September 20: Blueberry Crunch Cake

We made another batch of almond bars this week, but Ty and I made this coffee cake for my niece Evelyn's baptism celebration this past weekend; I thought I'd share this recipe instead.  Incidentally, Ty promised he would try a piece since he was helping to make it, but for some reason, none of my kids think they like blueberries and in the end, Ty wouldn't try it!

Blueberry Crunch Cake

• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 pint blueberries

1. Beat egg whites until fluffy and stiff.  Set aside.
2. In a separate bowl, beat butter and sugar.
3. Add in the egg yolks.
4. Sift the flour with the other dry ingredients.
5. Alternate adding the flour mixture with the buttermilk.
6. Add the extracts.
7. Fold in the egg whites.
8. Fold in the blueberries.
9. Spread in a greased 10x15 pan.

Topping

• 1/4 stick butter
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup coconut (we left this out since most people in our family don't care for coconut)
• 1 tsp. cinnamon

1. Mix topping by hand and sprinkle on top of the coffee cake.
2. Bake cake at 350 degrees for 40-45 minutes.

Just an FYI-I've also made this in 2 loaf pans.  Just as tasty, but as in the coffee cake, the blueberries did sink to the bottom. 

November 15: Sour Cream Coffee Cake

Don't you love his new smile?

Growing up, this was my FAVORITE coffee cake to eat!  When I found some sour cream in the fridge that was on the brink of expiring I knew this is what we could make this week...even though I had planned for something else (stay tuned...). 

It worked out well because when I asked Ty if he wanted to help me bake something, he went to the cupboard and pulled out the cinnamon and said, "Use this!"  Good thing the recipe calls for cinnamon! :)

For your tasting pleasure...

Sour Cream Coffee Cake

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 3 cups flour
• 1 cup sour cream
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla

Cream butter and sugar.  Add eggs one at a time, beating well after each.  Add dry ingredients, alternating with sour cream.  Mix.  Add vanilla.  Mix. 

Filling

• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup sugar
• 2/3 cup chopped walnuts or pecans (optional)

Pour 1/2 of the batter in greased 9x13 pan.  Cover with 1/2 of the filling.  Repeat.  Bake 40 minutes at 325 degrees.