Sour cream coffee cake
By
Cindy Player
@SApreacherswife
1
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.
★★★★★ 1 vote5
Ingredients
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7 ozcold butter, sliced
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12 ozextra fine sugar
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3 largeeggs
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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
- 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.