Introducing Log Cabin~Spring! In shades of yellow and green with images of a primrose path, stylized florals, and dragonflies, I think it captures the spirit of spring.
And here is my recipe for Blueberry Raspberry Coffee Cake. It is in US measures and temps, hopefully our friends in other parts of the world can convert these online. It may have a few layers but it really is pretty easy to put together. It stores well and stays moist. I hope you'll enjoy it too!
Blueberry Raspberry Coffee Cake
preheat oven to 350 degrees F
spray 9" springform cake pan with non-stick spray (I also cut a piece of parchment paper for bottom of pan and put it in the pan and spray the paper)
Cake Layer ingredients -
2 cups unbleached flour
1 1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 stick butter
Mix dry ingredients and cut in butter (I use a food processor and pulse in butter then transfer to mixing bowl and add the wet ingredients and blueberries)
3/4 cup milk
2 eggs, beaten
1 teaspoon almond extract
Combine the wet ingredients and then add to dry until blended.
1 cup blueberries (toss with a tablespoon of flour) fold into the batter and then pour into springform pan.
Ricotta Layer ingredients -
1 cup ricotta cheese
2 tablespoons sugar
1 tablespoon of lemon juice (or 1 teaspoon lemon extract)
Combine ingredients and then pour over the cake layer.
1 cup raspberries
I just drop these randomly on the ricotta layer.
Streusel Layer ingredients -
1/2 cup flour
1/2 cup sugar
1/2 stick butter
Pulse in food processor and sprinkle on top of cake. (I always have some of this on hand in the freezer for topping all sorts of baked goods)
Sprinkle with cinnamon and if you like some nuts - I usually use sliced almonds.
Bake approximately 50 to 60 minutes until the center doesn't jiggle, you can also test with a skewer. Let it cool on rack for about ten minutes, remove the side of the pan and let continue to cool before serving.