Pear and Coconut Almond Tart

Tarts are also associated with lovely crust and filling. I picked up this quick and easy recipe recently in a recently Donna Hay magazine. It isn't one of Donna's recipes- but in the advertisement section for pears! A quick glance shows that the base of this consists of a healthy dose of almond meal.

I thought about it for a few minutes and wonder how it would taste like with some coconut in it as well. The result is a thin base tart with the sweetness of pear in it. The cinnamon is certainly a very nice touch. Coconut added some texture to it.

The tart in the photos look dry but it didn't taste like it. I had it with a small scoop of vanilla ice-cream. It was satisfying.

Pear and Coconut Almond Tart
90 grams of butter
1/2 cup of brown sugar
2 eggs
1 tsp of vanilla extract
3/4 cup of almond meal
1/4 cup of desiccated coconut
1/4 tsp of baking powder
2 tsp of lemon rind
2 pears peeled cored and quartered
1/4 cup of golden syrup for brushing

Preheat Oven to 160C. Process butter and sugar in the food processor. Add eggs, vanilla, almond meal, coconut, baking powder, lemond rind and process til combined. Pour mixture into prepared fluted tart tin. Press pear quarters to the mixture. Bake for 40 minutes or till set. Brush with golden syrup and allow to cool in tin. Serve with cream or ice-cream if desired.

Quick and Simple Pear and Walnut Cake

It has been a while since I baked some sweets. The main reason is that my current work place does not have a culture of morning teas. Rather, we like to go out for a short walk to a nearby coffee joint to grab a caffeine fix.

So one day, when my manager said we will be having a guest speaker, I asked if I could bring something. I spotted this recipe by Belinda Jefferys- a well known Australian cook and baker. This came from her book Mix and Bake. I am a fan of her recipes because it is as it says in the title- most of them are mix and bake! No fuss and little use of the cake mixer (less to wash! yay!).

I used a bundt tin for this. Unfortunately I did not oil it well and the cake broke while I turned the tin over. Oh well, MORE crumbs for me I say!!

It's a rather moist cake. I love the chunks of pears in this. Best of all, it's an olive oil cake so it's healthy to eat.

Quick and Simple Pear and Walnut Cake 
2 cups plain flour
3 tsp ground cinnamon
1/2 tsp of mixed spice (you can use nutmeg)
1 tsp bicarb soda
1/2 tsp salt
1 cup of roasted walnuts
3 eggs
1 cup of brown sugar
1/4 cup castor sugar
1/2 cup of light olive oil
2 tsp vanilla extract
1/4 cup water
3 medium size pears peeled, cored and diced into small chunks

optional-icing sugar for dusting

Preheat oven to 150C. Oil and flour 26 cm bundt tin.

Whisk flour, spices, bicab soda and salt in a large bowl. Toss nuts through.

Whisk eggs, then add sugars, oil, vanilla and water. Pour wet ingredients to dry. When they are well combined, fold in pears. Spoon into prepared tin.

Bake for 1 hr and 10 mins or so. Cool tin for 10 mins and invert it to the rack. Serve with a dusting of icing sugar if desired.

Baileys Apple Crumble

The first time I tasted apple crumble, I was hooked. It's a simple nutritious dessert that even has fruit in it! It is considered as a winter dessert and how fitting it is to have a warm bite of apple and crumbly oats in your mouth.

I chose to do a version with Baileys this time round. Baileys was one of the first liquor that I actually do like. Especially when it is on the rocks. Ever since my body rejects lactose, I rarely tasted it. I can still take some, just not the whole shot. By incorporating some in this dessert, it allowed me to enjoy the flavour of such a rich drink.

I kept it simple- choosing to caramelized the apples with brown sugar and baileys. Then using the rubbing in method, I rubbed some low fat spread/margarine into some flour, oats and mixed fruit. Enough dessert for two. A sweet ending to a busy week.

Baileys Apple Crumble (Serves 2)
1 green apple sliced thinly
3/4 cup of brown sugar
1/4 cup of baileys

1/4 cup of plain flour
75 grams of spread
1/4 cup of oats
1/4 cup of mixed fruits
1/2 tsp of cinnamon

Preheat Oven to 180C.
Melt sugar. Add apple and baileys. Caramalised for around 10 minutes.

Meanwhile, rub spread into flour. Mix with oats, mixed fruits and cinnamon.

Spoon apple mixture into ramekins. Top it with the oat mixture. Bake for 20 minutes.

