Three Recipes to Get You Through the Summer

Blackberry Coffee Cake with Streusel Topping

Ingredients

Butter for coating the pan

Topping:

1/3 cup all purpose flour

¼ cup granulated sugar

2 tablespoons packed brown sugar

½ teaspoon ground cinnamon

¼ cup (1/2 stick) cold unsalted butter

Cake:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon ground ginger

¼ teaspoon salt

¼ cup (1/2 stick) cold unsalted butter

½ cup granulated sugar

1 large egg

1 teaspoon vanilla

1/3 cup milk

1 ½ cups frozen blackberries (from one 10-ounce package)

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.

2. For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

3. For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.

4. Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.


Yield: 8 to 10 servings

All recipes courtesy "The Deen Bros. Cookbook: Y'all Come Eat," 2008.