Katheryn's Kitchen – Sour Cream Coffee Cake

Blueberry and Pecan Coffee Cake

Our neighbourhood had a garage sale and I made coffee cake for the set up and sales people. I decided to make two different kinds, blueberry and pecan. I used two cups of fresh blueberries for the blueberry coffee cake, but use whatever berry you like, even chopped peaches, apricots or pears would work. As for the pecan coffee cake, I used a 1/2 cup chopped pecans, but almonds, walnuts, hazelnuts or pistachios could be a great substitute, use what you have on hand. If you want a classic and simple coffee cake, just use the cinnamon, vanilla and brown sugar as your topping. You will need to double the recipe below, to make 2 coffee cakes.

Ingredients for one recipe of sour cream coffee cake:

Topping:

2 teaspoons of ground cinnamon

3/4 cup of brown sugar

1 teaspoon of pure vanilla extract

1/2 cup of coarsely chopped pecans or 2 cups of blueberries, dependent on what coffee cake you are making.

Cake batter:

1 stick of unsalted butter (1/2 cup) at room temperature

1/2 cup of granulated sugar

2 cups of flour

1 teaspoon baking powder

1 teaspoon of baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon of pure vanilla extract

1 cup full fat sour cream

Directions:

1. Preheat oven to 350°F. Butter and flour a 9 inch spring form pan.

Buttered and Floured Pan

2. Make the topping; mix together the brown sugar, vanilla, cinnamon and chopped pecans. If making a fruit coffee cake, substitute fruit for the pecans. Set aside.

3. Make the cake batter; In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until fluffy. Scrap down sides of the bowl. Now add eggs one at a time and vanilla, beat in well, scraping down the sides of the bowl if necessary. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

5. Spread half of the batter into the prepared baking pan and sprinkle with half of the topping. Repeat with remaining batter and topping. At this point the cake can be covered and held in the refrigerator until you are ready to bake or up to 24 hours.

First layer of batter

First layer of Pecan Topping

First layer of blueberry topping

Second layer, ready for the oven

Second Pecan Layer, ready for the Oven

6. Bake until a wooden skewer or toothpick inserted in the centre comes out clean, 35-40 minutes for the pecan coffee cake, 45-50 minutes for a fruit coffee cake. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.