Blackberry Jam Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

BLACKBERRY JAM SOUR CREAM COFFEE CAKE.

Steps:

• 1. Mix sugar, soft butter, vanilla til light and fluffy,i mixed mine all by hand,it`s your preference to use a mixer! Add eggs one at a time, then add the sour cream and stir well...
• 2. Next the dry ingredients:
• 3. 2 cups flour 1 tsp. baking powder 1/2 tsp.baking soda pinch of salt Now add the dry to the wet, incorporate well.
• 4. Now for topping and filling!
• 5. 1 cups chopped walnuts 1/3 cup packed brown sugar 1,1/2 tsp.gr.cinnamon Mix these ingredients together, set aside.
• 6. I took some seedless blackberry jam and spread in between cake layers,with some of the nut mixture,added the rest of the cake batter and topped it off w/ the rest of the nut mixure.
• 7. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!

ALMOND-BERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
• Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
• Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
• Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

BLACKBERRY JAM SOUR CREAM COFFEE CAKE RECIPE

Steps:

• Mix sugar, soft butter, vanilla till light and fluffy, add eggs one at a time, then add the sour cream and stir well... Now add the dry to the wet, incorporate well. Mix walnuts, brown sugar, cinnamon together, set aside. spread blackberry jam in between cake layers, with some of the nut mixture, added the rest of the cake batter and topped it off w/ the rest of the nut mixture. I baked the cake in a spring form pan, also made a vanilla glaze, and blackberry glaze and topped it off when cake was cooled!

BLACKBERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In small bowl, mix all Blackberry Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
• Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.