I’m a huge fan of Bon Appétit’s magazine. I enjoy recreating talented
recipes and exploring an array of different cultures, flavors and tastes. Truth
be told, this is probably the closest I may get to learn the art of cooking from so
many different cultures at an affordable price! I tend to focus on the recipes only
and ignore the high-end vacations, advertising and very expensive cooking tools
that sometimes put a damper in it for me. I understand that advertising is a huge
part of sponsoring magazines, radio stations etc. but I really prefer magazines
that appeal to everyone’s pockets. Anyway, before I start rambling, my main
focus when reading the magazine are the many good recipes that follow good old
home cooking recipes, talented chefs and restaurants and I use these to inspire
my own thinking and baking.
This morning as I woke to bake some orders I had for Très Leches,
I decided to dibble and dabble with a coffee cake recipe that grabbed my
attention from the September issue of Bon Appétit while my moist cakes baked
away. This recipe, given to Bon Appétit by Pastry chef Eric Wolitzky, is served
at a restaurant called “Cakes and Ales” in Atlanta, Georgia. Wolitzky’s recipe
for “Old Fashioned Blueberry Coffee Cake” put a tasty spin on the traditional
coffee cake we all enjoy.
I have made Old Fashioned Blueberry cake quite a few times but this
version has become a new favorite among friends and clients! I feel a little
saddened that I personally did not develop this and would like to think that
at some point in all of my recreations of coffee cake, I would have eventually
stumbled on this one (sarcastic thinking).
Eric Wolitzky definitely had something special up his sleeve when he
created this moist, layered “Old Fashioned Blueberry Coffee Cake” for his
patrons; I have to thank Bon Appétit for saving me a trip and reeling in this
particular one. This blueberry coffee cake is a three layered cake with first the
batter, then a mixture of brown sugar and cinnamon, topped with remaining
batter and then blueberries and finally a crumb topping made with pecans, flour,
butter, salt and sugar– the results? A moist flavorful warm coffee cake that puts a
delectable smile on your face!
I’m going to be kind and share with all of you that are not receiving monthly
issues from Bon Appétit, and let you in on some blueberry happiness. If you don’t
feel up to baking it don’t worry because I can definitely help you there and have
Minah’s Sweets bake it for you!
I do hope you give it a try and let us know what you think about Chef Wolitzky’s
version of “Old Fashioned Blueberry Coffee Cake”
Stay Sweet….
Old Fashioned Blueberry Coffee Cake
Crumb Topping:
½ cup all purpose flour
¼ Cup plus 2Tbsp. (packed) dark brown sugar
½ tsp. kosher salt
¼ cup pecans, toasted and chopped
3 Tbsp. chilled unsalted butter, cut into ¼” cubes
CAKE
Nonstick Vegetable oil spray (I used butter)
1 ½ cups all-purpose flour
1 Tbsp. cornmeal
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
¾ cup plus Tbsp. sugar, divided
6 Tbsp. (3/4 stick) unsalted butter. Room temperature
½ tsp. vanilla extract
2 large eggs
1-cup buttermilk
1 Tbsp. ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10oz)
1 tbsp. panko (Japanese breadcrumbs)
8x8x2” Metal Pan
Crumb Topping Instructions: Whisk flour, sugar, and salt in a medium bowl. Stir
in nuts. Add butter; using your fingertips, work butter into dry ingredients until
large, moist crumbs begin to form. Set topping aside. Do Ahead: can be made 5
days ahead
Cake instructions: Preheat oven to 350F. Coat pan with nonstick spray(I used
butter). Line bottom with parchment paper; set aside. Whisk flour, cornmeal,
baking powder, baking soda, and salt in a medium bowl; set aside.
Using an electric mixture on medium speed, beat ¾ cup sugar and butter in a
medium bowl until light and fluffy, 3-4 minutes. Beat in Vanilla. Add eggs one at a
time, beating to blend between additions and occasionally scrapping down sides
of bowl, until mixture is pale and fluffy, 3-4 minutes longer.
With mixture on low speed, add dry ingredients to bowl in 3 additions, alternating
with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour
half of batter into prepared pan smooth top. Whisk remaining 3 Tbsp. sugar and
cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining
batter over; smooth top.
Toss blueberries with Panko in small bowl; scatter evenly over batter. Sprinkle
crumb topping over blueberries.
Bake cake until top is golden brown and a tester inserted into center comes out
clean, 55-65 minutes. Let it cool completely in pan.
*8-12 servings. Can be made 1 day ahead. Store in an airtight container. *
This recipe was adapted from Bon Appétit.
Refrences:
Lovekin, Jonathan. “Cakes & Ale.” Bon Apetit Sept. 2012: 120-22. Web.
