Best 4 Blackberry Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

BLACKBERRY JAM SOUR CREAM COFFEE CAKE.

Steps:

• 1. Mix sugar, soft butter, vanilla til light and fluffy,i mixed mine all by hand,it`s your preference to use a mixer! Add eggs one at a time, then add the sour cream and stir well...
• 2. Next the dry ingredients:
• 3. 2 cups flour 1 tsp. baking powder 1/2 tsp.baking soda pinch of salt Now add the dry to the wet, incorporate well.
• 4. Now for topping and filling!
• 5. 1 cups chopped walnuts 1/3 cup packed brown sugar 1,1/2 tsp.gr.cinnamon Mix these ingredients together, set aside.
• 6. I took some seedless blackberry jam and spread in between cake layers,with some of the nut mixture,added the rest of the cake batter and topped it off w/ the rest of the nut mixure.
• 7. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!

BLACKBERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In small bowl, mix all Blackberry Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
• Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk, and beat only until combined.
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
• Scatter the fresh berries over the filling and top with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and place on a wire rack to cool slightly.
• Serve warm or at room temperature.