In certain parts of the world, ok, in West Des Moines Iowa I used to be famous for this coffee cake. Now I'm just a SAHM and famous in my own house for it. It is the coffee cake my boys are going to request for the rest of my life and that makes me happy. So, I'm going to my grave making this cake and it is about time I share the recipe.
Blackberry Sour Cream Coffee Cake:
1/2 cup(1 stick) unsalted butter
1 Cup sugar
1 Cup Sour Cream
2 Cups sifted unbleached all-purpose flour
1 tsp. salt
1 tsp. baking powder
1. tsp. baking soda
1 tsp. vanilla extract
1 cup fresh blackberries
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 tsp. cinnamon
Preheat oven to 350. Grease and flour a 10 inch round baking pan. In a mixing bowl, cream together the butter and sugar at high speed until pale and fluffy. Add the eggs, one at a time, beating thoroughly after each addition.Add the sour cream, beating until smooth. Sift together the flour, salt, baking powder, and baking soda and add to the egg mixture. Add vanilla and blend thoroughly. Carefully fold in the blackberries.
For the Topping: Combine ingredients in a small bowl
Pour half of the batter into the prepared pan and sprinkle with half of the topping mixture. Add the remaining batter and sprinkle with the remainder of the topping mixture. Bake approximately 48 minutes, or until a toothpick inserted in the center comes out clean. Cool 30-45 minutes before slicing and serving.
Note: I make this cake year round using frozen blackberries.
I never sift the flour and other ingredients together-way too much work .
I usually put a cookie sheet or some foil under the pan because it tends to bake up over the pan and makes a big mess at the bottom of the oven.
I'm linking here!