May 11, 2011

Berrylicious Coconut Crumb Cake {Powernap}

Crumb Cake

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap: I am heading up to Cooperstown for a quick overnight and want to bake something to take to my parent’s. With a box of raspberries and blueberries in the fridge I am going to experiment with a new recipe for a simple breakfast cake. Quick, delicious and portable.

Last weekend I dashed to Cooperstown for a quick trip to visit my parent’s and host a friends baby shower. I knew the house would be crazy with the party, my Dad recovering from his second shoulder surgery and a 24 hour visit from me so I thought it would be nice to show up a little something. Mom wouldn’t be cooking much over the weekend other than the party food — which was fine by me — and arriving with a cake in hand meant at least Sunday breakfast would be set. With two packs of fresh berries in hand and an hour before wake-up it was time to experiment.

I love breakfast sweets that are full of ripe juicy berries and I needed something that traveled well. A crumb cake that I could bake into one of my paper baking pans and wrap up for the car ride north was just the ticket. I started by whipping up a creamy one bowl batter and stirring in the fresh berries, a generous scrape of vanilla seeds fresh from the bean and a hefty dose of shredded coconut. It baked beautifully and was cooling by the time my daughter woke up from her nap. Then, we were off to the market to stock up on groceries to have in the house for her and Dad while I was gone.

Recipe

Berrylicious Coconut Crumb Cake

Ingredients

6 tablespoons unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs
1 vanilla bean, the seeds scraped into the batter
teaspoon vanilla extract
2/3 cup sour cream, well-stirred
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ baking soda
1 large pinch kosher salt
½ cup blueberries
½ cup raspberries
½ cup sweetened shredded coconut

Instructions

1. Preheat the oven to 350ºF.

2. In a large bowl pour the melted, cooled butter and add the sugar. Mix well. Add the eggs and mix well again. Then, add in the vanilla seeds, vanilla extract, and sour cream and stir until well combined.

3. Sift together the flour, baking powder, baking soda and salt. Pour the flour mixture into the wet ingredients stirring until everything is just combined and the batter is completely smooth.

4. Use a spatula to fold in the coconut thoroughly. Then carefully fold in the berries.

5. Pour the batter into a prepared 9-inch round cake pan and bake for 40 minutes, or until the top springs back when touched and a cake tester comes out clean.

 

Naptime Notes

Naptime Recipe Serving ideas

This is a terrific breakfast cake that doubles well as dessert. We all loved it and next time I might try it with chopped peaches or apricots!

Naptime Stopwatch

10 minutes for the batter, 40 minutes baking time!

Naptime Reviews

This is a kid-friendly dish and is great for making sure no precious berries go to waste!

 

 

  • http://www.twopeasandtheirpod.com Maria

    Your cake looks wonderful!

    • Anonymous

      Thanks Maria!

  • Cookincanuck

    What a pretty cake and the flavors sound fantastic. I’m sure your parents were very grateful.

    • Anonymous

      Thanks Dara!

  • Anita Chapa

    I have unsweetened coconut.. will I need to add more sugar to compensate? if so, how much would you suggest. Thanks! love your blog :)

    • Anonymous

      Hi Anita, You won’t need more sugar to sweeten the coconut. Instead, try dusting the top of the cake with confectioners’ sugar before serving!

  • http://www.youtube.com/watch?v=9F73VUwVXBg Yoshi Blade

    Thanks
    for this berrylicious coconut crumb cake recipe.

    It looks great.

  • http://profiles.google.com/lexorpaul lexorpaul Reyes

     What an awesome looking crumb cake. That’ll go best with coffee for a delightful breakfast or brunch.

    Crumb Cake Recipe

  • Anonymous

    This is very yummy and my favourite recipe. I like to eat this Berrylicious Coconut Crumb Cake. It is one of the great kitchen recipe. It looking really very nice.
    Kitchen cabinets

  • http://www.increation.net/portfolio/kitchens Handmade Kitchens

    What a lovely recipe. I will definitely have to try and bake this. 

  • Dulcy Iwata

    You do not say which unit of measurement to use for the baking soda…it just say 1/4 baking soda. Help! I want to make this cake!

    • KelseyTheNaptimeChef

      Teaspoon! Sorry, will correct!