Quick question.. is it bad that after one week of being back from vacation I’m already researching the next? I think I may have caught the travel bug. I’m currently dreaming of vacationing in Hong Kong, Greece, Hawaii, and Oregon… random I know.
Sour Cream Coffee Cake with Blueberry Compote
Cake
Flour 3 cups
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ¾ tsp
Sugar 1 ½ cups
Butter, softened ¾ cup (6 oz.)
Vanilla 2 tsp
Eggs 3
Sour cream 1 ½ cups
Filling
Brown sugar ½ cup
Ground cinnamon 2 tsp
Blueberry compote
Blueberries 1 cup
Sugar 2 T
Lemon 1
Directions:
Preheat oven to 350 degrees F (176 C).
In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
Add eggs, scrape down sides.
Combine flour, salt, baking powder, and baking soda in a separate bowl.
Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
In a separate bowl, mix together filling ingredients.
Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
Bake for 1 hour, or until a tooth pick comes out clean.
To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
Once cake is baked, invert onto a serving dish and spoon over blueberry compote.
Enjoy!
Sour Cream Coffee Cake
Sour Cream Coffee Cake with Blueberry Compote
Ingredients
Cake
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups sugar
- 3/4 cup butter, soft
- 2 tsp vanilla
- 3 eggs
- 1 1/2 cups sour cream
Filling
- 1/2 cup brown sugar
- 1 tsp cinnamon
Blueberry Compote
- 1 cup blueberries
- 2 Tbsp. sugar
- 1 lemon
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
- Add eggs, scrape down sides.
- Combine flour, salt, baking powder, and baking soda in a separate bowl.
- Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
- In a separate bowl, mix together filling ingredients.
- Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
- Bake for 1 hour, or until a tooth pick comes out clean.
- To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
- Once cake is baked, invert onto a serving dish and spoon over blueberry compote.
Enjoy!