Apple Coconut Cake

When Piggy's Cooking Corner posted this gorgeous cake, I knew I had to give it a go. It has NO butter and has my hubby's favorite coconut. Ironically, I brought this cake to work for our morning tea Tuesdays, saved a few slices and then brought it home again! Poor hubby having to wait for the cake.

Well, it did not disappoint. It was moist and tasty. I have NO idea how come my cake turned out darker than Piggy's. I think granny and I may have over did the jelly glaze. At first I thought I over baked it, but the inside was done perfectly. I saw Amber's version and it looked similar to hers. Nevertheless, we loved it and this recipe is definitely a keeper.

LOVE Doris Greenspan!

Apple Coconut Family Cake

1 cup of flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon (I added 1 tsp)
pinch of salt
3 apples
2 large eggs in room temp
1/2 cup of sugar plus some for topping
1/2 cup of plain yogurt
6 tablespoon of oil (I used olive)
1 tablespoon of rum extract
2 tsp of vanilla extract
1 cup of dried shredded coconut. I used the fine ones.
about 2 tablespoon of jam, warmed up with 1 tablespoon of water.


Preheat Oven 180C. Line 9 inch baking cake tin with baking paper.

Whisk flour, baking powder and soda, cinnamon and salt in a large bowl.

Cut 2 apples into bite size pieces. Set aside. Cut the third apple in slices.

In another bowl. Whisk eggs and sugar. Whisk in yogurt, oil, rum and vanilla. Fold flour mixture into this wet mixture slowly. Then fold in coconut and diced apple.

Pour cake mixture into tin and jiggle it for evenness. Arrange sliced apples on top of cake. Sprinkle some sugar (I used raw sugar). Bake for 45-50 mins.

Cool the cake. Remove tin and glaze with jam.

Home Made Mango Ice Cream

ooo... Hubby bought me a Cusinart Ice Cream maker for Christmas! Yeah! What a cool appliance to have. Soon after opening up the package, I realised that the main thing that an ice cream maker does is to churn cream into a thicker substance.

Indeed it is a good present as due to my lactose sensitivity, it is getting harder to eat store bought ice cream unless it is soy or gelato/sorbet. I can consume small quantities but not a whole bowl. Timely plus a new toy for me to play with.

The first time I made mango ice-cream, I used yogurt and the result was an ice cream that has a watery texture. I think perhaps I should try greek yogurt for my next attempt in yogurt ice-cream. This one though, I used Philadelphia cooking cream which has 60% less fat than normal cream. The result was a much creamier ice-cream.

Gotto scoop and eat it up quick though- it melts quickly!

Mango Ice-cream (Serves 3-4)
1 cup of soy milk
2 cups of philadelphia cooking cream
1/2 cup of sugar
1 mango cut up in tiny cubes

Whisk milk, cream and sugar till well combined. Pour into freezer bowl of ice-cream maker and start churning. Add mango cubes in the last 5 minutes of the 30 minutes cycle. Spoon into container and freeze for additional 2 hours+. Serve and enjoy healthy, natural ice cream.

Submitting this to Sugar High Friday. This week it is hosted by Zoe with the theme Grain Free!! 

The Aussie Classic- Pavlova Success!

Some of you may have read my Pavlova disaster a few years back. Although it was initially a success, I placed cream and fruits on it too early on and it was crushed from its' weight. It was also pretty embarrassing, since I had to serve this at a Christmas gathering with hubby's (then fiance) extended family. 

When I looked at the previous post, it came to me that it has been TWO long years since I made pavlova. Given my last attempt, I knew that I just had to make it again and learn from my mistakes.


This time round, we hosted a lunch with some close friends and I chose to make this pavlova from the same recipe again. Gotta love Donna Hay! After whipping the egg whites and spooning it on the baking tray, I was quite worried that the pav will come out flat! The last one, I was able to pile it up higher. Perhaps I should have beat the egg whites a little longer. Since it was too late, I decided to give it a go and bake it anyway.

I left the pav in the oven that night to cool down and only chose to fridge it the next morning. The result was a slightly flatter pav but the same crisp outer shell and marshmallow soft texture inside. I did not repeat my mistakes and chose to put cream and fruits on it just before serving.

The plate was clean by the end of it.  You can only imagine how happy and proud I was!

Success can be obtained by failing. Failing is not to be feared but to be embraced as each failure brings us closer to success.

Pavlova
4 Egg whites
3/4 cup of caster sugar
1 tsp of white vinegar
3 tsps of corn flour

1) Preheat oven to 150C. Line baking tray and draw a 7inch circle on it.

