Ingredientes para Blueberry Streusel Cake
- ¾ cup (150g) granulated sugar
- Not used; 1/2 cup (113g) unsalted butter is specified
- 2 large eggs
- Not found in recipe
- 1 ½ cups plus 1 tablespoon (approx. 188g) all-purpose flour
- 1 teaspoon baking soda
- ½ cup (120ml) plain yogurt
- Cooking spray (for greasing pan)
- Not found in recipe instructions
- 1 teaspoon ground cinnamon
- Not found in recipe
- Powdered sugar (for dusting, as needed)
- 1 teaspoon vanilla extract
- 1/2 cup (113g) unsalted butter, softened
- ½ cup (60g) rolled oats
- ¼ cup (30g) chopped pecans or walnuts
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Cómo preparar Blueberry Streusel Cake
- Preheat oven to 350°F (175°C).
- Combine ½ cup (100g) granulated sugar, 1 teaspoon vanilla extract, 2 large eggs, and 1/2 cup (113g) unsalted butter, softened. Beat at medium speed with an electric mixer for 5 minutes until light and fluffy.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup (120ml) plain yogurt, beginning and ending with the flour mixture. Mix until just combined.
- Lightly grease a 9 ½-inch round tart pan with cooking spray.
- Pour the batter into the prepared pan, spreading evenly over the bottom and up the sides.
- In a medium bowl, combine ¼ cup (50g) granulated sugar, 1 tablespoon all-purpose flour, ½ cup (60g) rolled oats, ¼ cup (30g) chopped pecans or walnuts, and 1 teaspoon ground cinnamon. Mix gently until combined.
- Sprinkle the streusel topping evenly over the batter, leaving a ½-inch border.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
- Yields: 10 servings
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
76g
Fat
5g
Carbs
11g
