Blueberry Crumb Cake

Last month when I visit Borden Bookstore,I saw a baking book "The Modern Baking" by Nick Malgieri on sale.Of course I can't resist not buying it..The first recipe I would like to try from this new baking book is Crumb Cake because I never bake any crumb cake before and I have plenty of blueberry in the fridge.I have to use all the blueberry before we leave for our vacation..it's also a good idea to bring some of the cake with us as snack while we on our road trip..The recipe suggested that we should use 9 x 13 x 2 inch or twenty four 2 inch (5 cm ) baking squares pan but I only have 8 x 8 x 2 square pan..So the rest of the batter I use muffin cup to bake..On top of that I also adjust the recipe..I replaced 1 cup of cake flour instead of all purpose flour..The texture of the cake look really smooth and fine..The only down side is the cake is quite dry.I think I shouldn't add in egg yolk as the recipe indicted ..maybe next time I will just omit egg yolk all together...

Ingredients:
Cake Batter:
16 tbsp (2 sticks/8 oz/225 gm) unsalted butter,softened
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
1 cup cake flour,sifted
1 1/2 cups all purpose flour,sifted
2 tsp baking powder,sifted
3 egg yolks
1/4 cup milk or buttermilk
2 punnet blueberries,picked and patted dry

Crumb Topping:
2 cups all purpose flour
1 tsp baking powder
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
12 tbsp(1 1/2 sticks) unsalted butter melted




Method:
1:Set a rack in the middle of the oven and preheat to 350°F(180°C).Prepare and buttered baking pan with lined fully parchment paper.

2:For the crumb topping,mix the flour,baking powder,sugars,cinnamon and the nutmeg in a bowl.Stir in the melted butter.Rub the mixture between your fingers to form coarse crumbs.Scatter the crumbs over the berries evenly as possible.Set aside.

3:In a large mixer bowl,beat the butter and sugar until soft and light.Add the eggs one at a time,beating smooth after each addition.Beat in the vanilla.

4:Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions,alternating with the yolks and milk,beginning and ending with the flour.Spread the batter evenly in the prepared pan.

5:Scatter the blueberries and crumb mixture evenly over the batter,pressing in gently.

6:bake the cake until the batter is firm and the crumbs are well colored,about 40 minutes.Cool the cake in the pan on a rack.Cur the cooled cake into 24 x3 inch squares.Remove the squares from the pan to a platter.

7:Serve cake with coffee or tea..

cupcake
batter
crumb topping