2) Beat egg whites till soft peaks form. Gradually add sugar and beat will till glossy and stiff. Sift cornflour and fold through vinegar.

3) Spoon meringue mixture onto baking paper. Place in oven and reduce temperature to 120C. Cook for 1 hr. Turn oven off and leave it to cool overnight in the oven.

4) To serve topped with freshly whipped cream and fruits. Serve immediately.

Carmelised Pineapple with Banana and Grande Ice cream

Sometimes, the simplest sweets is enough to "finish" off a meal. If someone ever asks me if I have a preference between savory or sweet foods, I will have difficulty answering that. Truth is that I like both!

Pineapples are in season and boy...are they sweet. I wonder what did they add into this season's crop of pineapples?!?! We have been having 1 or 2 pineapples every week. 

And Woolworths was having a sale on Connoisseur ice cream -$4 a tub! Seriously good stuff. I bought AR the Cafe Grande and it even has choc coated peanuts folded through the ice-cream. 

So I decided to jazz his ice-cream up a little more but caramelizing pieces of pineapples that was coated with brown sugar. Ah..... the sauce, the pineapple, the ice-cream.. what not to love spring?

Orange and Poppy Seed Loaf

Are you the type who enjoys collecting recipes from different sources? Perhaps one from the magazine, or another from a newspaper? I remembered my mother in law who had a drawer full of recipes she collected over the years but alas, had to throw most of the away as it didnt interest her anymore.

Around 2 years ago, I started putting a file together with recipes that I have printed out (Thank you all who inspired me!) and clippings from various sources. Recently, I pulled this one out to give it a go. Donna Hay writes for The Sunday Times- a weekend newspaper here in Western Australia. I was intrigued by the orange slices resting on top of the loaf.

The slices didn't disappoint but I thought the loaf was a tad too dry. Certainly, the syrup went really well with it.

I didn't take any photos with the syrup as I brought it to a gathering and only pour the sauce over it when guests arrived. Still, I think the orange slices look mighty enticing to me. All the slices could be eaten as such which adds a nice tang to it.

Orange and Poppy Seed Loaf 
125 butter
1/2 cup caster sugar
2 eggs
1 tsp poppy seeds
1 tablespoon orange rind
1/4 milk
1 cup self raising flour

Orange Syrup
1 cup caster sugar
1/2 cup water
1 orange thinly sliced

(Ps- I sliced another orange as my first orange wasn't neatly sliced up)

Pre heat Oven 160C. Beat butter and sugar till creamy. Add eggs one at a time. Stop beating, fold in poppy seeds, rind, milk and flour till combined. Spoon mixture into lined loaf tin. Bake for 50 mins till done.

Syrup- place sugar and water in saucepan. Stir till sugar dissolves over heat. Add orange and cook for 10 or so minutes. Set aside to cool. Top loaf with orange slices and pour syrup to serve.

Caramelised Banana and Coconut Cake

There are times when I pick up a magazine and no recipes appeal to me. The last issue of Donna Hay (Feb/March 2010) has quite a few that inspired me. Looking at the gorgeous mouth watering photo of Caramelised Banana and Coconut Cake, I couldn't resist but to bake it for morning tea for work one day.

As I was looking at the ingredients, the thought of  "less is more" this is certainly "more and more" came to my mind. We are talking about caramel, banana, coconut and even passionfruit in one cake!  It all came together in the end though and I was greeted by happy smiles in the office as they bite into this luscious cake. All worth it.

Caramelised Banana and Coconut Cake 

20 grams butter
1 cup brown sugar
3/4 cup water
8 bananas halved
4 eggs
3/4 cup caster sugar

1 tsp vanilla
1 cup plain flour
1 tsp baking powder
150 grams butter melted (Extra)
1 cup desiccated coconut


passion fruit syrup
4 passionfruit, pulp removed
1/4 cup water 
2 tablespoon caster sugar

To make syrup, place pulp, water and sugar in small sauce plan. Stir till sugar dissolves. Bring to boil, cook for 2-3 mins till it thickens. Set aside

PLace butter, sugar and water in small sauce plan over low heat and stir till sugar has dissolved. Bring to boil and cook for 3-4 minutes. Pour into base of lightly greated and lined 22 cm square tin. Arrange the banana, but side down on top of caramel.


