BLUEBERRY SOUR CREAM COFFEE CAKE
This was my Silver Bowl Winner at the Burlington County Farm Fair Culinary Competiton here in NJ for 2010. The recipe is detailed & a bit laborous, but so worth it. I have not met anyone that has not enjoyed this cake. I hope you do too! Happy Baking!!
Provided by Patti Rahilly- Jones
Categories Cakes
Time 1h45m
Number Of Ingredients 24
Steps:
- 1. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
- 2. For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
- 3. For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.
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faruk islam
[email protected]I'm not much of a baker, but this recipe was easy to follow and the coffee cake turned out delicious.
Stefan Muyonga
[email protected]Followed the recipe exactly and the coffee cake turned out amazing! Would definitely recommend.
Jody Rinard
[email protected]This is the best coffee cake recipe I've ever tried. It's so easy to make and always comes out perfect.
hayan 142
[email protected]I've never been a fan of sour cream, but this coffee cake changed my mind. It was so good!
Ifeanyi Omula
[email protected]This coffee cake was a bit too dense for my taste.
Heidi Foultz
[email protected]Not a fan of blueberries, so I substituted raspberries instead. Turned out great!
Akram Qurashi
[email protected]This coffee cake is the perfect combination of sweet and tangy. The blueberries add a burst of flavor, and the sour cream makes the cake moist and tender.
Esa Swaray
[email protected]The crumb topping was a bit too sweet for my taste, but the cake itself was delicious.
Nawab Nawab arzoo
[email protected]I've made this coffee cake several times now, and it's always a winner. It's so easy to make and always turns out perfect.
Muzaffar Baig
[email protected]Wow! This coffee cake was a hit at my brunch party. Everyone loved it!
Jordan Menssen
[email protected]The cake was a bit dry for my taste, but the flavor was good. I think next time I'll add some extra sour cream or yogurt to the batter.
Alfred Potgieter
[email protected]Easy to follow recipe that yielded a delicious coffee cake. Will definitely try again!
Quaidyn Jones
[email protected]This blueberry sour cream coffee cake was delightful! The cake was moist and flavorful, with just the right amount of sweetness. The blueberries were plump and juicy, and the sour cream added a lovely tang. I will definitely be making this again!