Alsatian Sour Cream Coffee Cake
The recipe for this traditional sour cream coffee cake, made with blueberries and almonds, can be varied by chocolate chips, raisins, dried fruit, or cranberries and grated orange zest.
- Unsalted Butter - 3/4 cup (1-1/2 sticks) plus 2 tablespoons, room tempature
- Granulated Sugar - 2-1/2 cups
- Eggs - 3
- Vanilla Extract - 1 teaspoon
- Salt - Pinch
- Baking Powder - 1 teaspoon
- Cake flour - 2 cups
- Sour Cream - 1 cup (8 oz)
- Kirsh - 2 tablespoons
- Blueberries - 1 cup, fresh
- Almonds - 3/4 cup (3 oz) sliced blanched, lightly toasted
- Brown Sugar - 1/2 cup, packed
- Confectioner's Sugar - Sifted, for dusting
Preheat the oven to 325 F. Spray a 10-inch bundt pan or angel food cake pan with vegetable oil spray. Using an electric mixer, cream the butter and sugar together. When the mixture is smooth, beat in the eggs, one at a time. Add the vanilla and salt. Mix the baking powder and flour together, then add this mixture slowly to the bowl. Stop the mixer and scrape down the sides.Continue to mix, adding the sour cream and kirsch.
Remove the bowl from the mixer and fold in the blueberries. Spoon the butter into the pan and smooth the top. Sprinkle the almonds over the top and press the brown sugar through a sieve with the back of a spoon to cover the top of the cake batter evenly. Bake for 1-1/2 hours, until a toothpick inserted in the center comes out dry.
To serve: Unmold the cake onto a serving platter and generously dust the top with confectioner’s sugar. Cut into wedges.