Nana Annas blueberry Sour Cream Coffee Cake
From peetabear 14 years ago
- 60 minutes to make
- Serves 0
this cake is also good using lemon instead of the orange... this cake has blueberries and pecans in it... this is what the owner says about it.. There's nothing like Russian coffee cake. This recipe has always been in our family. Read more .. the recipe is from the Andon-Reid Inn Asheville Area / Waynesville, North Carolina See less
Ingredients
- ½ cup brown sugar shopping list
- 1 cup toasted pecans shopping list
- 1 ½ teaspoon cinnamon shopping list
- ½ cup cake flour shopping list
- ½ stick butter, cold, cut in pieces shopping list
- In a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve shopping list
- ................................................................................................................. shopping list
- Cake: shopping list
- 2 ½ cups flour shopping list
- 2 ½ teaspoons baking powder shopping list
- ½ teaspoon baking soda shopping list
- ¼ teaspoon salt shopping list
- 2 sticks unsalted butter, room temperature shopping list
- 1 ½ cups sugar shopping list
- 3 large eggs shopping list
- 1 egg yolk shopping list
- 2 teaspoons vanilla shopping list
- 1 cup sour cream shopping list
- Zest of 1 orange shopping list
- 1 ½ cups blueberries shopping list
How to make it
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform 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, mix until well incorporated.
- Slowly add flour mixture, mixing well. Pour half of batter into prepared pan and top with ¾ cup blueberries and half of topping mixture.
- Spread remaining batter into pan and top with remaining blueberries and topping mixture.
- Bake for 60-70 minutes until a toothpick, inserted in the middle of the cake, comes out clean.
- Let cool in pan on a rack for 5-10 minutes before unmolding.
- Dust with powdered sugar and serve warm.
The Rating
Reviewed by 5 people-
YUMMY!! ^5!!
a1patti
in Salem loved it
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Oh my! 5 saved and flagged.
victoriaregina
in USA loved it
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oh my another great!
midgelet
in Whereabouts loved it
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