Sour cream coffee cake
By
Cindy Player
@SApreacherswife
1
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.
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.
Rating:
★★★★★ 1 vote5
Serves:
12
Prep:
15 Min
Cook:
50 Min
Method:
Bake
Ingredients
-
7 ozcold butter, sliced
-
12 ozextra fine sugar
-
3 largeeggs
-
8 ozself rising flour
-
8 ozsour cream
-
8 ozcraisins, cherries, diced dried apricots, blueberries or other dried fruit, tossed in 1 tablespoon of flour
-
1/4 ccherry liquer
-
1 tspvanilla extract
-
1 Tbspfinely minced, blanched almonds (optional)
How to Make Sour cream coffee cake
- Preheat oven to 325F and spray large bundt pan with Baker's Joy.
- Cream butter and sugar in a stand mixer
- Add eggs, one at a time. Scrape down sides of the bowl and beat on medium high for 1 minute.
- Add flour and sour cream alternately, until blended. Scrape down sides of the bowl and mix for another minute.
- While mixing, add vanilla extract and liquer.
- Fold 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) - Bake for 45-55 minutes, or until inserted toothpick comes out clean.
- Remove from oven and place pan on a coooling rack for 20 minutes before inverting.
- Allow 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.
