The amazing sour cream coffee cake recipe I couldn't find
Sour Cream Coffee Cake from A Montana Table
Delicate and dense, this cake is just as satisfying for dessert as it is for breakfast. Berries work best with this recipe, but other fruits such as peches, or even cherries are lovely, too.
8 Tablespoons (1 Stick) unsalted butter, softened and cubed
1 c granulated sugar
3 eggs
2 c white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 c sour cream
1-1/2teaspoons vanilla
1 pint fresh blueberries
1/4 c powdered sugar for dusting.
Preheat oven to 350F. Spray a 9-inch springform pan with cooking spray. Cream butter and sugar in a mixing bowl. Add eggs one at a time, scraping sides and bottom of bowl between additions. Sift flour, baking powder, and baking soda together. Alternately add dry ingredients and sour cream to butter mixture. Add vanilla and combine thoroughly, but do not overmix.
Spread half the batter in the prepared springform pan. Place a layer of fruit on top of the batter. Carefully spread remaining batter on top of the fruit, using a metal spatula dipped in hot water to evenly distribute the batter to the edges of the pan. Bake for 30 to 40 minutes, or until the cake is firm to the touch; a toothpick inserted should come out clean. Cool completely and remove from pan. Sprinkle with powdered sugar and garnish with remaining fruit.
Delicate and dense, this cake is just as satisfying for dessert as it is for breakfast. Berries work best with this recipe, but other fruits such as peches, or even cherries are lovely, too.
8 Tablespoons (1 Stick) unsalted butter, softened and cubed
1 c granulated sugar
3 eggs
2 c white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 c sour cream
1-1/2teaspoons vanilla
1 pint fresh blueberries
1/4 c powdered sugar for dusting.
Preheat oven to 350F. Spray a 9-inch springform pan with cooking spray. Cream butter and sugar in a mixing bowl. Add eggs one at a time, scraping sides and bottom of bowl between additions. Sift flour, baking powder, and baking soda together. Alternately add dry ingredients and sour cream to butter mixture. Add vanilla and combine thoroughly, but do not overmix.
Spread half the batter in the prepared springform pan. Place a layer of fruit on top of the batter. Carefully spread remaining batter on top of the fruit, using a metal spatula dipped in hot water to evenly distribute the batter to the edges of the pan. Bake for 30 to 40 minutes, or until the cake is firm to the touch; a toothpick inserted should come out clean. Cool completely and remove from pan. Sprinkle with powdered sugar and garnish with remaining fruit.