Cakes

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Cakes *Country-Style Blueberry Cake*
*Cranberry Crumble Coffee Cake*

Country-Style Blueberry Cake

˝ tsp. baking powder

1/3 cup butter, melted and cooled

1 cup fresh or frozen, thawed, and drained blueberries

Preheat oven to 350° F. Grease a 9-inch round cake pan. Line with waxed paper. Grease paper. Dust with flour; tap out excess.

Mix together flour, baking powder, and salt.

Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

At low speed, beat in flour mixture, ˝ cup at a time, until blended and smooth.

Spread batter evenly in prepared pan; smooth top. Sprinkle with blueberries.

Bake cake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack. Remove waxed paper. Invert cake onto rack to cool completely.

Cranberry Crumble Coffee Cake

Ľ cup chopped almonds

˝ cup butter, softened

1-Ľ tsps. baking powder

˝ tsp. baking soda

1 cup (8 oz) sour cream

1 cup whole-berry cranberry sauce

Topping

Ľcup chopped almonds

Sprinkle almonds over the bottom of a greased 9-inch springform pan; set aside.

In a mixing bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each.

Combine dry ingredients; add to batter alternately with sour cream. Mix well.

Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter.

For topping, combine flour, sugar almonds and vanilla; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.

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