Blueberry Crumb Cake Recipe | Bon Appetit

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I will probably make this again within the week. Miso made the crumble buttery and also weirdly fruity. It seeped into the rest of the cake just enoughhould to give it a touch of nuttiness and keep the brown sugar from getting too sweet.
My partner who hates sweets had two slices back to back.

One note; I baked this in an 8″ Springfield and just lined it with parchment. I love how simple the parchment was but I should have stuck to the 9″ pan since mine took much longer to bake. Whatever I’m here for it.

anjeSavannah, GA10/06/19

Made this last night. It took over an hour to bake at 350 degrees. Mine didn’t burn, I did not put foil on the top. Tasted it this morning and it just tastes meh. I left out the miso because I couldn’t find any at my store. Think it needs more sugar. The crumble didn’t turn out like a crumble, just very grainy topping. May want to add sugar to the blueberries to help with the sweetness.

AnonymousLouisiana10/06/19

Really nice cake (in our house, breakfast), the miso and whole wheat give it a lovely nutty, savory flavor and the blueberries keep the cake moist. I divided the batter into two loaf pans instead, and baked them for 50 mins. Turned out perfect!!

briittavsCambridge MA10/05/19

Well, I haven’t tasted it yet because it’s still baking, but just wanted to say that I followed the recipe and used a regular 9″ cake pan which is in the oven overflowing and dripping onto the bottom of the oven. It was obvious when I was filling the pan that it wasn’t big enough so I transferred some of the batter to a smaller pan, but it wasn’t enough. If I make it again I’ll use a deep 9″ pan.

AnonymousBaltimore10/04/19

Followed the recipe to the letter but the cake came out very dark and burned on the bottom. I use a reliable in-oven thermometer that indicated a consistent 350° temperature throughout the 50-minute bake — I pulled it ten minutes early, even. I also used a springform pan so it would release better, which it did. The pan is a dark metal, so maybe it’s because it wasn’t a standard, lighter metal cake pan so it conducted more heat? I haven’t yet sliced in for a taste, but I’m pretty disappointed.

AnonymousNorCal10/04/19

Responding to the questions: Miso is always a paste. Yes all purpose flour should be fine here, though of course the finished product will be lighter. I’m also curious about whether red miso will work, and it’s all I have so I’m going to try it this weekend probably. Will report back. I think it will be fine, just a more intense flavor than white miso.

AnonymousWilmington, Delaware10/04/19

what is the miso called for in this recipe? a paste, a liquid..? I enjoy miso soup but never considered the ingredients. Thanks for a response

AnonymousCA Central Coast10/03/19

And while we are asking questions here, I would love to know if I could use the same weights of all purpose unbleached flour, versus the whole wheat….Kudo’s for including gram weights!

chefjeff1Sherman Oaks, California10/03/19

Question: Is it possible to substitute red miso for white miso or will it throw the whole cake off?

Thanks!

haleycgRaleigh, NC10/02/19

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