sour cream coffee cake
(1 RATING)
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.
No Image
prep time
15 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 7 ounces cold butter, sliced
- 12 ounces extra fine sugar
- 3 large eggs
- 8 ounces self rising flour
- 8 ounces sour cream
- 8 ounces craisins, cherries, diced dried apricots, blueberries or other dried fruit, tossed in 1 tablespoon of flour
- 1/4 cup cherry liquer
- 1 teaspoon vanilla extract
- 1 tablespoon finely minced, blanched almonds (optional)
How To Make sour cream coffee cake
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Step 1Preheat oven to 325F and spray large bundt pan with Baker's Joy.
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Step 2Cream butter and sugar in a stand mixer
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Step 3Add eggs, one at a time. Scrape down sides of the bowl and beat on medium high for 1 minute.
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Step 4Add flour and sour cream alternately, until blended. Scrape down sides of the bowl and mix for another minute.
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Step 5While mixing, add vanilla extract and liquer.
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Step 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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Step 7Bake for 45-55 minutes, or until inserted toothpick comes out clean.
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Step 8Remove from oven and place pan on a coooling rack for 20 minutes before inverting.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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