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| blueberry sour cream coffee cake piled high |
Sour Cream Coffee Cake with Cinnamon Streusel
Streusel ingredients:
½ cup (2.5 oz) all-purpose flour½ cup (4 oz) packed brown sugar
1 tsp cinnamon
6 tbsp (3 oz) cold unsalted butter
Cake ingredients:
2½ cups (13 oz) all-purpose flour2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks/8 oz) unsalted butter, softened
1 cup (6 5/8 oz) sugar
3 eggs
1 cup (7 3/4 oz) sour cream
1 tbsp pure vanilla extract
1 tsp kosher salt
2 cups/8 oz. fresh berries (blueberries, blackberries, or raspberries) or 11 oz frozen
Directions:
1. Preheat the oven to 350°F. Butter a 9 x 13- inch baking pan and set aside.
2. To make the streusel, combine ½ cup flour, brown sugar, and cinnamon in a bowl. Add 6 tablespoons of diced butter and blend with a pastry blender or your fingers until crumbly. Set aside.
3. To make the cake, sift together flour, baking powder, and baking soda into a bowl and set the dry ingredients aside. In an electric mixer with the paddle attachment, cream butter and sugar together until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Mix in the sour cream, vanilla extract, and salt. Add the dry ingredients, a third at a time, mixing just until everything is blended together. Remove the bowl from the mixer and, using a rubber spatula, gently fold in the berries. The batter will be thick.
4. Scrape the batter into the prepared pan and spread it evenly with the spatula. Sprinkle the streusel evenly over the surface of the cake.
5. Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 40 to 450minutes, rotating the pan halfway through the baking time. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes. Cut the cake into 12 squares and serve warm.
Serves 12
Recipe from The Dahlia Bakery Cookbook
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