An incredibly moist, buttery and easy-to-make coffee cake with fresh blueberries, banana and sliced almonds is best served with coffee and friends.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 8slices
Author: Famidha Ashraf
INGREDIENTS
Large bowl items
1cupall-purpose flour
1cupalmond flour
2teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
Medium bowl items
⅔cupwhite sugar
100gramsunsalted butter softened to room temperature
1large eggroom temperature
1ripe bananamashed
2teaspoonvanilla extract
1cupfull-fat milk
¼cupfull-fat labnehor sour cream or thick-hung yoghurt
¾ to 1cupblueberrieswashed, drained and pat dried
¼cupalmondsuse slivered
INSTRUCTIONS
Prep
Keep all the wet ingredients measured on the counter so that they can come to room temperature. Preheat t oven to 190C (375F) with the rack on level 2. Grease an 8-inch springform (see notes) or a round cake pan lightly with butter (you may line the bottom with baking paper).
Prepare the cake batter
Whisk together in a large bowl all of the flour, baking powder, baking soda and salt and keep aside. Add the butter and sugar to another bowl and whisk with a hand whisk or electric whisk until creamy. Add the mashed banana, egg and vanilla and whisk thoroughly until combined. Stir in the milk and labneh and whisk again until a smooth batter. Pour the wet mixture into the dry mixture and whisk until combined (the batter will be thin but almond flour will absorb). Pour the batter into the prepared cake pan and tap on the counter to break any air bubbles.
Bake the cake
Bake the cake in the preheated oven for 25 minutes. Open the door and quickly scatter the blueberries and almonds all over the top, close and continue to bake for another 25 minutes or until the toothpick test comes out clean. If the top starts to brown faster, then cover the cake pan with foil and continue to bake until done.
Cool and serve
Remove the cake pan and let the cake cool in the pan on a wire rack until the sides release (10 minutes). Run a blunt side knife around the tin before removing the ring. Sprinkle icing sugar before serving with coffee or tea
Notes
If you plan to add crumb or streusel topping then stick to a springform pan so you don't have to remove the cake causing the crumbs to fall apart.