Saturday, 20 October 2012

Sour Cream-Blueberry Crumb Cake, Cake Slice Bakers October 2012

It has been a fast year, I can’t believe we have come to the end of cooking from The Cake Book by Tish Boyle published by John Wiley and Sons 2006.
For this last bake we were given free choice of the book. It was a hard decision, I was very tempted by Raspberry Mousse Cake, Chocolate Almond-Coconut Cake and White Chocolate Raspberry Cake, but in the end of the day I went for something quicker and that used up some of the blueberries in my fridge.
Sour Cream Blueberry Crumb Cake is what I chose, a tender crumbed cake due to the sour cream with a fruity layer of blueberries and a crunchy crumble (crumb) top. I baked this for a dessert one night and it went down well. At its best on the day it is made, the berries make it a bit heavy on day two. This is an easy cake, but needs a few bowls and a jug! Good with cream or custard.
If you would like to see what my fellow bakers chose and baked see here for the blogroll. See you next month for the unveiling of our new book!

Sour Cream-Blueberry Crumb Cake
From The Cake Book by Tish Boyle
Crumb Topping
1 cup plain flour
¼ cup granulated sugar
1/3 cup dark brown sugar, firmly packed
1 teaspoon cinnamon
Pinch salt
3 ½ oz butter, melted
1 ½ cups plain flour
1 ¼ teaspoons baking powder
¼ teaspoon bicarbonate of soda (baking soda)
Pinch salt
1 cup blueberries
8 fl oz sour cream
1 ½ teaspoons vanilla extract
5 oz butter
1 cup granulated sugar
2 large eggs

Crumb Topping
Stir together the flour, two sugars, cinnamon and salt in a bowl. Add the melted butter and fork it through until the mix is damp and uniform.

Cake1. Line a 9 inch square tin with baking parchment, preheat the oven to 180oC.
2. In a bowl whisk together the flour baking powder, bicarbonate of soda and salt.
3. In another bowl toss the blueberries with 1 tablespoon of the whisked flour mixture.
4. In a jug mix the sour cream and vanilla extract.
5. In the bowl of an electric mixer cream the butter and sugar until light and fluffy. Beat in the eggs one at a time mixing between each egg. Scrape down sides as needed. At low speed mix in the flour in three lots, alternating with the sour cream mixture in two. (flour, sour cream, flour, sour cream, flour). By hand fold in the blueberries with a spoon or spatula, then spoon / spatula into the prepared tin and smooth the top.
6. Sprinkle over the crumb mixture, breaking it up with your fingers to make an even topping.
7. Bake for around 45 minutes or until a cake tester comes out clean of crumbs. Cool in the tin on a wire rack. Cut into 16 squares.

Next Up: Under the Walnut Tree