- The Source: Bon Appetit September 2012
- The Cook: Just me…with the “help” of one fluffy kitty
- The Menu: Old-fashioned blueberry coffee cake
- The Background: I’ve been on a bit of a baking kick lately. Since we’d had a break from scorching hot weather, it seemed like a great time to turn on the old oven. High off my success with blueberry baked oatmeal, I decided to try out another blueberry recipe and this one sounded too good to pass up.
- The Beginning:
This should also be called: where I messed it all up.
See, one of the most appealing things about this recipe was the picture in Bon Appetit because it showed the prominent layers of the final creation. You are supposed to go: half of batter, layer of cinnamon sugar, rest of batter, blueberries and lastly, streusel.
I got distracted…I went: half of batter, cinnamon sugar, blueberries, rest of batter and then streusel. As soon as I added the berries, I knew something had gone awry. I even contemplated removing them one by one. And then I thought, oh hell no. So not worth it.
Of course, in the end it didn’t make one bit of difference. It still looked amazing. I mean — just look at the top of it — sugary buttery goodness, my friends. Those are some of the best things in life!
And once I tasted it, I didn’t miss that pretty visible layer of cinnamon sugar, snuggled in between layers of cake. Really I didn’t. I swear.
Ok, ok, fine. I guess I
was am still a little bitter about it. But just a little. How can you stay mad when you know you get to eat this?
- The Verdict: I brought this to work and it disappeared incredibly fast. In fact, it went so quickly I was happy I had left a few pieces at home before I packed it up. And I can attest that, even two days later, those pieces were still perfectly moist when I remembered where I had hidden them!
Now I won’t say it was the quickest recipe to put together and there was a good amount of dirty dishes involved, but it wasn’t complicated. If you don’t mind a little effort, it makes a really lovely cake.
However, as much as I liked the final result, I felt like it was missing something. I quizzed my co-workers to see what they thought. One said it needed more sugar, which I can appreciate, but when I have coffee cake I like to pretend like I’m not eating dessert for breakfast so I didn’t mind that it wasn’t super sweet. Another co-worker mentioned more salt — which I fully agreed with. And finally I put my finger on what else was missing, which brings me to…
- Next Time: Besides a touch more salt (maybe even a sprinkling on the berries to make them pop), the other thing that was sad lacking was acid. I tend to believe that when you have blueberries, lemons should be close by. Some zest and a squeeze of lemon would have made this even better. As it is though, I’ll definitely make it again — and when I do, I’m determined to pay better attention to the directions because I want to to see if my version can be as pretty as the picture in the magazine. Until then, this will have to do!