Muesli Coffee Cake
The cake can also be topped with a simple glaze: Whisk together 1 cup confectioners' sugar and 2 tablespoons milk until smooth, then drizzle the mixture over the cooled cake; let set 20 minutes before serving.
- Total Time:
- Servings: 12
Photography: Con Poulos
Source: Martha Stewart Living
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 3 cups white whole-wheat flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 3/4 cup muesli (preferably unsweetened)
- 2 tablespoons honey
- 2 cups fresh blueberries
Preheat oven to 350 degrees. Butter a 9 1/2-inch tube pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 1 minute. Gradually beat in sugar until mixture is pale and fluffy, about 2 minutes. Add eggs one at a time, beating to combine after each, then beat in vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix).
Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere. Bake until a tester inserted in middle comes out clean, about 1 hour, 10 minutes (if cake is browning too quickly, tent with foil). Cool completely, at least 1 1/2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.