When we went down to Boston over Easter weekend, a friend asked me the question “so what have you found to be challenging to do one handed?”. Ah being single handedly, handed. And with my non dominant hand. It’s been an interesting month. Here are a few of the biggest challenges I’ve discovered:
driving the jeep (its a manual, whomp whomp).
putting on jeans.
buttons of any kind.
opening the dang peanut butter jar.
writing (I haven’t handwritten something in over a month).
pouring almond milk.
folding clothes nicely.
using my camera.
buckling my seat belt.
zippers. all of them.
putting earrings in.
getting the cast iron pan out to make grilled cheese.
cutting the cheese. (no laughing)
ripping the toilet paper off the roll (I figure, while we’re there maturity wise..).
the list could go on and on. being one handed has basically affected everything I do on a daily basis. On the bright side, maybe I’ll be ambidextrous after this and be able to crack eggs in both hands synchronized. That should be an Olympic event – Synchronized Egg Cracking.
eh. maybe not.
maybe I’m just cracking.
This cake is the result of combining two nostalgically loaded cakes – my mom’s Blueberry Banana Snack Cake and Molly’s Easy Coffee Cake (from her American Girl cookbook, of course). I’m not sure this cake qualifies as a “healthy breakfast” type of coffee cake, but it certainly isn’t the worst choice for brunch with its two types of fruit and a bit of whole wheat. You could opt of out of the brown sugar topping, but really, isn’t that why you’re here? Coffee cake without that crumbly brown sugar on top just seems wrong. So get your coffee (or tea!) brewing, it’s cake time.
Blueberry Banana Coffee Cake
what you’ll need
1 cup all purpose flour (120g)
1/2 cup white whole wheat flour (60g)
2 teaspoons baking powder
3 tablespoons vegetable oil
1/4 cup sugar
1 cup blueberries
3 tablespoons butter, melted
1/4 cup brown sugar
1/4 cup pecans, halved or chopped
2 teaspoons cinnamon
You could make this a wee bit healthier by substituting greek yogurt for the oil and maple syrup for the sugar. Both substitute 1:1. You can also omit the brown sugar topping and just sprinkle some cinnamon and pecans on top.
If you don’t have a 6 inch cake pan, an 8×8 pan will work nicely too. Reduce the bake time and start checking for doneness at 30 minutes.
how to whip it up
Preheat oven to 425°. Line a 6 inch cake pan with parchment in the bottom. grease bottom and sides.
In a stand mixer bowl or medium sized bowl with a hand mixer, cream together banana and sugar until very smooth with almost no banana chunks. Add in egg and oil, mix until combined. Mix in both flours, baking powder and salt. Batter will be thick with a few chunks, that’s okay. Gently fold in blueberries. Pour batter into prepared cake pan.
Combine butter, brown sugar, pecans and cinnamon in a small bowl. Sprinkle brown sugar mixture over batter – a few bigger chunks are okay, those bits will be extra tasty!
Bake at 425° and start checking for doneness at 45 minutes. Tooth pick should come out clean and top of cake will be domed and crackly delicious from the brown sugar topping. Let cool at least 15 minutes before attempting to remove from pan. Use a spatula or knife to loosen the edges, then be brave, AND FLIP using the double cooling rack method. It’s okay if you lose a little of the topping during the removal process, you can just nom on those while you wait another 10 minutes for the cake to cool.
Enjoy with some freshly brewed coffee or tea!