By Juenessa on January 30, 2007
Photo by Baby Kato
Photo by Baby Kato
"From Barefoot Contessa at Home, 2006."
Serving Size: 1 (153 g)
Servings Per Recipe: 6
"I baked mine in a 9" square springform pan and used 2 grade A large eggs instead of grade A extra large eggs. The cake part is not real sweet but because there is enough struesel to completely cover the top of the cake, the end result is a cake that had, IMO, the perfect amount of sweetness."
"I love the Barefoot Contessa's Recipes and this beautiful crumb cake is no exception. It was the bomb. It rose beautifully, has a great texture the blueberries were fresh and bold, tart and sweet, simply perfect. The crumb was the pefect icing on the cake. I took it to a bbq and everyone raved about it. Thanks so much for sharing your wonderful recipe. Made for Name that Ingredient."
"This a really nice moist coffee cake--notable given the ocean of dry coffee cakes out there. I watched Ina do it on a show yesterday and thought I'd peek to see if it was on 'zaar so I could give feedback. I substituted about 1.5 cups fresh sliced strawberries for the blueberries and it worked great. It was funny when I discovered that the topping has *more* butter and flour than the cake itself! Made me laugh because I had just barely enough for both--once the cake batter was made and I turned my attention to the topping, I realized the topping is not just an afterthought!!! Heh. I recommend it!"
"The crumb on this coffee is super delicious!! I made this for work and everyone loved it. I used frozen mixed berries and they worked great (though it does make your cake all purple). Tasted great. I made this in a cheesecake spring form pan. Thank you for posting this great recipe!!"
"This crumb cake tastes great. It looks lovely, and has a very nice texture. I used an 8 x 8 pan, and that worked out well (baking time was just a bit longer, though). Thanks for explicit directions, Juenessa. This is a very nice way to use up blueberries."
"Awesome - so moist and the lemon zest is just the right touch! I usually send the left over dessert home with my family but I kept all the leftovers for myself!!!"
"Another great recipe from Ina! I have yet to make any of her recipes that were not wonderful. Thanks for submitting this one!"
"This is a great crumb cake, I love the Contessa's recipes! I made as stated only I use 1/4 teaspoon of regular salt as I ran out of kosher salt, if you do have a 10-inch cake pan I would recommend using it for this recipe, the batter and streusel fills the pan pretty much to the top, if using a 9-inch pan place a baking sheet underneath just in case of any spills, thanks for J!...Kitten:)"