Cuisinart SM55BC Instruction Manual - Page 19

buttermilk blueberry crumb cake This do-ahead coffee cake will be a favourite for brunch. Makes one cake, 13x9x2 inches (33 x 23 x 5 cm), 16 servings cooking spray Crumb Topping: 425 ml 1¾ cups unbleached, all-purpose flour 175 ml ¾ cup packed brown sugar 180 ml 12 tablespoons unsalted butter, at room temperature, cut into 12 pieces 13 ml 2½ teaspoons cinnamon 3.75 ml ¾ teaspoon pure vanilla extract 1 ml ¼ teaspoon salt Buttermilk Cake: 650 ml 2 2⁄3 cups unbleached, all-purpose flour 3.75 ml ¾ teaspoon baking soda 3.75 ml ¾ teaspoon cream of tartar 2 ml ½ teaspoon salt 150 ml 2⁄3 cup unsalted butter, at room temperature, cut into 10 pieces 325 ml 1¹⁄3 cups granulated sugar 2 large eggs, at room temperature 3.75 ml ¾ teaspoon pure vanilla extract 150 ml 2⁄3 cup buttermilk 625 ml 2½ cups blueberries, preferably fresh (If using frozen blueberries, thaw in a single layer on layered paper towels, pat dry) Preheat oven to 350°F (180°C). Lightly coat two 13x9x2-inch (33 x 23 x 5 cm) baking pans with cooking spray; reserve. To prepare the crumb topping, place the flour, brown sugar, butter, cinnamon, vanilla, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and mix for 20 seconds, then increase to speed 3 and mix until the mixture resembles large crumbs, about 40 to 60 seconds. Remove and reserve in refrigerator until ready to use. To prepare the buttermilk cake, place the flour, baking soda, cream of tartar, and salt in a medium bowl and stir to combine; reserve. Place the butter and granulated sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and mix for 30 seconds, then increase to speed 4 and mix until light and fluffy, about 1 minute. Add the eggs one at a time and mix on speed 2 until smooth, about 1 minute total. Scrape the bottom and sides of the mixing bowl; add vanilla and mix on speed 2 for 30 seconds. Add half the reserved dry mixture and half the buttermilk. Turn to speed 1 and mix until blended, about 30 seconds. Scrape the bottom and sides of the mixing bowl. Add remaining dry ingredients and buttermilk. Mix on speed 1 for 30 to 40 seconds longer until smooth and blended. Pour batter into pan. 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 350°F (180C) oven for 55 to 60 minutes, until crumbs are evenly golden brown and cake tester is clean when inserted in centre of pan. Remove from oven and place on wire rack to cool. Cool completely before cutting. lemon poppy seed cake A delightful cake, perfect for brunch or tea. Makes one 2-pound (1 Kg) loaf 550 ml 2¼ cups unbleached, all-purpose flour 10 ml 2 teaspoons baking powder 1 ml ¼ teaspoon salt 175 ml ¾ cup unsalted butter, at room temperature 375 ml 1½ cups granulated sugar 50 ml ¼ cup lemon juice 15 ml 3 teaspoons lemon zest 3 large eggs 5 ml 1 teaspoon pure vanilla extract 175 ml ¾ cup milk 15 ml 1 tablespoon poppy seeds Preheat oven to 325°F (160°C). Butter and flour a 9x5-inch (23 x 13 cm) loaf pan well. Stir the flour, baking powder, and salt together in a small mixing bowl. Reserve. Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1. Cream butter for 30 seconds, then turn to speed 4 for 30 seconds. Scrape both the paddle and bowl well. Reduce to speed 2 and add the sugar. Increase to speed 4 until light and fluffy, about 1 minute. Scrape both the paddle and bowl well. Add the lemon juice and zest and mix on speed 3 to incorporate. With the stand mixer running on speed 2, add the eggs one at a time. Beat each egg smooth before adding the next. Mix in the vanilla. With stand mixer running on speed 2, slowly add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. With the stand mixer running on speed 2, add the poppy seeds. Be sure to fully incorporate ingredients and be careful not to overwork the batter. Pour batter into prepared loaf pan. Bake in preheated 325°F (160°C) oven for about 60 to 70 minutes, until a cake tester comes out clean. Transfer pan to a wire rack to cool. When the pan is cool enough to touch, invert pan onto the wire rack in order to remove the cake. Leave cake right side up on rack until completely cooled. Serve. 36 37