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home > recipes > cakes > alsatian blueberry and almond sour cream coffee cake
1 3/4 stick butter or margarine ( butter preferred ) at room temperature 2 1/2 cups sugar 3 eggs room temperature 2 tsp vanilla or almond flavor 2 cups flour 2 tsp baking powder dash salt 1/4 cup ground almonds 1 cup sour cream 1 cup blueberries ( or other fruit such as cherries, dried cranberries etc. ) 1/2 cup sliced almonds 1/2 cup brown sugar Powder sugar Beautiful texture, moist and delicious. Preheat oven to 325F. Grease and lightly flour a 10 inch bundt or similar pan. Cream butter and sugar fluffy. Add eggs and vanilla with flavoring and salt till well mixed. Alternately add flour mixed with baking powder with the sour cream blending till well mixed. Stir in ground almonds and blueberries. Place batter in pan. Sprinkle with the almonds and then sprinkle evenly with brown sugar pressing into batter lightly with back of spoon. . Bake until tested done with toothpick about 70 to 90 minutes. Cool in pan for 15 minutes then carefully unmold cake unto platter. Let cool. Dust heavily with powder sugar. Yield 12 to 20 Improves with age, store leftovers in refrigerator.

Alsatian Blueberry and Almond Sour Cream Coffee Cake


average rating = 5 stars(5.00003 comments available)
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Recipe Alert Most Popular Recipes Photo
(posted May 6, 2005)

1 3/4 stick
butter or margarine ( butter preferred ) at room temperature
2 1/2 cups
sugar
3
eggs room temperature
2 tsp
vanilla or almond flavor
2 cups
flour
2 tsp
baking powder
dash salt
1/4 cup ground almonds
1 cup
sour cream
1 cup blueberries ( or other fruit such as cherries, dried cranberries etc. )
1/2 cup sliced almonds
1/2 cup
brown sugar
Powder
sugar
Beautiful
texture, moist and delicious.

Preheat oven to 325F.
Grease and lightly flour a 10 inch bundt or similar pan.
Cream butter and sugar fluffy. Add
eggs and vanilla with flavoring and salt till well mixed. Alternately add flour mixed with baking powder with the
sour cream blending till well mixed.
Stir in ground almonds and blueberries. Place
batter in pan.
Sprinkle with the almonds and then sprinkle evenly with
brown sugar pressing into batter lightly with back of spoon. .
Bake until tested done with toothpick about 70 to 90 minutes.
Cool in
pan for 15 minutes then carefully unmold cake unto platter. Let cool. Dust heavily with powder sugar.
Yield 12 to 20
Improves with age, store leftovers in refrigerator.


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+3 comments


from Boston, MA, United States wrote:31  1

This is one of my favorite recipes. I have been using it for years and it always get raves. It is deliciously moist, a must, in my opinion. I use almond extract which is what sets this coffee cake apart from all others.
5 starsJanuary 22, 2008


from Newmarket, Ontario, Canada wrote:0  0

Absolutely a lovely, moist cake. Will make again.
5 starsJanuary 16, 2008


from Oshawa, Ontario, Canada wrote:1  0

This is a lovely cake worth making over and over. The almond flavouring along with the ground almonds makes it taste wonderful.
5 starsAugust 3, 2007


 
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