This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.
Ingredients:
Topping:
- 1-1/2 cups walnuts or pecans
- 1/3 cup brown sugar, packed
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons chilled unsalted butter, cut in smaller pieces
Cake:
- 2-3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter at room temperature
- 1/2 cup sugar
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk, whole or 2%
- 1-1/2 cups blueberries
For Topping:
- Blend first four ingredients in food processor until nuts are coarsely chopped.
- Add butter; using pulse to blend until coarse crumbs form.
For Cake:
- Preheat oven to 350 degrees.
- Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
- Sift flour, baking powder, salt, and soda in medium bowl.
- Using electric mixer beat butter in large bowl till fluffy.
- Gradually add both sugars and beat until blended.
- Beat in eggs, one at a time incorporating after each egg.
- Add lemon zest and vanilla.
- Blend sour cream and milk in small bowl.
- Beat in this mixture alternating with dry ingredients in 3 additions each.
- Spread half of the cake batter into prepared pan.
- Sprinkle half the topping over the batter.
- Cover this mixture with the blueberries evenly.
- Spread remaining batter over this layer.
- Sprinkle with the other half of the topping.
- Bake for approximately 50 minutes or until tester comes out clean.
- Cool and serve.
- Yield: 12 servings
The Happy Wonderer ~ ellen b. 