|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
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
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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