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.
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