Blueberry Almond Sour Cream Coffeecake

Take advantage of fresh blueberries and make this scrumptious cake.

Category: Desserts

Cuisine: American

☆☆☆

2 reviews 
Ready in 1 hour
by eck7

Ingredients

1/2 cup Sugar

1 teaspoon Cinnamon

1/2 cup Unsalted butter Melted

1 cup All purpose flour

1/3 cup Almonds Ground

6 tablespoons Butter Softened

3/4 cup Sugar

2 extra large Eggs Room temperature

1/2 teaspoon Vanilla extract

1/2 teaspoon Almond extract

2/3 cup Sour cream Not reduced fat

1 1/4 cups All purpose flour

1 teaspoon Baking powder

1/2 teaspoon Baking soda

1 cup Blueberries or firm raspberries Not frozen


Directions

Heat oven to 350 degrees. Grease and flour 9-inch springform pan or Pyrex cake pan. For the topping: Combine 1/2 cup sugar, cinnamon, ground almonds and 1-cup flour in a bowl. Stir in melted butter. Mix well and set aside. For the cake: Cream 6 tablespoon butter and sugar with electric mixer until light. Reduce speed and add eggs one at a time. Add vanilla, almond extract and sour cream. In separate bowl sift together flour, baking powder, baking soda and salt. With mixer on low, add flour mixture to egg mixture until just combined. Fold in blueberries or raspberries until just combined. Will be very thick. Spoon into prepared pan and spread out with back of spoon. Sprinkle topping evenly over the batter. Bake 45-50 minutes, until cake tester comes out clean. Cool in pan on wire rack. Serve warm or at room temperature. Keeps 2 days, wrapped in plastic.

Reviews

☆

This recipe was an absolute disaster! First of all, the recipe does not work in a 9" cake pan, which is what I used as suggested in the recipe. Second, there is way too much topping for the cake and it is so heavy it sinks toward the center of the cake while baking, causing the cake to rise around the edges and run over the sides of the pan. Additionally, there is no measurement for the amount of salt so I used 1/2 teaspoon. I'll never know if that was enough; I had to throw the whole mess out.

AnniFord
☆☆☆☆☆

Moist, rich, not too sweet. Equally good with blueberries or raspberries.

eck7

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