This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

Mar 11 2013

Blueberry Kuchen

Posted by Amber {Sprinkled With Flour} in Baking, Step-by-Step Recipes

I bought some blueberries at the store the other day, with the purpose of making something tasty with them. I love eating them fresh and have trouble stopping at just one, but I enjoy them even more when baked into a delicious, stick-to-your-hips kind of treat. This German coffee cake from Deborah of Country At Heart Recipes is the perfect kind of recipe to showcase a pint of sweet, juicy blueberries.

This cake is filled with them, and then topped with a crunchy, buttery, crumb topping of brown sugar, pecans, and oats. To put it over the top, it’s also drizzled with a gorgeous glaze. I don’t think you’ll need much persuading to try this yummy treat! Cut a generous slice, make yourself a good cup of coffee (or tea) and enjoy the moment.

You’ll need: sugar, brown sugar, oats, pecans, flour, salt, cinnamon, butter, eggs, vanilla, baking powder, baking soda, nutmeg, buttermilk, blueberries, powdered sugar, and hot water.

Preheat oven to 350ºF. In a small bowl, combine the sugar, brown sugar, oats, and pecans.

Add the flour, salt, and cinnamon.

Add the butter and cut in the butter until crumbly. Set aside.

In large mixing bowl, beat sugar and butter until creamy. Add the eggs one at a time and mix well.

Add the vanilla, mix well and set aside.

In a small bowl combine the flour, baking powder, and baking soda, salt, cinnamon and nutmeg. Mix this into the creamed mixture, alternately with the buttermilk.

Rinse blueberries and drain them. Then place them into a small bowl and sprinkle with the 2 tablespoons of flour. Shake off the excess flour.

Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping.

Bake for 45-55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Start checking the cake a few minutes early so it doesn’t over bake and turn out dry. Remove from oven and allow to cool for 10 minutes.

In a small bowl, combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed.

Mix until smooth and creamy.

Drizzle glaze over the warm cake.

So it looks all pretty.

I have to say this really is a great coffee cake. It’s hearty, crunchy, and sweet, perfect in all the right places. It is best eaten the same day. Your morning will get just a little bit better when you can start it off with a slice of this.

Thanks Deborah for sharing your yummy recipe with us! Make sure you visit Deborah’s blog, Country At Heart Recipes, for a whole list of delicious looking treats.

Printable Recipe

Blueberry Kuchen

by Deborah Vogts on December 5, 2012 in Cakes, Desserts

See post on Deborah Vogts’s site!

5.00 Mitt(s) 1 Rating(s) 1 vote, average: 5.00 out of 5

Description

Here’s a yummy German coffee cake to serve to your family!

Ingredients

FOR THE CRUMB TOPPING:
¼ cups Sugar
⅓ cups Brown Sugar
½ cups Old Fashioned Oats
½ cups Chopped Pecans
¼ cups Flour
¼ teaspoons Salt
¼ teaspoons Cinnamon
5 Tablespoons Butter
FOR THE COFFEE CAKE:
⅔ cups Sugar
6 Tablespoons Butter
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
¼ teaspoons Cinnamon
⅛ teaspoons Ground Nutmeg
½ cups Buttermilk
2 cups Blueberries
2 Tablespoons Flour
FOR THE GLAZE:
½ cups Powdered Sugar
¼ teaspoons Vanilla
2 teaspoons Hot Water, Or As Needed

Preparation Instructions

Preheat oven to 350ºF.

For the crumb topping:
In small bowl, combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake:
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50–60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

For the glaze:
In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake.

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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!