MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Emancipation Breakfast Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 9 servings

MMMMM-------------------------STREUSEL-------------------------------
    1/3 c  (66 g) granulated sugar
    1/3 c  (71 g) light brown sugar;
           - packed
   1/16 ts (pn) salt
    1/2 c  (60 g) unbleached A-P flour
      1 ts Cinnamon
    1/2 ts Ginger
      6 tb (85 g) butter; cold
    1/2 c  (57 g) walnuts; fine chopped

MMMMM---------------------------CAKE---------------------------------
      2 c  (240 g) unbleached A-P flour
    1/2 c  (99 g) granulated sugar
    1/2 ts Salt
      2 ts Baking powder
      4 tb (57 g) butter; softened
      1 lg Egg
    1/2 c  (113 g) milk
    1/2 ts Almond extract
      1 ts Pure banilla extract
      1 ts Lemon zest; grated rind
      2 c  (340 g) blueberries

  Set the oven @ 350°F/175°C. 

  Lightly grease (or line with parchment) a 9" square pan.

  TO MAKE THE STREUSEL: In a medium bowl, stir together
  the sugars, salt, flour, and spices.

  Work in the cold butter until the mixture is evenly
  crumbly, then stir in the chopped walnuts. Set aside.

  TO MAKE THE CAKE: In a large bowl or the bowl of a stand
  mixer, combine the flour, sugar, salt, and baking
  powder.

  Cut the butter into small pieces and add to the bowl of
  dry ingredients. Beat at low speed until the mixture is
  sandy looking.

  In a separate bowl, whisk together the egg, milk,
  extracts, and lemon zest. Add the liquid ingredients to
  the dry ingredients and mix until combined. Note: the
  batter will be very thick.

  Using a spatula, carefully fold the blueberries into
  the batter.

  Spoon the batter into the prepared pan, gently spreading
  it evenly across the bottom.

  Sprinkle the streusel topping over the batter, shaking
  the pan to distribute it evenly.

  Bake the cake for 45 to 50 minutes, until it's brown on
  top and a toothpick inserted into the center comes out
  clean.

  Remove the cake from the oven and allow it to cool to
  room temperature, right in the pan, before serving.

  STORAGE INFORMATION: Store any leftover cake at room
  temperature, covered, for up to a week. Freeze for
  longer storage.

  By: Adrian Lipscombe 

  Makes: one 9" square cake

  RECIPE FROM: https://www.kingarthurbaking.com

  Uncle Dirty Dave's Archives

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