I have partnered with California Walnuts to bring you this recipe. All opinions and experiences are 100% my own.
Are you looking for a delicious and yummy breakfast treat that will go perfectly with a cold glass of milk or steaming hot drink? Let me tell you I have the perfect recipe. This Apple Blueberry Walnut Coffee Cake will knock your socks off!
Using delicious and fresh blueberries and apples then topped with a walnut crumb mixture makes this one over the top coffee cake. There is a layer of cream cheese goodness packed inside this coffee cake too. I don’t think it gets any better than fresh fruit, cream cheese and delicious walnuts. Oh wait I put a little glaze on it just to make it pretty!
One ingredient that I love working with is walnuts. I usually always have walnuts stored in my freezer. Did you know you can freeze nuts? Ever since I had some nuts go bad(my fault) I have stored all my nuts in the freezer. But lets talk about California Walnuts today.
Walnuts are a delicious and versatile ingredient that is the perfect complement to other whole foods for nutritious, tasty meals.
Not all nuts contain omega-3s and walnuts are the only nut to contain a significant amount of alpha-linolenic acid (ALA), the essential plant-based omega-3 fatty acid. In one ounce, there are 2.5 grams of ALA, which is more than five times the amount found in any other nut.
In addition to omega-3 fatty acids, walnuts offer other important components of a healthy diet, including 4 grams of protein and 2 grams of fiber per ounce. So this coffee cake is a little healthy with that addition of the California Walnuts!
Now this recipe is not one of my super easy recipes. This one is a little more involved but I will tell you it is totally worth it. I actually made the fruit compote the night before and put it in the fridge.
This cake is not overly sweet and the texture is a cross between a biscuit and a pound cake but topped with the fruit compote and the cream cheese layer it is divine!
Apple Blueberry Coffee Cake
Ingredients
- 1 cup fresh blueberries
- 1 cup cubed fresh apples skin removed
- 1/4 cup sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cold butter diced
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 3/4 cup plain low-fat yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 ounces cream cheese at room temperature
- 1 teaspoon lemon juice
- 1/2 cup chopped walnuts
Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tsp water
Instructions
- In a medium-sized saucepan over medium heat bring blueberries, apples, sugar and water to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, and apples are tender, about 15 minutes.
- In a small bowl blend the cornstarch and 1 tablespoon + 1 teaspoon water. Stir it into the blueberry apple mixture and cook until it thickens about 1 minute. Remove from heat and cool to room temperature.
- Butter a 9-inch spring form pan and line the bottom with parchment paper. Preheat oven to 350 degrees F.
- Meanwhile in a large mixing bowl whisk together the flour and 3/4 cup of the sugar. (You can also do this in a food processor to make the next step easier.)
- Cut in the butter with a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Remove 1/2 cup of this mixture and set it to the side.
- If you used a food processor dump the flour mixture out into a large mixing bowl. Stir in the baking powder, baking soda, salt and lemon zest.
- In a separate bowl mix the yogurt, vanilla, and 1 egg until blended. Stir this wet mixture into the dry just until incorporated.
- Spread the batter out in the prepared pan - it will be very thick.
- In a bowl or in the food processor (no need to wash it out from earlier) beat on high speed (or whirl) the cream cheese, with the remaining 1/4 cup sugar, 1 egg and the lemon juice until smooth and creamy. Pour over the batter in the pan.
- Gently drop half of the blueberry mixture over the cream cheese mixture by the spoonfuls leaving about a 1 - 2 inch border around the edge.
- Stir the walnuts into the reserved flour mixture and sprinkle over the outside edge of the cake making a 1 - 2 inch border. Spoon the rest of the blueberries and apples into the middle.
- Bake 40-50 minutes until center of cake barely jiggles when pan is gently shaken and top of the cake is golden brown.
- Cool on wire rack 15 minutes then remove the rim of the pan.
- Mix glaze ingredients in small bowl until smooth, Drizzle over cake. Enjoy
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