Page 158 - UMass2018_CookBook

Ingredients
Blueberry
Sour Cream
Coffee Cake
Demchak Family, Worcester, MA
“Massachusetts has many ‘Pick Your Own’ fruit farms. During blueberry season, it is a family tradition to take a day outing and pick enough blueberries to eat and freeze. This recipe originated from one found in a hand-written notebook by Shera’s grand- mother, Ruth Gross.” — Carole Demchak
Preparation
1. Preheat oven to 375°F. Grease a 9-inch round springform cake pan.
2. To make the filling, in a medium bowl, mix together the brown sugar, cocoa powder and cinnamon until combined. Set aside.
3. To make the batter, in another bowl, whisk together the flour, baking soda and baking powder. Set aside.
4. In a large bowl, whisk together the oil and sugar. Add the eggs and vanilla and whisk to combine.
Makes 1 (9-inch) coffee cake
FOR THE FILLING:
2⁄3 cup packed light brown sugar
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
FOR THE BATTER:
2 1⁄2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄4 cup canola oil 1⁄2 cup granulated sugar 2 large eggs, well beaten 1 1⁄2 teaspoons vanilla extract 1⁄2 cup sour cream 1 tablespoon milk I cup fresh or frozen (thawed,
drained) blueberries
146 | TASTE OF HOME