Blueberry Coffee Cake

买了盒蓝莓想烤蛋糕. 之前的blueberry muffin虽然很好吃, 但是想试试新的方子玩. 于是google一番, 找到一个评价很高的, 叫blueberry coffee cake.
我本来以为coffee cake是要在配料里放咖啡咧, 不禁想象了一番泡在咖啡里的蓝莓滋味…看方子里却提都没提咖啡.

于是查了一下, 原来coffee cake是配咖啡什么的类似茶点蛋糕, 通常用方形烤盘烤出来, 面上撒一层叫sterusel的东东, 就是比如碎果仁啊糖啊月桂粉(cinnamon)混合成的crumbly topping.

方子是这个:
http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-coffee-cake-recipe/index.html

Ingredients

Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

我没有全麦面粉. 本来是可以直接全都用all purpose flour的, 但是家里的玉米面(corn meal)老也没用, 于是就用了1 3/4 cup的all purpose flour, 混了1/4 cup的corn meal. 就这么点玉米面混进面粉里看都看不出来, 但最后蛋糕烤出来却比较黄, 而且质地十分crumbly不太像cake.
也没有白糖了, 就全用的红糖做的streusel.
没有yogurt, 就用的sour cream.
没有canola oil, 就用vegetable oil.
没有walnut, 于是用pecan烤了几分钟搅碎了代替. 话说我都不知道两者有什么区别, 貌似都差不多是核桃? 但是查了一下好像walnut会苦一点, pecan会肥大一点甜一点?
米国人的方子总是倾向于放太多糖, 所以我减少了一点点糖的用量, 但最后烤出来感觉多放点糖大概也不会过甜. 下次再试的话估计会直接按方子放糖.

过程大多部分都简单, 总之就是搅合放软的黄油和vegetable oil, 糖, 鸡蛋, sour cream和vanilla extract呼噜呼噜成匀糊糊后把拌好的面粉, 玉米面, baking soda和盐分次倒进糊糊里搅匀, 就算调好了batter了.
比较复杂的部分在于把这个粘乎乎的面团状batter铺平到烤盘里, 撒一层pecan, 糖和cinnamon混合物, 铺上一层蓝莓, 然后再糊上一层那个很粘的batter. 要把这粘稠的面团糊开成均匀的一层可真不容易, 废了我老鼻子劲哟.

然后就是进350F烤箱烤了. 我看网页上很多评论说要比方子里说的烤的久一点才行. 但我烤了30分钟端出来似乎就没有粘糊了. 不过考虑了一下决定还是放回去多烤了5分钟.
猜想因为玉米面的关系, 我的蛋糕整体比网页上的图片里要深色些, 切开也黄不少, 颗粒比较粗.

方子里说要等凉透了再切, 我哪里等得了! 放了3分钟就拿了个塑料刀锯了一块下来尝,虽然热乎乎的蓝莓有点奇怪, 看着也不如网页上美(我习惯了!), 但是总体味道还是不错底: 有水果的丰满柔软也有nut的敦厚味道.

From Life 生活乐趣

P.S. 昨天晚上腌了鸡腿, 今天中午烤了. 腌之前把肥胖的鸡腿四周都切了些口子好让调料渗透. 放400F的烤箱烤20分钟里后转到375F又烤了25分钟端出来, 结果一口气就吃了3个(远目…). 鸡腿入味了果然也很好吃, 而且肉的质地也很moist, 不像鸡脯什么的容易干巴巴. 不比鸡翅膀差多少么. 但是价格便宜好多呀. 决定以后要烤鸡肉就买鸡腿好了.

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