when it was time. They are great! This is my old standby coffee cake, you know . . . the one I’ve been making forever. The one with the slightly crispy edges like cornbread and brownies have. Oh yes, I need another piece.

The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part. The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.
INGREDIENTS: for an 8 x 8 or 9 x 9 pan. (Feel free to double. You can make one to give away or make mini coffee cakes in a cupcake tin.) NOTE: If doubling, don’t forget to double the streusel.
¼ cup Crisco
¾ cup sugar
1 TBSP sour cream or 1 TBSP soft butter
1 egg
2 tsp baking powder
½ tsp vanilla
¾ cup milk
1 ½ cup flour
½ tsp salt

STREUSEL PREPARATION:
In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

CAKE PREPARATION:
In mixer bowl, beat Crisco and sugar until light and fluffy. Add sour cream or butter, egg, baking powder, vanilla and mix well. Alternately add milk and flour, mixing until combined. Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

STREUSEL PREPARATION:

In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

OPTIONAL BLUEBERRIES:
¾ cup fresh or frozen blueberries
1 TBSP flour
¼ tsp cinnamon

In small bowl, mix all ingredients and toss gently. After swirling streusel through cake, fold blueberries into cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

GLAZE INGREDIENTS:
This is something I’ve eyeballed for years. The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.
1 cup confectioner’s sugar
1 TBSP butter
½ tsp vanilla
¼ tsp almond extract
Small dash salt
2 TBSP warm half and half or milk

GLAZE PREPARATION:
In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt. On low speed, begin adding the half and half until you have a nice drippy glaze. Then beat on medium speed for a minute. Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.
NOW . . . How easy was that??? Yep. Pretty easy for all this delicious, moist, cinnamon goodness.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information! You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

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CINNAMON STREUSEL COFFEE CAKE

COFFEE CAKE (6)

     Well, the cinnamon bug got me again.  For a week, I’ve been craving it.  I was going to make apple crisp.  I was SO going to make apple crisp, I had Bob buy the apples.  They’re still sitting on the counter.  Last night I changed my mind and decided to make apple pie.  Yep, apple pie sounded delicious.  This morning I got up and changed my mind again.  I haven’t made my coffee cake in ages and it’s a lot easier than pie, so there you have it.  The outside edges get just a smidge crispy, like the edges of cornbread.  Oh yes, I wanted it badly! 

     My coffee cake has been a staple in my kitchen since my boys were little, and you know they’re both grown now with little ones of their own.  It was one of Cory’s favorite cakes.  If he wants some, he has a four hour drive, so I’m sure he’ll pass. 

     The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part.  The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.  Ohhhhhhhh, I want a piece right now.  So does Bob.  He came out her commenting on how good it smelled and that he’d have to “suffer” with a cookie because the cake wasn’t out of the oven yet.  Today I’m making a glaze to drizzle over the top.  I usually don’t do it, but today I want it all!!! 

INGREDIENTS: for an 8 x 8 or 9 x 9 pan.  (Feel free to double.  You can make one to give away or make mini coffee cakes in a cupcake tin.)  NOTE:  If doubling, don’t forget to double the streusel.

¼ cup Crisco

¾ cup sugar

1 TBSP sour cream or 1 TBSP soft butter

1 egg

2 tsp baking powder

½ tsp vanilla

¾ cup milk

1 ½ cup flour

 

STREUSEL PREPARATION:

In a medium bowl, mix with a pastry cutter or two forks, or two knives:

1/3 cup brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temperature butter

You want to see small lumps in it.  Don’t mix until it’s smooth, or you’ll ruin it.

 

CAKE PREPARATION:

In mixer bowl, beat Crisco and sugar until light and fluffy.  Add sour cream or butter, egg, baking powder, vanilla and mix well.  Alternately add milk and flour, mixing until combined.  Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

 

GLAZE INGREDIENTS:

This is something I’ve eyeballed for years.  The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.

1 cup confectioner’s sugar

1 TBSP butter

½ tsp vanilla

¼ tsp almond extract

Small dash salt

2 TBSP warm half and half or milk

 

GLAZE PREPARATION:

In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt.  On low speed, begin adding the half and half until you have a nice drippy glaze.  Then beat on medium speed for a minute.  Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.

NOW . . . How easy was that???  Yep.  Pretty easy for all this delicious, moist, cinnamon goodness.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

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By Tika for CHEW WANNA EAT? © 2016

COFFEE CAKE (2)

COFFEE CAKE (3)

COFFEE CAKE STREUSEL

COFFEE CAKE (4)

COFFEE CAKE (5)

COFFEE CAKE (7)

COFFEE CAKE (6)

COFFEE CAKE

ORANGE PECAN COFFEE CAKE

     We have new neighbors. For three days I’ve been racking my brain trying to think of something nice to bake for them. What if they don’t like pineapple upside down cake? What if they hate cheesecake? Danish?  Maybe not.  Ugh! I was struggling. Bob suggested my coffee cake. I’ve been using just one recipe forever. It just didn’t seem good enough to give them. So, I took a perfectly good coffee cake and made it even better! I made a small one for us and a larger one for them which I baked in a tube pan.

A spectacular coffee cake with a cinnamon/pecan streusel (I added dates).  The crumb is so light and moist, and wait until you see how fluffy the batter is.

CAKE INGREDIENTS: For 8” x 8” or 9” x 9”

Feel free to double and make two separate cakes or a 13” x 9”

¼ cup Crisco

¾ cup sugar

1 TBSP room temperature butter

1 egg

2 ½ tsp baking powder

2 dashes salt

½ tsp vanilla

½ tsp orange extract

¾ cup measure, half filled with orange juice and ½ filled with milk

1 ½ cup flour

2 tsp orange zest

PREPARATION:

Cream Crisco, sugar and butter until light and fluffy.  Add 1 egg, baking powder, salt, vanilla, and orange extract.  Beat well.  Add flour and beat one minute.  Add orange zest.  Pour into prepared pan and bake at 375° F  for 25 – 35 minutes, depending on size of pan.  Use toothpick test for doneness.

 

STREUSEL: For 8” x 8” or 9” x 9”  (Double if doubling cake batter)

1/3 cup light brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temp butter

1/3 cup chopped pecans or walnuts

1/3 cup chopped dates

PREPARATION:

In small bowl, mix sugar, flour, cinnamon and butter with pastry blender until crumbly.  Stir in nuts and dates.  Sprinkle on top of batter and swirl through.

NOTES:  You know me and dates, I love them.  With the orange, cinnamon, and pecan flavors?  Holy moly!  I always have them in the freezer because I love adding them to cakes and cookies.  Another great addition to this cake would be Craisins.  I think I’d omit the dates if I was doing an orange cranberry cake.

The cake will separate from the sides of the pan a little bit when it’s finished to perfection.  The edges get barely crispy and delicious!

 

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By Tika for CHEW WANNA EAT? © 2015