Preheat oven 160C. Place sugar, eggs and vanilla in electric mixer and beat for 8-10 mins till pale and fluffy. Sift flour and baking powder over the egg mixture and fold through. Add the extra butter and coconut and fold through. Pour mixture over banana and bake for 45-50 mins till cooked through when tested with skewer. Allow to cool slightly. Turn cake out onto a platter and spoon over the passion fruit syrup to serve.

Jamie Oliver's Nan's Peach Clafoutis

I have never tasted clafoutis before. Reading ABC delicious magazine and Jamie Oliver saying that it is really a french pudding intrigued me. The beauty of it though is that it is dead simple and quite eggy!

I'm not quite sure if this is how it is suppose to look like-it sank a little when I took it out from the oven and during the cooling process. Oh well, it tasted good nonetheless! Perfect with some raspberry icecream.

Jamie Oliver's Nan's Peach Clafoutis 
1/4 cup of plain flour
5 tbs of caster sugar
3 large eggs
450 ml milk
cinnamon
400 grams peach halves (I used quarters)

Preheat Oven to 200C. In a bowl, add flour, 3 tablespoon of caster sugar, and pinch of salt to beaten eggs Mix well, then put aside. Warm milk in saucepan till lukewarm, then stir this into the egg mixture. Add cinnamon. Grease dish and put drained peaches on the bottom, pour egg batter over them. Dot some butter on it(I omitted this step).

Bake for around 25-30 mins till egg set. Sprinkle caster sugar and serve with ice-cream!

Christmas Dinner- The Australian Classic Pavlova!

Oops.. this post is way overdue but I have no idea why time passes sooo quickly as one gets older. Darn!



on Christmas day, we were invited to a lovely family potluck dinner. It's quite a mix and match-with people bringing all kinds of food (i.e. steamed yam cake, sticky date pudding muffins, prawns, bee hoon, fried rice, glutinous rice, sausages...etc). Not forgetting the classic....Baked Ham with a Chinese twist (honey 5 spiced baked ham!)



What I enjoyed most? Looking at the children's faces as they open their presents.

My contribution? Classic Australian Pavlova of course. In all honesty, this was the first time I made a pav so I was really nervous about it. Especially after seeing the great pav of Have your cake and eat it too and Lyrical Lemongrass. Still, I wouldn't say my first attempt is an absolute failure...

Pav was sitting sooooo pretty in the oven when I removed it the next morning. And the itcy hands of mine decided to assemble it 1 hr BEFORE the the dinner.



First lesson learnt- Having abit of patience and cutting fruits into smaller pieces AND placing less fruits on pav reduces the chance of it being smashed..

Second lesson learnt- There is a reason why it is best to assemble the pav just before serving!

Third lesson learnt- *knock daphne's head*- pav, cream and heat doesnt go together. The fridge is your best friend at that point.

Forth Lesson learnt- Thou shall not transport pav with toppings. Keep them seperate. Be prepared for a destructed pav if you do so.

Well well, at least the pav was crisp on the outside and mashmellowy on the inside.



Apperance doesnt matter as much right?

:p



Pavlova
4 Egg whites
3/4 cup of caster sugar
1 tsp of white vinegar
3 tsps of corn flour

1) Preheat oven to 150C. Line baking tray and draw a 7inch circle on it.

2) Beat egg whites till soft peaks form. Gradually add sugar and beat will till glossy and stiff. Sift cornflour and fold through vinegar.

3) Spoon meringue mixture onto baking paper. Place in oven and reduce temperature to 120C. Cook for 1 hr. Turn oven off and leave it to cool overnight in the oven.

4) To serve topped with freshly whipped cream and fruits. Serve immediately.

1 day to Christmas- Christmas Dom Fruit Cake

What is your Christmas list?

Would it be a puppy? a Kitchen aid? or perhaps a diamond ring?

One of my favourite songs is My grown up Christmas list a cover by Kelly Clarkson. There is something about this song that get me in the spirit somehow. It's a song that reflects on giving and receiving. It's about how life is alot more than material gifts and how I take things for granted easily.

One of the things I take for granted is how blessed I am to have loved ones by my side. This year has been painful-and I have witness and experience losing close ones. It did taught me a lesson though, it made me realize that we should always cherish the people beside us.

Then the economy meltdown that has been happening around us. I can't help but feel for others who are affected by it. As it hit home (like literally), the tightening of our belts somehow trigger memories of when we first dated-where money was really scarce but the walks in the parks and the laughs we had were far more precious than what we cannot afford.

