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I got out the mixer to try a Sour Cream Coffee Cake.  Since blueberries are so plentiful, I thought I’d add them. They have more antioxidants than any North American fruit and walnuts are richer in Omega 3 than just about anything. These two are amazing powerhouses. The trick I’ve always used is to dust additions like blueberries with a tad of the recipe’s flour and fold them in lightly at the last moment unless you are baking in a lavender theme. Dusting with flour keeps nuts or berries or any of those additions from sinking and collecting on the bottom.

Sour Cream Coffee Cake

Topping: Combine and set aside:

2t cinnamon

2T sugar

1c chopped walnuts; I was out and used pecans

Cake:Cream:

2 sticks of margarine or butter, softened

1 ¼ c sugar

 Add:

2 beaten eggs

 1 c (sm container) sour cream

1tvanilla

Sift together and add

2 c sifted all purpose flour

1 t baking powder

1t vanilla

½ t baking soda, dash of salt

Mix well. Gently fold in fruit if you’re using it. Pour half the batter into a well greased 10” tube pan. Sprinkle with half of the sugar/nut mix. Pour in rest of batter, then top with remaining sugar mix.Bake at 350’ for 1 hour, dust with 10xx sugar while warm. Cool in pan. Using a sheet cake pan, about 30 minutes.

I almost overbaked it. I didn’t bother with the 10xx sugar.Okay, I can’t leave well enough alone. I used a sheet pan and added the floured blueberries. I’m trying to use whole grains instead of processed flour so I used the King Arthur 100% White Whole Wheat flour. I did use butter. It was the only sticks I had in the freezer.You could add choc chips, peaches, apples and raisins, almost anything. It was really good!

 

Filed under: The Chef's Table on June 1st, 2008