[Recipe] Earl Grey Apple Blueberry Pie Coffee Cake

[Recipe] Earl Grey Apple Blueberry Pie Coffee Cake


Cake:
· 150g all-purpose flour
· 100g sugar
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1 teaspoon cinnamon powder
· 60g unsalted butter (room temperature)
· 1/3 cup earl grey tea concentrate
· 1 egg
· 1 teaspoon vanilla


Streusel:
· 50g flour
· 50g brown sugar
· 50g unsalted butter (room temperature)


Apple Topping:
· 1 apples, peeled, cored and sliced
· 15 blueberries
· 30g unsalted butter (room temperature)
· 1/4 cup earl grey tea concentrate
· 25g brown sugar
· 1/2 tablespoon rum

Methods:
1. Preheat oven to 180C. Grease a 9-inch baking dish.
2. For the streusel, place flour, brown sugar and butter in a small bowl. Pinch together with your fingers until crumbly. Set aside in refrigerator for later use.
3. To make the apple blueberry topping, sauté apples and blueberries in butter for approximately 2 minutes in a small saucepan. Add earl grey tea concentrate and rum, cover and continue to cook for 2 more minutes. Set aside and let it cool down.
4. Combine flour, sugar, baking powder, baking soda, salt and cinnamon powder. Add butter and mix until crumbly, with your fingers or a pastry blender. In a separate bowl, mix together earl grey tea concentrate, egg and vanilla. Blend into flour mixture, spoon the mixture into the pan, and spread it with a spatula or knife.
5. Spread the streusel on the batter. Spoon apples and blueberries over the top, and sprinkle with 2 tablespoons brown sugar.
6. Bake for 1 hour or until the top is golden brown and a toothpick comes out with moist crumbs. Cool cake on wire rack for 10 minutes. Serve immediately.