SOUR CREAM BLUEBERRY COFFEE CAKE RECIPE | ALLRECIPES
This is a spin on traditional coffee cake that me and my fiance love!
Provided by MrsEncinas
Categories Blueberry Desserts
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
- Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 639.5 calories, CarbohydrateContent 90.2 g, CholesterolContent 87.7 mg, FatContent 30 g, FiberContent 2.5 g, ProteinContent 6.1 g, SaturatedFatContent 14.9 g, SodiumContent 224.7 mg, SugarContent 63 g
CREAM-FILLED CINNAMON COFFEE CAKE RECIPE: HOW TO MAKE IT
Repeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. —Arlene Wengerd, Millersburg, Ohio
Provided by Taste of Home
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined., Pour into 2 greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. , Place 1 cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.
Nutrition Facts : Calories 419 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 49g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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