3 April – dinner at Pho 79

seafood soup

Pho Ga










1/2 sugar blueberry almond coffee cake (breakfast)

I regularly bake with 1/2 the sugar called for in recipes and
usually use at least 1/4 whole wheat flour

Simple Cinnamon Streusel Coffee Cake

from The America's Test Kitchen Family Cookbook

(listing my amounts of sugar and whole wheat flour, adding blueberries and almond extract)

TOPPING

1/4 C. light or dark brown sugar (just measure, don't pack brown sugar)

1/4 C. granulated sugar

1 T. cinnamon

1 T. unsalted butter, melted and cooled

1 C. sliced almonds

CAKE

1 C. whole wheat flour

2. C. unbleached flour

1 T. baking powder

1 tsp. baking soda

1/4 tsp. salt

1-3/4 C. buttermilk or plain yogurt

1 tsp. almond extract (optional)

1/2 C. brown sugar

1/2 C. granulated sugar

3 large eggs

7 T. unsalted butter, melted and cooled

1 C. frozen blueberries (no neeed to thaw)

1. For the topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a medium bowl until the mixture resembles wet sand. Stir in the almonds.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease the bottom of a non-stick 9 by 13-inch baking pan.

3. For the cake: Mix the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. Add the buttermilk, brown sugar, granulated sugar, eggs, melted butter and almond extract by hand with a wooden spoon. Do not over mix. Gently fold in the blueberries.

4. Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until a toothpick inserted into the center comes out clean. 40–45 minutes. Do not overbake. Let cool on a wire rack for 15 minutes before serving.

Enjoy.