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Upside Down Coffee Cake

This Wine & Dine Wednesday is Mister Sive walking you through his crazy yummy coffee cake. Above is a blueberry version he made a few weeks ago. Below a cherry concoction he made the other evening, which we have been enjoying since. Morning, noon or night, this coffee cake is sure to please. Take it away TPS!

My mother encouraged us kids to cook from a very young age.  I remember the first “adult” dish I cooked was a paella, I think in 7th grade, and in high school I cooked one dinner a week. Like many households in the 70’s, The Joy of Cooking was a key reference, and inspired the following recipe. Ted and I have Mom’s old copy, with her notes on the sides of which of us five kids liked which dishes. I’m not sure, though, that Mom would approve of the importance of Breakfast Dessert in the Watson Sive Household… Maybe I’m old enough now to ask her on my next visit.

This coffee cake uses a pastry dough and has a marvelous caramelized top. I bake it in a 9” springform pan, which makes the flipping-over-after-baking-and-keeping-it-all-together a bit easier. 

Grease that pan with a good 2 tablespoons of butter, to be sure the cake slips out easily. Mix together ½ cup lightly chopped walnuts and ½ cup dark brown sugar and spread evenly in the bottom of the pan. Set aside.

For the dough, stir with a fork: 2 ¼ cup flour, 1 cup of white sugar, 2 tablespoons of baking powder, a tiny pinch of salt, and ¾ teaspoon ground nutmeg. Then, cut 1 stick (8 tablespoons) of cold butter into ¼ inch cubes, and cut into the flour mixture. Everyone has their own favorite method; mine is with a quick, light touch by fingers. As always with pastry dough, less is more.

Whisk together: 1 whole egg and 1 egg white, ¾ cup of whole milk, and 2 teaspoons vanilla. Pour this over the pastry mixture, and stir lightly, maybe ½ way to fully mixed. Then, add 2 cups of fruit in small bite sizes (perhaps whole blueberries, half cherries, or cubed peaches) and lightly fold, until just mixed.

Spoon the wet dough over the sugar and nuts, and spread evenly. Bake in a 350 degree oven for 55 minutes, until it springs back when touched and a toothpick comes out clean.  

Transfer to a cooling rack, run a knife along the side, and immediately release the side of the springform pan. Let cool a few minutes, and then carefully flip the cake and peel off the bottom layer of the pan. 

Serve while warm and you’ll be someone’s favorite person for the day.






Blueberry Coffee Cake

This week Wine & Dine Wednesday Mister Sive is at the helm with his always popular blueberry coffee cake recipe. He made this the past week and I have been savoring every little morsel. We enjoy this for a breakfast treat with coffee, but also in the eve as dessert.

Cake is far too wonderful an invention to limit it to dinner! Breakfast, too, is followed by dessert. The following is a fairly simple recipe, good with a range of berries. This version highlights some fab blueberries that seemed just the bright sweet thing for a winter treat this week. The yoghurt is a great mix with the tang of the berries, the sweet dough, and the crunchy hearty cinnamony crumble. 

For the cake: 1 ½ cup flour, 1 cup white sugar, 3 teaspoons baking powder, 1 cup of whole milk yoghurt, 2 eggs, 1 cup blueberries

For the crumble topping: ¾ cup flour,  ½ cup butter, ½ cup of oatmeal, ½ cup of chopped walnuts, 1 cup brown sugar, 1 ½ teaspoon cinnamon

Prepare the topping by adding all the ingredients to bowl, and mushing/massaging together with your finger tip until there’s a mix of larger and smaller crumbles. Set aside.

Preheat the oven to 350. Combine the flour, sugar, and baking powder with a fork. Beat the yoghurt and eggs and until mixed. Add the flour mix to the wet mix and beat until just smooth. Don’t overbeat. Spoon the dough into a buttered 9×9 pan.

Spread the blueberries evenly on top of the dough, and lightly push in, keeping the blueberries toward the top of the batter. (Don’t mix the blueberries in the batter, as that will break the skins.) Lightly spread the crumble over the top. Bake for 35 or so minutes, until a toothpick comes out clean.

Serve with piping hot coffee and remind yourself that since it’s got oatmeal and walnuts, it’s really healthy.