26 March 2011

Old School Blueberry Cardamom Coffee Cake

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I ran 5 miles today. The whole time I kept thinking to myself, cake sounds good. By mile three I had psyched myself up so much that the moment I walked in my door I pulled out my butter to start softening. Then I showered, because even though it is below freezing outside here, I was a little ripe.

There was a reason I kept thinking cake. It's my mom's birthday this week. Go Mom! Her mantra is once you have kids, you are allowed to celebrate your birthday for the entire month. She has stayed adamant about this since I was a child. Of course, when my niece was born, my brother tried to claim the same right and my sister-in-law put a kabash on that.

To indulge my Mom, I have been bringing over some treats once a week for the last several weeks. And this time around I was itching to make her a Blueberry Cardamon Coffeecake. Neither of us are big on coffee, but I thought I would bring it over for breakfast tomorrow and we could hang out and have some tea.

The Shopping List:

  • 1-1/2 sticks of unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup Egg Beaters
  • 2 cups wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cardamon
  • 1 tsp salt
  • 1-1/2 cup blueberries
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/4 cup Nutella
  • 2 tbsp ground espresso
  • 1 tsp nutmeg
  • 1/2 cup walnuts

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The Cake:

Preheat the oven to 350°F. In a bowl mix together the butter and granulated sugar until it starts to fluff. Add in egg beaters about half at a time and mix thoroughly. With the empty butter wrapper, grease a 9 inch circular spring-form pan and put to the side.

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In a separate bowl mix the flour, baking powder, baking soda, cardamom, and salt.

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And dirtying one more bowl, mix in the blueberries and about a half cup of the flour mix.

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Take the rest of the flour mix and add about of a third of the bowl and 1/2 cup of sour cream. Mix well. Repeat until all the flour and sour cream is incorporated into the butter mix. Finally mix in the blueberries with a wooden spoon (or any utensil that will not mush up the yummy berries). Spread the batter into the cake pan and make sure the top is even.

Bake in the oven for 40-45 minutes.

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The Topping:

While the cake bakes, we move over to the topping. Bring a small sauce pan on medium heat and add in the water and brown sugar to a boil. You want the sugar to dissolve in the water. Take the pan off of the heat and mix in the Nutella, nutmeg, and ground espresso. With that last little punch, this is definitely going to rival the coffee with the flavor. Pour the topping mix into a bowl and allow to chill and harden in the refrigerator until the cake is done.

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Take the cake out of the oven and make sure the center is firm. Allow to cool completely. I left it on the bottom of the spring-form pan and put a larger plate on bottom, inverted a smaller teacup cake to lift the cake up slightly. Then taking the topping out of the refrigerator and drizzle on top. The cake is smaller then the plate, and the extra topping is captured in the large plate.

Sprinkle walnuts on top. The blueberries meld so well with the nuts and make it a fantastic breakfast treat with a cup of joe (or tea in me and my Mom's case).

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