Blueberry Swirl Coffee Cake

 

Plan to make this delicious coffee cake for your upcoming weekend brunch. I brought this one into the office earlier this week and my co-workers finished it off to the last crumb. The base of the cake is inspired by one of my favorite muffin recipes and the streusel topping gets its inspiration from an apple crumble, with just a hint of freshly ground nutmeg; add to that a simple, sweet vanilla glaze and it is easy to tell why there were no leftovers at work. This is definitely a good reason to get up early on the weekend and hey, it's December 1st, shouldn't you be starting your Holiday baking and filling that freezer? Time to get a head start ...and this should be your first stop: Mega Cookie Recipe Collection.

Coffee Cake

Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.

 

Pour the batter into a greased and floured 9 inch springform pan or a tube pan. Dot the surface of the batter, a heaping tablespoon at a time with

1 cup blueberry Jam

 

using the handle of a wooden spoon, swirl the jam through the batter. Sprinkle streusel topping over the entire surface of the cake batter.

Streusel Topping:

¼ cup brown sugar
½ tsp nutmeg
½ cup oatmeal
½ cup all purpose flour
¼ cup butter, chopped in small pieces

Using your fingers, combine all ingredients in a small bowl and work the butter completely through the other ingredients until the mixture resembles a coarse meal. 

 

Bake at 325 degrees F for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before drizzling with vanilla glaze and serving.

Vanilla Glaze
 

1 cup icing sugar
½ tsp vanilla extract
2 tbsp milk

Whisk all three ingredients together until smooth and drizzle over the coffee cake.