Monday, 4 June 2012

Blueberry White Chocolate Coffee Cake

This is one of the cake that I like to kickstart my day with. It is not too sweet, has nibble of white chocolate, tart berries and crunchy almond topping. You may replace the almond with half cup of chopped hazelnuts.
This cake is so simple that you can prepare it in 10 minutes, bake it for 30 minutes and serve it in 10 minutes later. Deliciouzzzzz

  • 2 cups of plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 55g butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup buttermilk
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup chopped white chocolate or white chocolate chips
  • 11/2 tbsp coarse sugar
  • 1/4 cup chopped almond

Preheat oven to 160C. Line a 9 inch round or square baking tin with aluminum foil and lightly grease.

In a bowl, sift together flour, baking powder, baking soda and salt. Set aside

In a large bowm cream butter and sugar together until light and fluffy. Beat in the egg and vanilla extract and almond extract until smooth. Stir in about half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture. Stir until just combined.

Fold in berries and white chocolate chipsto evenly distribute them. Pour batter into prepared pan and spread into even layer. Sprinkle with coarse sugar and chopped almond.

Bake for 40-45 minutes, or until the skewer inserted into the centre of the cake comes out clean.

Cool completely before slicing.

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