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The Daily Biff
     
 
Sat, 20 Aug 2005

Biff's Blackberry Coffeecake
I took the opportunity this morning to make use of some of the fresh blackberries available in the blackberry patch behind our back yard. This coffeecake is (more or less) a combination of a couple recipes I found in some of the cook books we have... plus a wee bit of improvisation of my own.

Fruit Mixture
3 cups fresh blackberries
2 tbs cornstarch
1 tbs sugar

Cake Batter
1½ cup flour
½ cup sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp cardamom
¼ tsp salt
4 tbs butter
1 egg
1/2 cup buttermilk
1/2 tsp vanilla

Crumb Topping
½ cup flour
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cardamom
4 tbs butter

Preheat oven to 350°F and grease a 8x8x2-inch glass baking pan.

Fruit Mixture. In medium-sized saucepan, combine fruit, cornstarch, and sugar. Toss gently until blackberries look evenly coated with cornstarch and sugar. Cook over medium heat, stirring occasionally until bubbly. Cook and stir about 2 minutes more, then set aside.

Cake Batter. In a mixing bowl combine flour, sugar, baking powder, baking soda, cardamom, and salt. Cut in butter. Beat egg and combine with buttermilk and vanilla. Add to flour mixture and stir until moistened.

Crumb Topping. Combine flour, brown sugar, cinnamon, nutmeg, and cardamom. Cut in butter.

Spread half of cake batter into bottom of baking pan. Pour fruit mixture on top of batter. Drop remaining batter onto fruit filling in small mounds. Sprinkle crumb topping over batter. Bake for 40-45 minutes.

:: Posted by rus on Sat, 20 Aug 2005 10:01 am
:: Filed under /recipes/breakfast



         

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