Despite being warm and sunny lately in Seattle there are
definite signs that the autumn has come: chilly mornings, fog in the mountains and vibrant foliage in the trees.
I celebrate my favorite season with a black currant coffee cake. You can
substitute the black currants with blueberries of cause, but I prefer the currants
for their sweet and earthy taste (think of French liquor known as cassis.)
Prep time: 15 minutes
Baking time: 30 minutes
Ingredients:
- 1.5-2 cups of blueberries (black currants if available)
- 2 sticks melted butter (200 grams)
- ¾ cups sugar
- 2 eggs
- 1 tsp baking powder
- 300 grams flour
- ¾ cup of milk
- pinch of salt
Directions
Preheat oven to 350°F. Rinse a 1.5 cup of berries. Let it air dry.
In a medium size bowl mix together the dry ingredients: flour, baking powder and a pinch of salt.
In a large bowl melt the butter and stir in sugar. Add lightly beaten eggs one by one.
Using mixer, add dry mixture into the large bowl, alternating with ¾ cup of milk. This way you avoid lumps in the batter.
Now, pour the batter in a greased square backing dish 9×9. Sprinkles half the berries on top and let them sink a little bit, add more.
Bake 25-30 minutes or until the top starts brown and berries begin to burst.
Let it cool before serving. Serve with a dollop of sour cream on top.
