Every time I read a recipe on how to bake cake I always laugh and think about at the movie Sleeping Beauty. You know when the fairies decided that they are going to throw a birthday party for Aurora and not use magic.

While the Red and Blue fairies are making the dress (which is a disaster)…. The Green fairy is making the cake.

The Green Fairy says “I’m going to make it 15 layers with pink and blue forget-me-not’s.” (Even though she’s never made a cake before!)

“Making a cake is simple…. All you do is follow the book.”  She measures out the flour in 3 random cups, literally folds the whole un-cracked eggs in to the batter and yeast 1 tsp… What’s a tsp???”  At the end of the scene they show a cake all iced and topped with candles as the cake is falling over the Green Fairy says… “Of course it will stiffen up once it’s been baked.”

Never fails to make me laugh. The first time I ever baked a cake on my own I felt the same way as the Green Fairy. While I had basic knowledge enough to know what a measuring cup was I might not have let the cake cool completely before icing it and the top was sliding off just the same. Cream this, fold that, and make sure everything is incorporated…. But don’t over mix it!!!

Fortunately this recipe for Cinnamon Swirl Blueberry Coffee Cake is really easy and forgiving if you are not a completely perfect baker.

Have you ever had any baking disasters?

Enjoy and have a great weekend!

 

Cinnamon Swirl Blueberry Coffee Cake

Adapted from: A Kitchen Addiction 

Ingredients:

2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Butter, at room temperature

3/4 Cup Sugar

2 Eggs

1 Cup Buttermilk

1 Apple + the juice from 1/2 Lemon (puree until completely smooth about 1/2 cup total)*

1 1/2 Teaspoons Vanilla

1 Cup Fresh Blueberries

For the Cinnamon Swirl Topping:

1/2 Cup Brown Sugar

1/4 Cup of Sugar

1/2 Cup All Purpose Flour

1 1/2 Teaspoons Cinnamon

1/4 Cup Old Fashioned Oats

1/4 Cup Butter, at room temperature

Directions:

Preheat Oven to 350 degrees and grease a 9×9 baking dish.

In a small bowl whisk together the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer cream together the butter and sugar until pale yellow.  Add in the eggs one at a time, scraping the bowl and mixing well after each egg.

In a large measuring cup add the buttermilk, apple puree, and vanilla.

Add the dry and the wet ingredients in 3 alternating stages beginning and ending with the dry ingredients to the bowl with the sugar, butter and eggs.  Scrap the mixing bowl down to make sure everything is well incorporated, then fold in the blueberries.

In a small bowl mix together all the dry ingredients EXCEPT the Oats for the cinnamon swirl topping and cut in the butter with a fork until the mixture resembles wet sand.

Pour half the cake batter into the greased baking dish and sprinkle on half the cinnamon swirl topping.  Then pour on the remaining cake batter.  Mix in the 1/4 cup of oats to the cinnamon swirl topping and sprinkle on top of the cake.

Bake at 350 for 35-40 minutes, until a toothpick come out clean.

* 1/2 Cup of unsweetened applesauce can be substituted for the apple puree and lemon juice.