Filed Under: Child, Dessert, Fruit, Pregnancy, Under 20 Mins

Wild Huckleberry Streusel Sunday Coffee Cake

February 22nd, 2007

By Lou Seibert Pappas, author of Coffee Cakes (Chronicle Books, 2006)

Servings
8, makes one 9-inch cake
Prep Time
40 to 45 minutes
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter at room temperature
  • 6 tablespoons sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated orange zest
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 1-1/2 cups fresh wild huckleberries, blueberries, blackberries, boysenberries, loganberries, raspberries, red currants or pitted sour cherries
  • 1/4 cup unbleached all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup (1-1/2 ounces) chopped pecans or walnuts, plus 10 pecan or walnut halves
Directions
  1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch springform pan.

  2. To make streusel topping: In a medium bowl or a food processor, combine butter, flour, brown sugar and cinnamon. Cut butter in with your fingers or process until the mixture forms coarse crumbs. Stir in nuts and set aside.

  3. To make the cake: In a large bowl, combine oil, sugars, eggs and vanilla, and beat with a wooden spoon or electric mixer until smooth. In a medium bowl, combine flours, baking powder, baking soda and salt. Stir to blend. Add to the creamed mixture, alternating with the buttermilk or yogurt. Beat until smooth. Stir in fresh or frozen berries. Turn into the prepared pan and sprinkle evenly with topping.

  4. Bake 35 to 40 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack 10 minutes, then remove the pan sides and let cool completely. Cut into wedges to serve.

Wild Huckleberry Streusel Sunday Coffee Cake
Photo by Maren Caruso

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