Happy 2014, everyone!
I know the New Year resolutions have locked into place for many of you, and while I applaud the efforts of those who resolve to avoid “unhealthy” food, I’m not here to encourage– or even remotely support– that behavior.
I’m here to politely-yet-forcibly derail you the best way I know how (and with the purest of intentions, of course): with something irresistibly sweet, served warm, and studded with juicy, ready-to-burst blueberries.
Because life is too short for deprivation under the guise of a resolution.
Consider this coffee cake the anti-resolution. A decadent blend of dense sour cream cake, finely crushed Cinnamon Toast Crunch cereal, and a blanket of berries and pecans tossed in sugar and spice designed to make your resolution rip at the seams. It’s rustic-meets-modern, and as long as you don’t eat the whole cake in one sitting, it’ll serve you and your tastebuds well.
Blueberry Coffee Cake: the Anti-Resolution
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup refined sugar
- 2 large eggs
- 1 (8-ounce) container sour cream
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 teaspoons lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pint fresh blueberries
- 1/3 cup chopped pecans
- 1/4 cup Cinnamon Toast Crunch cereal, pulverized in a food processor until a coarse powder
- 1/4 cup refined sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup powdered sugar
- 4 teaspoons whole milk
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F and lightly grease a 9-inch springform pan
- Beat butter with a stand mixer fitted with a paddle attachment until light and smooth
- Add sugar and mix
- Add eggs, sour cream, vanilla extract, almond extract, and lemon zest and mix
- In a separate bowl small mixing bowl, combine flour, salt, and baking powder
- Gradually add the flour mixture to the wet mixture, mix until fully incorporated
- Pour batter into the greased springform pan
- Use a food processor to pulverize Cinnamon Toast Crunch (if you don't have a processor, pour cereal into a ziplock bag, seal, and crush by hand)
- In a medium mixing bowl, combine blueberries, pecans, Cinnamon Toast Crunch powder/crumbs, sugar, and cinnamon
- Sprinkle mixture over batter
- Bake for 38-42 minutes, or until the edges start to turn a gold brown (the cake may still look slightly underdone-- don't worry! The base is supposed to be very moist, and will continue to bake through a bit after it's removed from the oven)
- Allow cake to cool on a wire rack for 15 minutes
- Keeping cake in springform pan, cover with plastic wrap and place in refrigerator to set for 1-2 hours.
- Remove springform pan (leaving base intact) and place a plate beneath the cake
- If opting to add glaze, whisk together powdered sugar and milk and drizzle over cake
- Cover in plastic wrap and refrigerate for up to a week or freeze for up to a month.
- Slice and serve (I like to serve it cold!)
*Want to trim a few calories and grams of fat without sacrificing taste and texture? Substitute 8 ounces of Greek yogurt (I like Fage brand) for the sour cream!