As I mentioned recently in my Brown Sugar Fudge post, some of my colleagues regularly bring to work treats to eat. My department has a dedicated table for shared treats, how bad is that? The best home baked contribution of late was a Blueberry and Almond Strudel Cake. This wonderful coffee cake by Mandoline can be found on a French recipe website but my colleague found it in one of the free daily papers handed out in the subway. I have translated the recipe below.
He cooked it in a glass square dish and it came out paler and more moist. I cooked it in a metal square pan and it was more golden and drier. Both were good but this just goes to show two cooks can have totally different results with a same recipe. I really recommend you try it, whatever pan you use. Divine!
Ξ Blueberry and Almond Strudel Cake Ξ
Almond Strudel Topping
1/4 cup flour
1/4 cup sugar
1/4 tsp almond extract
3 tbsp white chocolate, finely chopped
2 tbsp soft butter
1/4 cup sliced almonds
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tsp baking soda
1/3 cup melted butter
3/4 cup sugar
1 tsp almond extract
1/2 cup sour cream
1/2 cup milk
2 cups fresh blueberries
Almond Strudel Topping: In a small bowl, combine all ingredients. Set aside.
Cake: Combine flour, baking powder, salt and baking soda.
In a large bowl, beat butter, sugar and almond extract until mixture is creamy. Add eggs one at a time, beating well after each addition.
On low speed, beat in dry ingredients to mixture, alternating with combined sour cream and milk. Roll the blueberries in a little flour (about 1 tbsp Table) to prevent them from falling to the bottom of the mold. Then gently fold in the mixture.
Pour cake mix into a greased and floured 9-inch spring form pan or square pan and spread evenly. Sprinkle with reserved topping and press lightly with your fingers to make it adhere to the mixture.
Bake in preheated 350F oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool on rack before removing from pan.