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REC: Blueberry Pecan Sour Cream Coffee Cake -- Ang or Sandi, couldl you post it in T&T?


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Joined: Jul 17, 2006

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Posted to Thread #18914 at 3:36 am on Sep 2, 2010

AngAK originally posted this in 2006, then Sandi posted it with more notes; Charlie and I have also made it, so Ang or Sandi, please post in T&T - it's fabulous! Since I'm adding my own notes, I'll post it here again - lots of notes at the bottom:

Blueberry Pecan Sour Cream Coffee Cake
– be sure and read notes at bottom

For topping: [I doubled this]
1/2 cup brown sugar
1 cup pecans [or walnuts]
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold

For cake:
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cup granulated sugar
3 large eggs + 1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange [overpowered the blueberry flavor – I would cut it back next time]
1 1/2 cup blueberries (or more, up to 3 cups)

Powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Throw in nuts and pulse once or twice. Divide in half and reserve.

To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).

In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done). [I used 3 cups frozen blueberries and baked it a total of 1 hour 40 min.]

Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.


Notes:
1) Don't be tempted to use a bundt pan for this, unless you have a 12-cupper.

2) When using frozen blueberries, be sure to add at least 10 minutes [mine took 20 extra min.] to the baking time, if not more. If not, your cake may APPEAR to test clean with a toohpick, but it won't be. Trust me.

4) If you fail to heed previous warning, and take it out of the oven too early, the middle will fall as it cools, and you will have uncooked batter in the middle. Of course, you can always remedy this by using a appropriate-sized biscuit cutter to cut out the middle of the springform cake, and make it appear as though you baked it in a tube pan. Then stick it back in the oven, and hope that you don't overbake it.

5) I doubled the streusel and used walnuts this time - really wonderful coffee cake. Since I used frozen blueberries, I baked it longer as suggested -- it took exactly 1 hr. 40 min. cheezz

Link: Blueberry Pecan Sour Cream Coffee Cake

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/blueberrycake.jpg


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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