For an 8" cake, here's what you'll need.
For the Cake
Bowl 1
- 1 and 3/4 cup all purpose flour
- 1 cup sugar
- 2 tbsp baking powder
- 1/4 tbsp baking soda
- 1/4 tbsp salt
- 3 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
And then a cup of Blue Berries (or) RaspberriesFor the Topping
- 1/2 cup all purpose flour
- 2/3 cup sugar
- lemon zest
- 1/2 cup unsalted butter (chunk 'em up)
- Preheat the oven to 350 F
- Grease and flour a spring-foam pan. (Spring Foam Pan is one where you can pop out the base of the cake pan). A regular pan works too, but then keep a constant watch on the cake as it bakes and take it off the oven as soon as the cake is 95%up done. You end burning the base of the cake, otherwise.
- Mix bowl 1 ingredients and set aside
- Mix and beat bowl 2 ingredients. Pour bowl 1 ingredients into bowl 2 and mix well until smooth.
- Pour into the prepared pan
- Now, arrange the blue berries on the batter in a pattern and set aside.
To make the crumbs, chunk up the butter into small cubes. Add in the flour and sugar in proportions mentioned atop and use a fork to mix them roughly. When you use the fork to do this, the process is very uncomfortable, but it gives the crumbs the semi-mixed texture.Bake for 35-40 mins or until the crumbs begin to turn brown
Voila! It's done and serve warm or at room temperature
I was expecting some coffee essence in it. :).
ReplyDeleteBut Nivi, i usually use 2 eggs, for 1 3/4 cups, 8 inch cake. 3 eggs is fine is it?
I dont get frsh blueberries here :(, i am going to try something simliar with stawberry and coffee essence and crumbs next week!! :). Lets see how it comes out
The cake looks so good,blueberries and crumbs makes it look so yummy and tempts you so much. :)
ReplyDeleteThanks Swetha! Typically just the coffee flavor can render the cake tasting very intense. Shd try it while making flan or something!
ReplyDeleteLemme know how yours turns out, will try it out here.
Strawberries or Raspberries should work well too
3 eggs worked fine as I did not use butter. The sour cream n 3 eggs, gives the cake a spungy texture. You can try it with 2, but the batter may be hard to beat.
ReplyDeleteah, yea, dint notice the no-butter/oil part. Here you don't get sour cream either , so i substitute with buttermilk to get that moistness in muffins and cakes. Let me try the strawberry + coffee flavor to see how it works. :)
ReplyDeleteI sometimes substitute eggs with yoghurt, n that works well.
ReplyDeleteA friend of mine, who is a vegan tried the banana nut muffins without eggs and added condensed milk instead. She said it tasted great! You could try that too.