Recipe by Taniya Khanna, Scholar’s Pastry Chef
- 127g butter (unsalted)
- 127g sugar
- 3g salt
- 300g All-purpose flour
- 1g baking powder
- 55g whole eggs (about 1 egg)
- 85g butter (unsalted)
- 120g turbinado sugar in the raw
- 196g cake flour
- 1g salt
- 2g cinnamon
Coffee cake batter
- 95g butter unsalted
- 167g sugar
- 47g brown sugar
- 3g salt
- 6g baking powder
- 84g whole eggs
- 95g sour cream
- 160g whole milk
- 251g all-purpose flour
- Blueberries as needed
- Combine and cream the butter and sugar in a stand mixer with a paddle attachment on low speed for 3-4min.
- Add the all-purpose flour and salt, mixing on low speed until the mixture beings to become sandy in texture.
- Add the whole eggs in 2-3 additions, mixing until just combined and the dough begins to bind. Finish the dough by hand if necessary to avoid over mixing.
- Wrap the dough in plastic wrap and rest in the refrigerator for a minimum of 1-2hrs.
- Combine all of the dry ingredients in a stand mixer with a paddle attachment.
- Cut the butter to approximately 1/4″ cubes and add to the dry ingredients while mixing.
- Mix on medium speed until a loosely bound crumble forms. Keep the crumble refrigerated until ready for use.
Rolling the tart shell
- Prepare a 2″ tall, 8″/200mm diameter cake ring with a light, even coat of butter.
- Use approx. 1/3 of the chilled butter crust dough to create the sides of the tart shell.
- Form the 1/3 of dough into an even log about 2 ft. long, flouring the dough and your work surface as needed. The dough may crack when cold but will come together as it warms.
- Gently flatten the log with a rolling pin, and begin to roll the dough down its length, creating a strip of dough approximately 3ft. in length, 1/8-inch-thick, and 2.5 inches wide.
- Trim one edge of the strip of dough using a paring knife and a straight edge.
- Gently roll the dough up and place it vertically inside the prepared cake ring with the clean edge facing down.
- Gently unroll the dough, pressing it to the cake ring to adhere it, and ensuring no air pockets form between the ring and the dough.
- Once it lines the inside of the cake ring, trim the overlapping dough to create a clean seem, and cut the excess dough from the top of the ring, drawing a paring knife away from the ring to create a clean edge.
- Roll the remaining butter crust dough to just over 1/8″ thick. Roll the dough on a non-stick baking mat or parchment paper to make it easier to work with and transfer in later steps.
- Place the lined cake ring onto the rolled dough, and trace along the inside of the ring, using a dull parking knife or a toothpick. Do not use a sharp knife or you may damage the non-stick baking mat or parchment paper.
- Remove the cake ring and cut along the traced line of the rolled dough to create a disk. Once again, use a dull blade for this step to avoid damage to the mat underneath. Remove the excess dough and save for a future recipe.
- Place the lined cake ring back onto the disk of dough, and gently press the disk of dough into the dough lining the sides of the cake ring to adhere the two together. Refrigerate until needed.
Coffee cake batter
- Before getting started, bring the butter, whole eggs, sour cream, and whole milk to room temperature.
- Combine and sift the all-purpose flour and baking powder and reserve to use later.
- Combine and cream the butter, sugar, brown sugar, and salt in a stand mixer with a paddle attachment.
- Add the whole eggs in 2-3 additions, mixing each addition until fully emulsified before adding the next addition.
- Add 1/2 of the dry ingredients and 1/2 of the wet ingredients, mixing until well combined.
- Add the remaining ingredients, mixing for 3-4 minutes on medium speed.
- Just before using them, lightly flour the blueberries. This will help them stay suspended in the cake batter during baking.
- Add a layer of coffee cake batter to the raw tart shell, spreading it evenly, and then adding a layer of blueberries. Repeat the process until the tart shell is 3/4 full.
- Cover the cake batter with crumble.
- Bake at 176C/350F for 30 minutes, then cover the edges of the cake with strips of tin foil. Continue to bake the coffee cake for a further 20-30 minutes, or until a knife or cake tester comes out 95% clean.
- After removing the cake from the oven, remove the tin foil and cover the cake with a clean tea towel to let cool for 30min.
- Gently remove the cake ring and allow the cake to cool fully or serve while warm.
- Finish the coffee cake with powdered sugar.
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