Crumb Topping:

3/4 cup all-purpose flour

1/4 cup sugar

4 tablespoons cold unsalted butter, cut into small pieces

1/4 cup chopped walnuts

1/2 teaspoon ground cinnamon

 

Coffee Cake:

1 cup all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 cup fresh blueberries

1/4 cup chopped walnuts

2 large eggs

2 large bananas, mashed

1 teaspoon vanilla extract

Powdered sugar

 

Directions:

In a bowl, combine the flour, sugar and butter for the topping. With a pastry cutter, cut in the butter until the size of peas. Reserve 1/2 cup of the mixture in a small bowl and add the walnuts and cinnamon; set aside.

 

In the bowl with the remaining flour mixture, add the first nine coffee cake ingredients.

 

In another bowl, beat together the eggs, bananas and vanilla until just mixed. Add the egg mixture to the dry ingredients and stir until just combined. Grease an 8-section mini loaf pan or a 12-cup muffin tin with Baker’s Joy or vegetable spray.

 

Divide the butter among the individual sections. Top evenly with the reserved crumb mixture. Bake on the middle rack of an oven preheated to 350 F. Bake for 35 to 40 minutes until puffed and center is set. Cool slightly before dusting with powdered sugar. PC132888

 

Makes 8 to 12 individual coffee cakes