Blueberry Hazelnut Wheat Coffee Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
1/2 cup: Real butter,
2/3 cup: Sugar,
1 large: Egg,
1 1/2 cup: Hard white wheat, (grind until fine)
1 1/2 cup: Flour,
2 tbsp: Poppy seeds,
1/2 tsp: Soda,
1/4 tsp: Salt,
1/2 cup: Sour cream mix,
TOPPING
2 cup: Fresh or frozen blueberries, (thawed, if frozen)
1/3 cup: Sugar,
2 tsp: Whole wheat flour,
1/4 tsp: Nutmeg,
1/2 cup: Chopped Oregon hazelnuts,
Directions:
Beat butter, sugar and egg until fluffy. Add ground wheat to the
flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter
mixture, then add 1/4 cup sour cream, then the remaining flour
mixture. Continue to mix on medium speed for two minutes. Grease pan
(bottom and sides) and dust with sugar. Spread batter over bottom and
one inch up the sides. Combine all ingredients for topping and
sprinkle over batter. Bake at 350 for 40-45 minutes. Cool.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter
mixture, then add 1/4 cup sour cream, then the remaining flour
mixture. Continue to mix on medium speed for two minutes. Grease pan
(bottom and sides) and dust with sugar. Spread batter over bottom and
one inch up the sides. Combine all ingredients for topping and
sprinkle over batter. Bake at 350 for 40-45 minutes. Cool.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Cakes