Blue Bottle Coffee that I bought, while we were in San Francisco. Wow, is that ever great coffee! So, I decided to bake a crumb cake. To be on the safe side, I chose a recipe from Ina Garten. I trust her recipes.
The streusel is easy to make-- flour, white and brown sugar, cinnamon and a touch of nutmeg. Now, we add one stick of unsalted butter that's been melted, and blend it all together.
Very gently, fold about a cup of blueberries (I added a bit more).
Evenly spread the batter into a prepared 9" cake pan. I used a Springform Pan with parchment paper on the bottom.
With your hands, mix up the streusel topping, and then evenly spread it on top of the cake batter.
Bake at 350F for 40-50 minutes. The aroma is so good, while it bakes! I checked mine at 40 minutes with a toothpick, but the center needed about five more minutes. Cool. NOTE: I like to eat my coffee cakes on the warm side, so I let it cool for about 20 minutes.
I'll bet this cake would look pretty with a dusting of powdered sugar. I didn't want to do that, because I prefer to dust by the slice.
VERDICT: This is "bakery good". The cake is really moist. It's not super sweet. The crumb topping is just how it should be. Need I say more? Ina Garten has great quality control in any recipe she posts. This is a coffee cake I would serve to any guest in my home. I think this recipe would work as muffins, too.
I justify fruit and cake for breakfast as perfectly acceptable. I just have to swim a few extra laps. Next week. Here's the recipe: