Blueberry-Pecan Cake

Blueberry-Pecan Cake

Ingredients:

For the cake:

• 1 cup all-purpose flour

• 3/4 cup sugar

• 1/2 cup almond flour

• 1/4 cup cornmeal

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 10 tablespoons unsalted butter, cubed, at room temperature

• 2 large eggs, at room temperature

• 1/2 cup whole milk, at room temperature

• 1 teaspoons vanilla extract

• zest of one lemon

• 2 cups fresh blueberries

For the topping:

• 1/2 cup chopped raw walnuts or pecans

• 3 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 tsp ground cardamom

• pinch kosher or sea salt

• 2 tablespoons unsalted butter, diced into 8 pieces

1. Preheat the oven to 375ºF, 350ºF convection oven.

2. Butter an 8-inch cake pan. Cut a circle of parchment paper about 16-inches round. Brush it with softened butter, then line the inside of the cake pan with it, buttered side up, so it covers the bottom and sides of the pan, flattening and smoothing wrinkles away.

3. In the bowl of a stand mixer, using the paddle attachment, stir together the flour, sugar, almond flour, cornmeal, baking powder, and salt. Add the butter and mix on medium until butter is incorporated and about the size of peas.

4. Pour in the milk and vanilla. Add the eggs and lemon zest and mix just until incorporated and the batter is smooth. Avoid overmixing.

5. Pour the batter into the prepared pan. Add the blueberries and using a spatula, gently press and swirl the batter and blueberries together, just enough to distribute the blueberries and embed them a bit in the batter.

6. Bake for 40 to 45 minutes until the top is golden.

7. While the cake is baking, make the topping by mixing the chopped nuts, cinnamon, cardamom, sugar, and salt in a small bowl. Sprinkle the topping over the cake, place the pieces of butter in various places over the top of the cake, and continuing baking the cake until the cake feels just set in the center, about 15 to 20 minutes. A toothpick inserted into the center should come out clean.

8. Let the cake cool completely in the pan, then remove it to serve.

Yields: 8 to 10 servings

Notes&Tips:

• This recipe is another favorite of mine as I love any dessert that incorporates fruits and nuts.

• Blueberry-Pecan Cake is delicious and not too sweet. It can be served as a stand alone dessert or with some vanilla ice cream.

• If you are having company over for brunch or an afternoon tea, Blueberry-Pecan Cake is a wonderful and satisfying dessert to serve.

• Serve the cake on its own, or with plain or slightly sweetened yogurt, ice cream, or whipped cream.