This month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.
I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.
While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.
I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!
Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.
Blueberry Cherry Coffee Cake with Walnut Streusel
Ingredients for streusel:
- 1/4 C toasted walnuts (I used this method)
- 1/2 C flour
- 1/4 C dark brown sugar
- 1/2 stick cold butter, cubed
Ingredients for cake:
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, at room temperature
- 1 C sugar
- 2 eggs
- 2 tsp vanilla paste (I used Nielsen-Massey)
- 1 C Greek yogurt (I used Stonyfield Organic)
- 1/2 C pitted and chopped fresh cherries
- 1/2 C fresh blueberries
- Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
- Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
- Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
- In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
- Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
- Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
- Bake for 40-45 minutes, or until a knife comes out cleanly.
- Allow cake to cool in the pan before turning out.
*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*
And don’t forget to take a peek at what other talented bakers have baked this month: