sour cream coffee cake
(1 rating)
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This is a great cake to serve in the morning, or even with coffee after a meal. If using the almonds, make sure they are super fine, or the cake will fall in about halfway through your baking time. It will taste great, but look a little strange.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For sour cream coffee cake
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7 ozcold butter, sliced
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12 ozextra fine sugar
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3 lgeggs
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8 ozself rising flour
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8 ozsour cream
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8 ozcraisins, cherries, diced dried apricots, blueberries or other dried fruit, tossed in 1 tablespoon of flour
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1/4 ccherry liquer
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1 tspvanilla extract
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1 Tbspfinely minced, blanched almonds (optional)
How To Make sour cream coffee cake
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1Preheat oven to 325F and spray large bundt pan with Baker's Joy.
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2Cream butter and sugar in a stand mixer
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3Add eggs, one at a time. Scrape down sides of the bowl and beat on medium high for 1 minute.
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4Add flour and sour cream alternately, until blended. Scrape down sides of the bowl and mix for another minute.
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5While mixing, add vanilla extract and liquer.
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6Fold in the dried fruit and spread batter evenly in bundt pan. (Can sprinkle 1-2 Tablespoons of finely minced almonds on top of the batter at this point)
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7Bake for 45-55 minutes, or until inserted toothpick comes out clean.
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8Remove from oven and place pan on a coooling rack for 20 minutes before inverting.
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9Allow to cool completely. Give a light sprinkling of powdered sugar on top (use a fine sieve) before slicing and serving. The powdered sugar may be omitted if so desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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