* Exported from MasterCook *
Blueberry Crunch Cake
1 cup unsalted butter -- softened
2 cups sugar -- divided
4 eggs -- separated
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk
1 dry pint blueberries -- dusted with flour
TOPPING
1 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup moist flaked coconut -- chopped
3/4 stick unsalted butter -- cold
Grease and flour a 10 x 15 x 2-inch pan. Measure all ingredients for batter, sifting together all dry ingredients. Prepare berries by removing any stray stems and dusting with flour. Prepare topping by working all ingredients together and cutting butter into the rest. (This can be done in a food processor using the metal blade.)
For cake, cream butter well and add 1-1/2 cups sugar, a small amount at a time; beat until light and fluffy. Add egg yolks, one at a time, and beat until light. Add vanilla and almond extracts. On lowest speed of mixer, add sifted dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Beat egg whites until soft peaks form and then slowly beat in remaining 1/2 cup sugar until whites are stiffly beaten. Lighten cake batter by gently hand-stirring in about 1/4 to 1/3 of the total beaten egg whites and then gently fold the remaining egg whites into the cake batter. Add floured berries and fold in evenly. Pour cake batter into prepared pan; level and sprinkle topping evenly over batter.
Bake at 350 degrees F. for 45 to 55 minutes or (Check at 40 minutes) until a toothpick inserted in center of cake come out clean.)
This is an unusual size pan. It can be halved and baked in an 8 in. square pan - took about 45 min.
Source:
"Epicurious Recipe Forum"
S(Internet Address):
"http://food4.epicurious.com/HyperNews/get/swap/61226.html"
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Blueberry Crunch Cake
1 cup unsalted butter -- softened
2 cups sugar -- divided
4 eggs -- separated
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk
1 dry pint blueberries -- dusted with flour
TOPPING
1 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup moist flaked coconut -- chopped
3/4 stick unsalted butter -- cold
Grease and flour a 10 x 15 x 2-inch pan. Measure all ingredients for batter, sifting together all dry ingredients. Prepare berries by removing any stray stems and dusting with flour. Prepare topping by working all ingredients together and cutting butter into the rest. (This can be done in a food processor using the metal blade.)
For cake, cream butter well and add 1-1/2 cups sugar, a small amount at a time; beat until light and fluffy. Add egg yolks, one at a time, and beat until light. Add vanilla and almond extracts. On lowest speed of mixer, add sifted dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Beat egg whites until soft peaks form and then slowly beat in remaining 1/2 cup sugar until whites are stiffly beaten. Lighten cake batter by gently hand-stirring in about 1/4 to 1/3 of the total beaten egg whites and then gently fold the remaining egg whites into the cake batter. Add floured berries and fold in evenly. Pour cake batter into prepared pan; level and sprinkle topping evenly over batter.
Bake at 350 degrees F. for 45 to 55 minutes or (Check at 40 minutes) until a toothpick inserted in center of cake come out clean.)
This is an unusual size pan. It can be halved and baked in an 8 in. square pan - took about 45 min.
Source:
"Epicurious Recipe Forum"
S(Internet Address):
"http://food4.epicurious.com/HyperNews/get/swap/61226.html"
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