Blueberry Almond Coffee Cake

Have you ever had a hankering for some food item and just had to make it? That is what happened to me this weekend. I suddenly had a desire for a fruity coffee cake. So I searched the internet for a recipe that would satisfy my hankering and this recipe is what I found. This delicious coffee cake is based on the Noble Pig’s recipe for Raspberry Almond Coffee Cake. The easy recipe and delectable pictures told me this was the one, so here is my take on it. Of course I tweaked it a little and I liked the results. Naturally, I will leave the final judging to you when you make it!

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Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 8

Ingredients

Filling

1 cup blueberries
3 tbsp brown sugar

Cake

1 cup flour
⅓ cup granulated sugar
½ tsp baking powder
¼ tsp baking soda
⅛ tsp salt
1 egg
½ cup sour cream
3 tbsp unsalted butter, melted
1 tsp vanilla extract

Topping

¼ cup sliced almonds
1 tbsp brown sugar

Icing

¼ powdered sugar
1½ tsp milk
½ - 1 tsp amaretto (or almond extract)

Instructions

Preheat the oven to 350 degrees.
Spray a 9 inch round cake pan with non-stick spray and set aside.
In a small bowl, add the fruit and spread the brown sugar over top.
Gently toss/mix to coat the berries with the brown sugar and set aside.
Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl and set aside.
In a medium bowl, whisk together the egg, sour cream, butter and vanilla extract.
Add the egg/sour cream mixture to the flour mixture and stir until just incorporated.
The batter will be very thick and sticky.
Spread the batter into the bottom of the cake pan.
Use an offset spatula if needed to ensure full coverage and a fairly level result.
Spread the fruit mixture over the batter and lightly press the berries into the batter.
Spread the almonds over top then sprinkle the remaining tablespoon of brown sugar onto any exposed batter.
Bake in the middle of the oven for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for 15 minutes before running a thin knife between the pan and cake to release.
Cool completely before combining the powdered sugar, milk, and amaretto to make the icing.
Drizzle the icing over top before serving.

Notes

The original recipe from Noble Pig's blog uses raspberries and vanilla extract instead of blueberries and amaretto respectively. I suspect that many types of berries would work in this recipe as well as some fruits. If you experiment with different ingredients, I would love to know the results!

Preheat the oven to 350 degrees. Spray a 9 inch round cake pan with non-stick spray and set aside. In a small bowl, add the fruit and spread the brown sugar over top.

Gently toss/mix to coat the berries with the brown sugar and set aside.

Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl and set aside.

In a medium bowl, whisk together the egg, sour cream, butter and vanilla extract.

Add the egg/sour cream mixture to the flour mixture and stir until just incorporated. The batter will be very thick and sticky.

Spread the batter into the bottom of the cake pan. Use an offset spatula if needed to ensure full coverage and a fairly level result. Spread the fruit mixture over the batter and lightly press the berries into the batter.

Spread the almonds over top then sprinkle the remaining tablespoon of brown sugar onto any exposed batter.

Bake in the middle of the oven for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for 15 minutes before running a thin knife between the pan and cake to release. Cool completely before combining the powdered sugar, milk, and amaretto to make the icing.