Cornmeal Berry Coffeecake
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Cornmeal Berry Coffeecake
  Cornmeal    Coffee cake  
Last updated 6/12/2012 12:59:25 AM. Recipe ID 22369. Report a problem with this recipe.
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      Title: Cornmeal berry coffeecake
 Categories: Live
      Yield: 4 Servings
 
           		   Cake:
    1/2 lb (2 sticks) unsalted butter,
           Softened
  1 1/2 c  Sugar
      3    Eggs
      2 ts Vanilla extract
      3    Egg yolks
    1/4 c  Milk or buttermilk
      2 c  Unbleached, all-purpose
           Flour
      1 c  Stone ground yellow
           Cornmeal
      2 ts Baking powder
      1 qt Blueberries, rinsed, picked
           Over and dried
           Crumb topping:
      2 c  Unbleached, all-purpose
           Flour
    1/3 c  Sugar
    1/3 c  Brown sugar
    1/2 ts Cinnamon
    1/4 ts Nutmeg
     12 tb (1 1/2 sticks) unsalted
           Butter, melted
     10 x  15-inch jelly roll pan,
           Buttered
 
  Set a rack at the middle level of the oven and preheat to 350
  degrees. In a large mixing bowl, beat the butter and sugar until soft
  and light. Add the eggs one at a time, beating well after each
  addition. Beat in the vanilla. Stir yolks into milk. Sift together
  the flour, cornmeal and baking powder and stir into the batter in
  three additions, alternating with the yolks and milk, beginning and
  ending with the flour. Spread the batter in the prepared pan. Scatter
  the blueberries evenly over the batter, and press them in gently. To
  make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a
  bowl. Melt the butter and stir it in. Rub the mixture to coarse
  crumbs by hand. Scatter the crumbs over the berries as evenly as
  possible. Bake the cake about 45 to 60 minutes until batter is firm
  and crumbs are well colored. Cool the cake in the pan on a rack. Cut
  the cooled cake into twenty four 3-inch squares. Remove the squares
  from the pan to a platter.
  
  Variations:
  
  APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to
  
  2 1/2 cups.  Stir 1 cup currants into batter.  Spread batter with 6
  apples, peeled, cored, diced and cooked in 2 tablespoons butter and 4
  tablespoons sugar until limp and cooled.  Top with crumbs and bake.
  




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Recipe ID 22369 (Apr 03, 2005)

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