Dreams-that's what it was. Dreams always get us going isn't it? And somehow, Christmas time made me dream more. It's contagious I think. And Dream is a goal with a time line attached to it isn't it?



What do you dream of? a car? a house? Maybe something bigger like volunteering without worrying about finances? What about a cure for Autism? Or perhaps greater money being placed for interventions for Autism... or more intervention for families in need?

And then we have life simple's pleasures. Food. What is Christmas without good food? Seafood? Roast? Turkey? Honey Baked Ham? Maybe a slice of Dom infused fruit cake?

So besides my very grown up Christmas List- My bake for this year Christmas is Dome Fruit cake! My grandma bought me a bottle of DOM liqour and has been encouraging me to use it somehow...and since I have been procrastinating about doing my Christmas baking this year-I decided to use whatever I have in the kitchen.

In fact, I was quite generous while marinating the mixed fruits and glace fruits with Dom-TWO full cups for 5 days! WOAH! Now that's suppose to be lethal right?

But for the final product.. my grandma said "NOT strong enough" DOH DOH DOH!

Having said that, the fruit cake passed her quality inspection-and it was moist enough. I loved it!



Christmas Dom Fruit Cake (Adapted from Australian Women's Weekly Food We Love)
2 cups of DOM
3-4 cups of mixed fruits and mixed peel
1-2 cups of mixed glace fruits (I love glace cherries so I was really generous with them!)

250grams of butter
3/4 cup of brown sugar
5 eggs
1.5 cup of flour
1/3 cups of self raising flour
1-2 tsp of mixed spice

1) Marinate fruits with DOM for 5 days.

2) Lined square cake pan and preheat oven to 160C.

3) Cream butter and sugar. Add eggs slowly. Fold in sifted flours and mixed spice.

4) Add 1-2 tablespoons of flour to the marinated fruits and mixed well. This will prevent the fruits from sinking.

5) Fold fruits into flour mixture and spoon to cake pan.

6) Bake for 2-3 hours (Mine was done in 2 hrs!). Cool.

7) Slice and serve with some custard orrrr... cherries!! =)

MERRY CHRISTMAS EVERYONE! =)

My Grown up Christmas List
Do you remember me? I sat upon your knee
I wrote to you with all childhood fantasies
Well, I'm all grown up now and still need help somehow
I'm not a child but my heart still can dream

So here's my lifelong wish
My grown up Christmas List
not for myself
But for a world in need

Chorus* No more lives torn apart That wars would never start and time would heal all hearts And everyone would have a friend and right would always win and Love would never end, no This is my grown up Christmas List

As children we believe
The grandest sight to see
Was something lovely wrapped beneath a tree
But heaven only knows
That packages and bows
Can never heal a heart ached human soul

Repeat *

What is this illusion
Called the innocence of youth
Maybe only in our blind belief
Can we ever find the truth

Repeat *

22 Days to Christmas- Apple Plum Meatloaf

Following Kenny from Life is for beginners' suggestion, I think it's an awesome idea to have a countdown to Christmas. Nearly like an advent calender -except that I will have difficulty posting everyday! I will however endeavor to post as often as every other day. =)

My other idea for Christmas is to do a meatloaf. Does apple plum sounds festive? Funny enough, I was never game enough to mix sweet and savory together but this odd phrase of experimentation in food is now unleash in me and I'm now game to do so! It's tangy which makes the meatloaf more interesting.

Now, I just need to convince my grandmother and AR"s brother (who are visiting this Christmas) to be happy with this meal idea...


Apple Plum Meatloaf (Serves 4-5)
300 grams of lean beef mince
1/2 onion finely chopped
1 cup of breadcrumbs (I used packaged spiced)
1-2 tsp of Lea and Perins Worcestershire sauce
1 egg
2 tablespoons of plum sauce (Be generous!)
seasoning

1 apple sliced thinnly
Glaze with plum sauce.

1) Marinate beef mince with all the ingredients listed (except apple and glaze) for 30 mins or so.

2) Preheat oven to 200C. Line baking loaf with baking paper. Stuff mince into loaf and pack deeply. Place sliced apple on top and glaze with plum sauce.

Serve with salad.

Strawberry Dark Chocolate Forest Berries Cheesecake

I bought a sandwich off the little cafe around the corner from where I worked and guess what I found on the lettuce? WORMS!

Imagine my ewwwwwwwwwwwwwwwwwwwwwww. Anyhow, I brought the sandwich back to them and they refunded me. Oh, and they gave me a hot drink as well. The problem is that I ate most of the sandwich already. I'm sure I will be ok but an episode like that spark a discussion with our admin lady on food hygiene and how it has become more common. Is it true?

