Blueberry Cardamom Coffee Cake

[Guest guest]

I saw this at the Boston Globe website and thought I

would pass it on. It is from the new Didi Emmons book:

 

@@@@@

Blueberry cardamom coffeecake

|

Didi Emmons " Entertaining for a Veggie Planet "

|

FOR THE CAKE:

12 tablespoons unsalted butter (1 1/2 sticks), at room

temperature

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon salt

1.5 cups fresh blueberries

1 cup sour cream

FOR THE TOPPING:

3/4 cup brown sugar

1/2 cup walnuts, chopped

1 teaspoon ground nutmeg

1. Set the oven at 350 degrees. Grease and flour a

9-by-13-inch baking pan.

 

2. In the bowl of an electric mixer, cream the butter

and sugar until fluffy. Add the eggs, one at a time,

and beat until combined.

 

3. In a separate bowl, combine the flour, baking

powder, soda, cardamom, and salt. Mix well.

 

4. Toss the blueberries with 1/2 cup of the flour

mixture.

 

5. Beat the remaining flour mixture into the butter

mixture in three additions, alternating with the sour

cream.

 

6. Fold in the blueberries and spread the batter in

the prepared pan.

 

For the topping:

 

1. In a small bowl, combine the brown sugar, walnuts,

and nutmeg. Scatter the topping over the surface of

the cake.

 

2. Bake the cake 35-40 minutes or until a skewer

inserted in the center comes out clean. Serve warm.

 

Adapted from " Entertaining for a Veggie Planet "

 

Boston Globe, 7/29/03

|

_____

 

RisaG