Sunday, May 17, 2009

Buttermilk Blueberry Crumb Cake


Getting ready to go to Ryan's and Kristine's
My Kitchen aide died on me and they wanted over $200.00 to fix it. It was not that old but past the warranty so I thought I would wait and see what happened. Well Gottschalks is going out of business and I have been looking and waiting but their going out of business sales was more then anyone else regular price. Well to make a long story short they got up to 40% off and then on top of that they were having an extra 20% off so I got a Cuisinart for a little over $200.00
It came with a recipe and a DVD for how to use it and better yet the recipes being made. One of the recipes was this one and let me tell you it was a huge hit. I have people who want to order one from me. I will write the recipe how it is written but I have to confess I did not have buttermilk so I used mild with a little apple cider vinegar in it.
Crumb Topping
13/4 cups unbleached, all-purpose flour
3/4 cup packed brown sugar
12 T butter, at room temperature, cut into 12 pieces
2 t cinnamon
3/4 t pure vanilla
1/4 t salt
Buttermilk cake
2 2/3 cup unbleached, all purpose flour
3/4 t baking soda
3/4 t cream of tarter
1/2 t salt
2/3 c unsalted butter, at room temperature, cut into 10 pieces
1 1/3 cups sugar
2 large eggs, at room temperature
3/4 t vanilla (I never measure this I just pour in)
2/3 C Buttermilk
2 1/2 cups blueberries
Preheat oven to 350 lightly coat a 13x9x2-inch pan with cooking spray.
To prepare crumb topping, place the flour, brown sugar, butter,cinnamon,vanilla and salt in the mixing bowl.. With a flat mixing paddle mix for 20 seconds, then increase speed and mix until the mixture resembles large crumbs, about 40 to 60 seconds. Remove and reserve in refrigerator until ready to use.
To prepare butter milk cake, place flour, baking soda, cream of tarter and salt in a bowl and mix well to combine. Place the butter and sugar in mixing bowl and stir to combine mix on low for about 30 seconds then increase speed and mix until light and fluffy, about 1 minute, add eggs one and a time scraping bowl a few times., add vanilla and mix on low for 30 seconds. Scrape the bottom and sides of mixing bowl. Add half of the flour mixture and half of the buttermilk, mix on low speed for one minute. Add remaining flour and buttermilk and mix on low for 30-40 seconds longer until smooth and blended.
Pour batter into pan, smooth over top, sprinkle with blueberries evenly over top and slightly press down into batter. Crumble and large clumps in the crumb mixture and sprinkle over the top of blueberries.
Bake in preheated 350 degree oven for 60-65 minutes, until crumbs are evenly golden brown and cake tester comes out clean when inserted in the center of pan. Remove from oven and place on wire rack to cool. Cool completely before cutting

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