posted by Linda in MO 07-25-102 6:51 PM
* Exported from MasterCook *
Blackberry Sour Cream Coffee Cake with Streusel Filling
Recipe By : posted by RobinC at CL BB
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake, Cake
Amount Measure Ingredient -- Preparation Method
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Streusel:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons ground cinnamon
1/2 cup chopped -- skinned hazelnuts or walnuts
Sour Cream Batter:
8 tablespoons butter -- (1 stick) softened
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups fresh or frozen blackberries (If using frozen berries, thaw in an open dish for 15 to 20 minutes before using)
Preheat the oven to 350 degrees. Grease a 9-inch tube pan.
To prepare the streusel, combine the brown sugar, flour, cinnamon, and nuts and mix well. Set aside.
To prepare the batter, cream the butter in a large bowl of an electric mixer until fluffy. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, vanilla, and lemon peel and mix well. Combine the flour, baking powder, baking soda, and salt and stir into the sour cream mixture, mixing well.
Combine the streusel with the blackberries. Layer one third of the batter into the pan. Sprinkle with half of the streusel, spacing the blackberries evenly. Repeat with another third of the batter, the remaining streusel, and the remaining batter.
Bake about 1 hour, or until a cake tester or wooden pick inserted near the center comes out clean. Cool for 10 minutes of a rack. Turn out onto a platter. Serve warm or at room temperature.
NOTES from RobinC : These are from a cookbook I have called Northwest Berry cookbook I've been happy with every recipe I've tried from this book.