Alsatian Sour Cream Coffee Cake

Course : Cakes
Serves: 8
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1 cup unsalted butter -- room temperature
2 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 dash salt
1 teaspoon baking powder
2 cups cake flour
1 cup sour cream -- (8 oz)
2 tablespoons kirsch
1 cup fresh blueberries
3/4 cup sliced blanched almonds -- (3 oz), lightly toasted
1/2 cup packed brown sugar
1/4 Cup sifted confectioners sugar for dusting

Preparation / Directions:

Preheat the oven to 325 degrees F. Spray a 10-inch bundt pan or angel food cake pan with vegetable-oil spray. Using an electric mixer, cream together the butter and granulated sugar. 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 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 batter 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 evenly. Bake for 1 1/2 hours, or 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 confectioners' sugar. Cut into wedge


Nutritional Information:

490 Calories (kcal); 8g Total Fat; (14% calories from fat); 5g Protein; 101g Carbohydrate; 83mg Cholesterol; 121mg Sodium

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