Anyhow, I meant to blog about this cake today. It's one of my favourite cheesecake that I have recently made for a 21 birthday (for a friend obviously...haha). I love the tangyness and the dark choc on it.

It beats looking at worms on your sandwich anyday!


Strawberry Dark Chocolate Forrest Berry Cheesecake

Base
1 packet of ginger nut cookies 200grams crushed
125 grams butter melted
1 tsp mixed spice

Cheesecake
500 grams cream cheese (room temperature)
60 grams caster sugar
1 tsp of vanilla extract
40 grams corn flour
4 eggs beaten
300 grams of light sourcream
150 grams of mixed berries

Chocolate ganache
200 grams dark chocolate buttons
1-2 tablespoon of butter

1) Base- Combine all dry ingredients. Add in melted butter and mix till combined. Press firmly into base of 9inch lose based cake tin. Bake in 180C oven for 10-15 minutes. Cool.

2) Lower oven temp to 150C

3) Beat cream cheese till smooth. Add in sugar, vanilla and cornflour. Beat till combined and creamy, Add in cream and beat till thickened. Add in eggs.

4) Spoon half mixture onto the base. Place berries randomly onto the mixture. Top it off with the rest of the cream cheese mixture. Place cake tin in hot water bath and bake for 1 hr till set.

5) Turn off oven, leave cake for around 1 hr with door ajar. Pop cake into the fridge once it is cooled outside as well.

6) Melt chocolate and butter in a glass bowl on top of a saucepan of hot water. Once slightly cooled, spoon it over cheesecake. Ganish with strawberries. Serve!

Grilled Banana with Honey Caramel Sauce

Happy Melbourne Cup day! Gosh, now I wish I'm at the races with a glass of bubbly in a pretty frock and nice big hat!

I suppose given that we are in WA and not Melbourne (they have a public holiday!! boo!!!), the atmosphere is not as festive. The girls in the office, however have decided that since the manager is away, we deserve a nice lunch.....so I'm sitting here, back from lunch, absolutely full and loving my collegues, feeling that it's time to blog.

This recipe was inspired by Goreng Pisang (or Pisang Goreng) which means fried banana. I love the crisp outer of the banana fritter. Obviously because I have grilled it, it's not as crispy as the deep fried version, but it would do.

Grilled Banana with Honey Caramel Sauce
1 cup of self raising flour
1/2 cup of water
2 tsp of cinnamon
4 bananas

1/2 cup of honey
1 tsp of toasted white sesame seeds

ice-cream to serve.

1) Mix water and self raising flour to a paste. Heat pan with oil. Dip banana into flour mixture and fry it. Keep warm.

2) In a small pan, warm up honey. Keep stiring and add toasted sesame. Drizzle sauce on to banana. Serve with ice-cream.

Blueberry Crumble Cake

What colours, when added together, turn green?










Got it?

It's blue and yellow!!!


Or at least I think that was what happened to my blueberry crumble cake. I must have streak the blueberries into the yellow batter unknowingly, resulting in one area of the cake looking rather greenish. Too bad for the appearance though because I really like this cake! It was moist-the way a cake should be.

I saw this recipe featured on Fresh from the Oven sometime back and saved it in my recipes folder. I used frozen blueberries as the fresh ones are really expensive-but still love the bite in the blueberries in the cake. Certainly one that is a keeper..... except the green streaks!

Blueberry Crumb Cake (Fresh from the Oven)
Adapted from Barefoot Contessa Via Food Network.com

For the streusel:
1/4 cup of granulated sugar
1/3 cup of brown sugar
1tsp of ground cinnamon
1/8 tsp of ground nutmeg
113grams of butter melted
1 1/3 cup of flour

For the cake
226 grams of butter
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup of sour cream (I used yogurt)
1 1/4 cups of flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup of blueberries

1) Preheat Oven to 180C. Line 9 inch round pan.

2) To make the streusel: Comibe granulated sugar, brown sugar, spices in a bowl. Mix in melted butter and fold in flour. Set aside.

3) Cake: Cream butter and sugar. Add eggs, vanilla, lemon zest and yogurt. Fold in sifted flour, baking powder, soda and salt. Fold blueberries in.

4) Spoon batter into cake pan. With your fingers, crumbled the topping evenly over the batte.r Bake for 40-45 minutes till cake tester comes out clean. Cool completely.