Recipe: Almond Blueberry Sour Cream Coffee Cake

Almond Blueberry Sour Cream Coffee Cake

For the filling:
1 box (7 oz.) Odense Almond Paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind

For Cake batter:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 Tablespoons) butter, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons powdered sugar for dusting cake

Equipment: 10-inch Bundt Pan

For the filling
Grate the almond paste into a medium bowl.* Add blueberries, flour and lemon rind. Mix well and set aside.

For the cake
Preheat oven to 350 Degrees F. Grease and flour bundt pan.

Sift the flour with the baking powder, baking soda, and salt. Set aside.

Beat together the butter and sugar until smooth.

Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy.

Mix in the vanilla extract.

Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.

Spoon 1/3 of the batter into the bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries, ending with batter.

Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean.

Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on wire rack to finish cooling. Dust with powdered sugar for an elegant presentation.

*For ease of grating, I use my food processor.

This is a wonderful, flavorful, moist recipe. Hope you enjoy it. I found this on the Odense
Website and have made it often. Hope you like it.