CRUMBLE CAKE WITH PECANS AND BLUEBERRIES..

January 6, 2013

CRUMBLE CAKE WITH PECANS AND BLUEBERRIES..

FOR THE CAKE003 copy
180 g softened butter
150 g sugar
1 tsp. grated lemon zest
2 big eggs
300 g plain flour
2 tsp. baking powder
180 ml milk
300 g fresh or frozen blueberries

FOR THE CRUMBLE
60 g cold cubed butter
50 g plain flour
70 g brown sugar
1 tsp. cinnamon
125 g pecans

1. Pre-heat the oven to 180 degrees C. Line and grease cake tin (23cm).

2. Cream butter, sugar and lemon zest, add eggs one by one. Slowly mix in the flour, baking powder, and milk. Mix half of the blueberries into the dough.

3. Make the crumble: mix butter with flour, sugar and cinnamon till it crumbles, mix in nuts.

4. Pour the dough into the tin, top with berries, and crumble.

5. Bake for an hour, then place foil on top in order not to burn the nuts, bake 10-15 more min.

6. Let it rest for 10 min in the tin, then place on a wire rack. Serve warm or at room temperature.

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P.S. This is one of the best cakes (without cream) that I have made lately, it is very light and fluffy. Instead of pecans I used walnuts, I think they were good too. Try!

Enjoy, k.

recipe from “Kūkas” by M. Neri

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