This cake is my favourite EVER. Most likely because it reminds me of my childhood and it smells just like it! This is a very simple recipe, similar to the American coffee cake I suppose, but I will have it over any other fancy dessert…Or a meal in fact, I’ve been known to have this for breakfast, lunch and dinner. It’s great with seasonal fruit, but it works just as well without it. The best part of it is the sweet, buttery, vanilla crumble that makes the entire house smell like the best bakery. I don’t recall a single time when I didn’t dive into it still piping hot. Give it a try, I promise you won’t regret it!
P.S.: It freezes very well; I tend to take it out ah hour ahead of time and then refresh it in a toaster oven.
For the crumble:
- 200 g soft butter
- 200 g all-purpose flour
- 100 g vanilla sugar (or just plain sugar + 1 tsp vanilla)
For the dough:
- 500 g all-purpose flour
- 40 g fresh yeast or 4 tsp active dry yeast
- 120 g soft butter
- 120 g sugar
- 150 g warm milk
- 2 eggs (1 whole egg and 1 yolk)
- 1 tbsp vegetable oil ( I used melted coconut oil)
- 1 tbsp vanilla extract
- pinch of salt
For this particular cake I used 2 pints of blueberries simply because they were in season. However, any fruit that’s not too watery will do. Plums, cherries, apples and pears are some of my favourites! 🙂
- To make the crumble simply put all of the ingredients in a bowl and “pinch” gently until the butter is incorporated. This should take about a minute. If you overwork the flour the crumble will be hard and chewy. Set aside while you prepare the dough.
- In a large bowl combine warm milk, sugar and yeast. Allow the yeast to react for 3-5 min. Add butter, vegetable oil, vanilla extract and eggs. Mix well and then gradually add flour and salt then mix again until you have a uniform, sticky dough. This can be done in a machine or by hand. I have done this cake a million times and see no difference in the results!
- Transfer the batter onto a greased and lined (ideally parchment paper) rectangular tin. I used a 13″ x 9″.
- Sprinkle the blueberries on top of the dough, then add the crumble, making sure it covers the cake evenly (I like my crumble big and chunky!)
- Place the cake in a cold oven and bake at 210 F for 30 mins. Then increase the oven temperature to 320 F and bake for another 20 mins.
- The cake is ready when a skewer inserted into the middle part comes out clean.
Enjoy straight from the oven! That’s how I eat it every time because I just can’t wait, the smell is too good! 😉