Friday, May 18, 2012

THB : Blueberry Streusel Coffee Cake

It's our third bake at The Home Bakers (THB), where we are currently baking from "Coffee Cakes" by Lou Seibert Pappas. Three weeks has already passed and for this third bake, Chaya of Bizzy Bakes has chosen Blueberry Streusel Coffee Cake. Stop by Bizzy Bakes to see other lovely bakes by Chaya.



A lovely cake with juicy blueberries and yummy streusel on top.


This cake was supposed to be bake in a 9" springform pan as instructed in the recipe. But I made only half the recipe, and baked it in a 6" round cake pan, greased and lined. It bakes up beautifully. 


I used frozen blueberries and at first am afraid that the blueberries might just sink to the bottom of the cake, but they did not! They are scattered throughout the cake very nicely.


The topping is really yummy. Bits of crunchy walnuts when eaten warm and tastes great too the next day when it has soften. I like it that this cake has an equal amount of all-purpose flour and whole-wheat flour, as I have not use whole-wheat flour in cake-making, not that I can recall. I was expecting a dense and compact cake texture, but it turns out soft and with just the right amount of moistness.


On the first day, I can taste a slight soda taste, though my daughter did not complain, and say that the cake is really nice. However, I can't taste the soda the next day, and even had two slices for my breakfast with a mug of hot black coffee. I guess that baking soda is used because of the whole-wheat flour, the next time, when I make this, I'm gonna reduce the amount of soda and increase the baking powder. The whole-wheat flour gives a nice texture to this cake. As usual, I reduced the amount of sugar slightly.


This cake has a lovely soft crumb and bursting with juicy blueberries.  A good cake to have for breakfast or for tea-time with a cup of your favourite tea!



I've read from the comments over at THB regarding some of our fellow bakers having problem removing the cake because of the streusel. I use a pan of about 2" height, depending on the cake, that way when the cake has done baking, it will reach to the level of the cake pan, making it easier to invert the cake without disturbing the streusel. Loosen the sides of the cake with a thin flat knife or a spatula. Place a flat plate over the top of the cake, covering the pan that the cake was baked in, using both hands hold the cake pan and the plate, gently overturned the cake upside down on plate. Remove the cake pan and place a wire rack over the bottom of the cake, now facing up. Hold plate and wire rack and turn cake right side up, remove top plate and let cool completely. Once cool, repeat steps to store cake on a plate. To summarize, always use a flat plate, not a wire rack when placed over the streusel, that way the streusel won't drop off. And use a plate that is bigger than the cake, covering the streusel completely. Try to use a baking pan that is not too high when baking cakes with streusel.


Please do pay a visit to our THB bakers to see their lovely bake and stop by Chaya of Bizzy Bakes for the recipe.


Welcome to The Home Bakers


THB is currently baking from Coffee Cakes by Lou Seibert Pappas, if you would like to join in, please hop over to THB for details on how to become a member. Everyone's welcome!




32 comments:

  1. with all the bluberries in it the cake looks delicious!

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  2. Yummy with lots of blueberries...so what is Streusel actually? I saw lots of walnuts too.

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    1. Hi Angeline,
      Streusel is sweet crumbly topping that is scattered on top of the cake before baking, which is made up of sugar, a little amount of butter, some nuts, oats, etc with a touch of some spice like cinnamon, nutmeg, etc. It adds a nice crunch as the streusel will be crispy after baking. Give this a try, this cake is yum!

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  3. Oh Joyce, your Blueberry Streusel Coffee Cake looks so yummy! I like that you "trimmed" the size too! I must pop by Chaya's right now! Thank you so much for sharing...

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  4. Eileen@Hundred Eighty DegreesFriday, May 18, 2012

    Good morning, Joyce! I can see the generous portion of walnut on the streusel toppings. Great!

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  5. Joyce, yours look very much like the photo in the book. I havent bake mine... but certainly looks very good.

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  6. Thanx Joyce for the tip. I always hface the same problem with the streusal cakes. Now I know how to invert them :D
    I didnt get any soda taste in my cake. It was perfect from the moment it came out of the oven. Although my berries did sink to the bottom :(
    Have a nice day!
    Anuja

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  7. I too love blueberries in baking stuff...This looks delicious

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  8. hi Joyce, love the look of your cake, so pretty!
    i will bake mine today or tomorrow :)
    thks for sharing the tips!

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  9. looks deliious with yum topping

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  10. Hi Joyce,

    Sorry that I can't make it for this bake and will definitely be baking for the next THB bake.

    Seeing how delicious this cake is... makes me feel like baking it too maybe within the next 3 weeks...but there is too much for me to catch now. I will try my best and see what happens.

    Zoe

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  11. Looks yum
    http://followfoodie.blogspot.com/

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  12. Oh Joyce, I believe that this is a cake full of flavour! And the topping is simply yummylicious!

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  13. Super irresistible topping, quite an inviting cake.

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  14. Joy, I love any cake with streusel on top. This looks gorgeous - look at all that lovely streusel! Too bad about the baking soda taste but I know exactly what you mean - I've had that too. Thankfully you couldn't taste it the next day. Looks delicious! Have a lovely weekend......

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  15. Wow! Your cake looks like the one on the cookbook cover, delicious! Lovely & well done with lots of blueberries! I've baked mine & added some raspberries. Mine does not have any soda taste at all but tasted really delicious that again lasted only 10 minutes on the table! LOL Another amazing recipe that I'll certainly bake again! Have a great weekend, Joyce! :)

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  16. Looks so awesome, very perfectly done..

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  17. hi joyce, thanks for the tips. It never crossed my mind to turn it like this cos i was all the time worry that the streusels will fall. NOw i know what to do if the time i forget to do the lining again. I see that your blueberries were all well scattered thruout the cake. Lovely bake and a very nice cake!

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  18. oo laa laaa..bake some for next weekend??

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  19. this looks so delicious and moist! i'd love a piece, please :)

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  20. Perfect for breakfast or afternoon tea!

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  21. Gorgeous cake! I would love to eat this!

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  22. cake looks delicious ans so moist. love to have that slice.

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  23. This is a beautiful looking cake, Joyce - love the idea of blueberries with streusel topping. Reading the remarks about turning out the cake without disturbing the topping - wondering if maybe this would be best made in a springform or loose-bottomed tin?

    Sue xo

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  24. Delicious and moist, would love a big slice of that with my tea.

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  25. I used a 8 inch springform pan and that worked great for me.
    Whe really liked the streusel topping too.

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  26. Thanks for the tips Joyce! My streusel dropped all over as well when I unmould the cake (but I didn't mind haha because I ate them all up). This is a lovely cake!

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