Cuisinart SM-50 Recipe - Page 9

the loaf with a serrated knife, brush with egg wash and bake for about 30 minutes, until bread is nicely browned and has an internal temperature of 200°F. Remove from oven and cool completely on a wire rack before slicing. Nutritional analysis per serving (one 1.5-ounce slice): Calories 95 (15% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg • fiber 1g Blueberry Buttermilk Crumb Cake This coffee cake is guaranteed to receive rave reviews. Makes one cake, 16 servings Nonstick cooking spray Crumb Topping: 1¾ cups unbleached, all-purpose flour ¾ cup packed light brown sugar 12 tablespoons (1½ sticks) unsalted butter, cut into 1-inch pieces and at room temperature 2 teaspoons ground cinnamon ¾ teaspoon pure vanilla extract ¼ teaspoon kosher salt Buttermilk Cake: 2 /2 3 cups unbleached, all-purpose flour ¾ teaspoon baking soda ¾ teaspoon cream of tartar ½ teaspoon kosher salt 10 /2 3 tablespoons (11/3 sticks) unsalted butter, cut into 1-inch pieces and at room temperature 11/3 cups granulated sugar 2 large eggs, at room temperature ¾ teaspoon pure vanilla extract /2 3 cup buttermilk 3 cups blueberries mix on Speed 2 to break up, scrape if necessary and then turn up the mixer to Speed 4 until the mixture resembles large crumbs, stopping to scrape bowl as necessary. Remove and reserve in refrigerator until ready to use. To prepare the Buttermilk Cake: Put the flour, baking soda, cream of tartar and salt in a medium bowl and stir to combine; reserve. Put the butter and granulated sugar in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 until incorporated. Scrape the entire bowl and increase to Speed 5. And mix until light and fluffy, about 1 minute. Scrape the bowl well and reduce speed to 3. Add the eggs, one at a time, and the vanilla extract and mix until each is fully incorporated and batter is smooth. Scrape the entire bowl Add half the reserved dry mixture and half the buttermilk. Mix on Speed 1 until just blended. Scrape the entire bowl. Add remaining dry ingredients and buttermilk. Continue mixing on Speed 1 until smooth and blended. Pour batter into prepared pan and smooth over top. Sprinkle blueberries evenly over the top; lightly press blueberries into batter (submerge blueberries slightly). Crumble any large clumps in the crumb mixture and sprinkle the crumb mixture evenly over the blueberries. Bake in preheated oven until crumbs are evenly golden brown and tester is clean when inserted in center of pan, about 60 to 65 minutes. Remove from oven and cool on a wire rack before cutting in pan. Nutritional analysis per serving (based on 16 servings): Calories 381 (38% from fat) • carb. 55g • pro. 5g • fat 16g • sat. fat 12g • chol. 70mg • sod. 178mg • calc. 16mg • fiber 1g Preheat oven to 350°F. Lightly coat a 13 x 9-inch baking pan with cooking spray; reserve. To prepare the Crumb Topping: Put all of the crumb topping ingredients in the Cuisinart® mixing bowl. Attach the flat mixing paddle and 20