Sour Cream Coffee Cake

Course : Cakes
Serves: 1
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1/2 cup shortening
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 medium lemon -- rind only, grated
2 cups all-purpose flour -- sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup blueberries
1/4 cup butter -- softened
1/2 cup light brown sugar -- packed
1/2 teaspoon cinnamon -- ground
1/2 cup all-purpose flour -- sifted
1 cup whipping cream
1/2 cup blueberries

Preparation / Directions:

Preheat the oven to 350 degrees. Butter and flour a tube baking pan (9"). Cream the shortening and the sugar. Add the eggs one at a time, mixing thoroughly after adding each. Add vanilla and lemon extract. Add the grated lemon rind. Sift the flour, baking powder, baking soda and salt together. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Fold in the blueberries. Prepare the topping by combining the butter, sugar, cinnamon and flour in a bowl until the mixture resembles coarse crumbs. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake until a toothpick inserted in the center comes out clean (75 minutes). Let the cake cool in the pan after removing it from the oven. Turn out onto a serving plate. Garnish with whipped cream and blueberries.


Nutritional Information:

4106 Calories (kcal); 214g Total Fat; (46% calories from fat); 58g Protein; 500g Carbohydrate; 787mg Cholesterol; 3616mg Sodium

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