I've mentioned before my devotion to Julia and Paula (who, by the way, is having fabulous hair lately), but I don't think I've mentioned my other butter toting babe before. That's right, I have a mad saturated fat crush on Ina. Lasagna and cake in the same weekend? It was meant to be!
I was originally going to make Alton Brown's "The Chewy" for office food this week. However, one of my co-workers made Chocolate Chip Cookies on Friday, and I decided a head to head battle was a no-no. Luckily for me, I had insisted on picking up a pint of blueberries at the store this week. I first intended on pairing them in cake form with some of the toffee I'd purchased for my cookies. However, if you google "blueberry toffee cake", you are encouraged to try blueberry coffee cake instead! Who can argue with that?I settled on Ina Garten's recipe because of that crumbly brown sugar crust. I had no sour cream though, so I upped the cake butter to 8 tbsp, and added in 1/2 cup of buttermilk. I used buttermilk both for the flavor and to hopefully balance the PH of the batter (cooking with chemistry is fun)! I think I missed on the PH balance though, as the cake didn't rise very much. It was, however, still delicious...
