Blackberry Sour Cream Coffee Cake
Source of Recipe
posted by RobinC at Cooking Light BB
Recipe Introduction
It calls for a 9 inch tube pan, but I didn't think it would all fit in my 9 inch springform pan using the tube insert, so I just used my 10 inch tube pan (angel food cake pan). It was hard to spread the batter and the streusel/berries, but it all worked out fine. I think you could easily sub. blueberries or chopped peaches for the blackberries. And other nuts would also be good.
List of Ingredients
Streusel:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons ground cinnamon
1/2 cup chopped -- skinned hazelnuts or walnuts (I used walnuts)
Sour Cream Batter:
8 tablespoons butter -- (1 stick) softened (I used unsalted)
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream (I used light)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups fresh or frozen blackberries (If using frozen berries, thaw in an open dish for 15 to 20 minutes before using)
Recipe
Preheat the oven to 350 degrees. Grease a 9-inch tube pan.
To preapre the streusal, combine the brown sugar, flour, cinnamon, and nuts and mix well. Set aside.
To pepare the batter, cream the butter in a large bowl of an electric mixer until fluffy. Gradually beat in the sugar. Add the eggs, one at at ime, beating well after each addition. Stir in the sour cream, vanilla, and lemon peel and mix well. Combine the flour, baking powder, baking soda, and salt and stir into the sour cream mixture, mixing well.
Combine the streusel with the blackberries. Layer one third of the batter into the pan. Sprinkle with half of the streusel, spacing the blackberries evenly. Repeat with another third of the batter, the remaining streusel, and the remaining batter.
Bake about 1 hour, or until a cake tester or wooden pick inserted near the center comes out clean. Cool for 10 minutes of a rack. Turn out onto a platter. (I have a 2 piece angelfood cake pan, so I just ran a knife around the edges and then pulled the tube insert (with the cake on it) out of the pan to cool.)
Serve warm or at room temperature.
NOTES from RobinC : These are from a cookbook I have called Northwest Berry cookbook I've been happy with every recipe I've tried from this book.
|
|
member logon
