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BLUEBERRY COFFEE CAKE WITH CRUNCHY WALNUT TOPPING TOPPING INGREDIENTS: 100g Walnut pcs 30g Brown Sugar 30g Plain Flour 1 Tsp Cinnamon Powder 60g Melted Butter 250g Blueberries Pie Filling CAKE INGREDIENTS: 125g Butter 120g Caster Sugar 1 Egg 1 Tsp Coffee Emulco 150ml Whipping Cream 280g Plain Flour 2 Tsp Baking Powder ½ Tsp Bicarbonate of Soda METHOD: Topping 1) Place walnut pieces in a bowl and sprinkle with brown sugar, flour and cinnamon powder. 2) Toss with a fork to combine. 3) Drizzle with melted butter and toss until well mixed. Set aside. Cake 1) Preheat oven at 170C. Line base of a 9” spring form cake tin with foil. 2) Using the K beater, cream butter and sugar until light and fluffy. 3) Add egg and coffee emulco and mix evenly. 4) Gradually pour in the whipping cream and beat until combined. 5) Sift flour, baking powder and baking soda into the butter mixture and mix until well combined. 6) Pour batter into cake tin and smoothen the top. 7) Spread blueberry fillings evenly on top. 8) Spread topping ingredients on top and bake in oven for 50 minutes or golden 9) Cool for at least 15 minutes before removing from cake tin. Cool completely before slicing
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