So, the title I’ve bestowed upon this cake is a bit of a mouthful. (I’m also not going to try to turn that into a food pun, just in case you were worried. You can keep reading without trepidation).
Mark, one of my good friends from law school, his wife Anna, and sons were up from New York over Labor Day weekend and we planned for them to come over that Monday morning. We went to law school together and somehow kept ending up in all the same classes–from first year criminal law and civil procedure, to both landing summer internships in Sarajevo (yes, really!) to bankruptcy 3L year (the last few weeks of which saw Mark dashing out more than once at a text from Anna, who was due to go into labor with their first any day). Nowadays, we even work at the same law firm, albeit in different offices.
Sometimes you just keep running into the same people, and in cases like this, it’s a good thing.
But we hadn’t seen each others’ respective broods for some time, if we’ve met the little ones at all. Now that firstborn who attended our wedding as a crawler is in second grade, and Mark and Anna’s second boy is 2 1/2, just between my preschooler and toddler.
Of course, this immediately sent me planning out the morning table. Brunch is one of my favorites–plenty of excuses to bake! We fried up our CSA bacon (which I made in our new griddle, which turned out to be way to shallow for fatty heritage breed pork), brewed up coffee (four young boys between us all–need I say more?) and I made this: I had a few things in mind when I went thinking about what to make. I wanted a recipe using yogurt: I always have plenty of glass jars in the fridge gleaming white with my most recent homemade batch, and yogurt results in a tender crumb. I wanted something a bit unique, and so I got on my toes and pulled the muscovado sugar off the top shelf– that ultra dark, ultra flavorful, ultra special cousin of ordinary brown sugar — you may remember seeing it here on Valentine’s day. And blueberries, because, well, aren’t blueberries just sort of required for breakfast baking?
One of the best things in the world is friends who, no matter how long its been, you can pick up with wherever you left off (especially as the intervening birthdays pile up). Though hopefully, it won’t be too long until that next time we get together.
- 1 1/2 cups flour
- 1/2 cup whole-wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- pinch nutmeg
- 1 1/4 cups plain yogurt
- 1/3 cup canola oil
- 1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
- 1 large egg plus 2 large egg whites (I think you could also simply use two eggs).
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries (I used frozen blueberries)
- 3/4 c whole wheat or whole wheat pastry flour
- 1/2 c rolled oats
- 1/2 c muscovado or dark brown sugar
- scant 1/2 t salt
- 1/3 c unsalted butter, melted
Preheat the oven to 375 degrees. Butter a springform pan.
For the crumble, stir together the flour, sugar, oats, and salt. Stir in the melted butter. Put in the refrigerator.
For the cake, combine the flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl, whisking to mix well.
In a separate medium bowl, stir together the yogurt, canola oil, the brown sugar, eggs and vanilla extract.
Stir the yogurt mixture into the dry ingredients, only until just combined (lumps are OK). With a spatula, gently fold in the blueberries. Pour into the prepared springform pan and sprinkle the crumble on top to cover.
Because I used frozen blueberries (not defrosted and straight from the freezer!) my cake took about 50 minutes to bake, but if using fresh blueberries bank on 25-35 minutes. Either way, a tester should come out clean when done, and the cake should be well risen (see the before and after shots below). If the crumble topping starts to brown too quickly, cover with aluminum foil until the cake is done.
Serve warm, tastes best when accompanied by conversation with good friends.