Monday, June 29, 2009

Blackberry coffee cake, anyone?

photo by: Thomas Cordova

The charming Pomona Baking Co. in downtown P-town is run by Chaffey College assistant professor Daniel Swift. This joint is everything that chain-hating gourmands look for in a bakery -- fresh ingredients, innovative recipes and acceptance of special requests.

If you're used to buying baked goods at Costco, Pomona Baking Co. -- $4 a loaf of bread, 75 cents a cookie, $1.75 a sticky bun -- might seem pricey. But Swift is confident that bread is a "recession-proof business."

"As long as people understand the quality factor," Swift said. "I've never had anyone say they won't pay $4 for a loaf. It's handmade and it's made with love."

If Pomona's too far for a dessert run, you can try baking yourself. Swift's coffee cake recipe follows.

Blackberry sour cream coffee cake
Recipe courtesy of Pomona Baking Co.

Feel free to substitute other berries or chopped fruit in place of the blackberries. This is a very versatile recipe which suits many different seasonal fruits.

Preheat oven to 350 degress and grease one 9x13 inch baking dish.

Ingredients for coffee cake
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup sour cream
1/2 cup salted butter melted
2 eggs lightly beaten
2 cups black berries

Ingredients for topping
1/2 cup sugar
1/2 cup flour
1/2 cup salted butter melted
1/2 tsp. cinnamon

The coffee cake
Stir together flour, sugar and baking powder in one medium sized mixing bowl until evenly combined. Stir together sour cream, melted butter and beaten eggs in another medium-sized mixing bowl until well incorporated. Gently fold the wet and dry ingredients together. Don't over mix. Spread half of the batter in the bottom of the lightly greased pan. Sprinkle blackberries over the first layer of batter then cover the berries with the other half of the batter.

The topping
Stir together all ingredients until a crumbly mixture forms. Sprinkle over the top of the coffeecake and bake for 40 to 45 minutes at 350 degrees.

Cool for 10 minutes before cutting.


Anonymous Anonymous said...

Yummy! I can't wait to try it out. Thank you.

June 30, 2009 at 3:41 PM  

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