berry streusel
COFFEE CAKE
SERVES 12
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CAKE
TOPPING
1½ cups (375 mL) flour ¾ cup (175 mL) old-fashioned oats ¾ cup (175 mL) packed light brown sugar 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt 1 tsp (5 mL) cinnamon or Korintje Cinnamon* ½ cup (125 mL) butter (1 stick) ¾ cup (175 mL) milk 1 egg
6 oz fresh blueberries (1 cup/250 mL) ¼ cup (50 mL) old-fashioned oats ¼ cup (50 mL) flour ¼ cup (50 mL) packed light brown sugar ¼ tsp (1 mL) cinnamon or Korintje Cinnamon*
2 tbsp (30 mL) butter, melted
GLAZE ½ cup (125 mL) powdered sugar ½ tbsp (7 mL) milk
DIRECTIONS 1 Preheat oven to 375°F (190°C). Lightly brush Small Baker with oil. For cake, in Classic Batter Bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon; mix well.
2 In Small Batter Bowl, microwave butter, uncovered, on HIGH 30 seconds or until almost melted. Whisk until smooth. Add milk and egg; whisk until well blended. Add egg mixture to flour mixture; mix until dry ingredients are moistened.
3 Pour batter into baker; top with blueberries. Combine remaining topping ingredients in medium bowl; mix well. Sprinkle topping evenly over blueberries.
4 Bake, uncovered, 40–45 minutes or until Cake Tester & Releaser inserted in center comes out clean and cake is set. Remove baker from oven to cooling rack; let cool 30 minutes.
5 For glaze, mix powdered sugar and milk in
small bowl. Spoon into small resealable plastic bag. Trim a small corner off the bag; drizzle over cake. Cut into 12 squares; serve warm.
COOK’S TIP Allowing the cake to cool for 30 minutes makes it easier to cut, and it will still be warm when ready to serve. *Korintje Cinnamon is no longer sold by Pampered Chef ®.
U.S. Nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 2 g, Protein 4 g
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© 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license. MKT2503-02/16
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