Razzle Dazzle Cake

RazzleDazzleCake
Blueberry-Razzle-Dazzle-Cake

At Wickwood, we call this our Razzle Dazzle Cake; it always elicits a “WOW!” from our guests. We initially made this scrumptious coffee cake with raspberries, but we think it’s equally wonderful when Blueberries are bursting with flavor. Crumbly pecans are the perfect topping. Your house guests will never guess there’s apple in the cake; it replaces some of the butter found in most coffee cakes and adds a decidedly sweet taste and moist crumb.

Makes:

16 servings, 2-inch squares
Active time: 30 minutes Total: 3 1/2 hours (including cooling time)

Cake

1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
3 tablespoons canola oil
3/4 cup sugar
2 large eggs
1/2 cup low-fat milk
3 tablespoons lemon zest
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries or raspberries, fresh or frozen (not thawed)
3/4 cup finely chopped peeled apple

Topping

2 tablespoons cold butter
1/4 cup sugar
1 cup chopped pecans

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with foil, leaving an overhang on all sides. Lightly coat the foil with cooking spray.
  2. To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.
  3. Place berries and apple in a small bowl, sprinkle with the remaining 11/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the better and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.
  4. To prepare topping: Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.
  5. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.
  6. Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan using the edges of the foil onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.

Per serving: 208 calories; 12 g fat (3g sat, 6 g mono); 33 mg cholesterol; 24 g carbohydrate; 13 g added sugars; 3g protein; 2 g fiber; 116 mg sodium; 77 mg potassium