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|Sandi in Hawaii||
REC: Blueberry Pecan Sour Cream Coffee Cake
Joined: Dec 12, 2005
Posted to Thread #18626 at 5:56 am on Jul 17, 2010
I cut and pasted this from an old post. Lots of notes at the bottom.
Blueberry Pecan Sour Cream Coffee Cake
1/2 cup brown sugar
1 cup pecans
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cup granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cup blueberries (or more, up to 3 cups)
To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.
To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).
In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.
In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.
Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done).
Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.
Makes 8 servings (8 very generous portions! Can you imagine a 10” x 3” cake, cut into 8 pieces? Those are huge, Starbucks-sized pieces!)
1) Don't be tempted to use a bundt pan for this, unless you have a 12-cupper. I have a 10-cup bundt pan. Can you guess what comes next?
2) You CAN pour the partially baked batter from a 10-cup bundt pan to a 10" springform pan before it overflows, and causes a huge mess in your oven, but your layers of cake-streusel-cake-streusel will not be as distinct.
3) When using frozen blueberries, be sure to add at least 10 minutes to the baking time, if not more. If not, your cake may APPEAR to test clean with a toohpick, but it won't be. Trust me.
4) If you fail to heed previous warning, and take it out of the oven too early, the middle will fall as it cools, and you will have uncooked batter in the middle. Of course, you can always remedy this by using a appropriate-sized biscuit cutter to cut out the middle of the springform cake, and make it appear as though you baked it in a tube pan. Then stick it back in the oven, and hope that you don't overbake it.
Old Comments from Gail’s:
Sandi in Hawaii: Posted: Jun 18, 2002 3:29 AM
Here's my new favorite cake - REC: Blueberry Pecan Sour Cream Coffee Cake
The only tweaks I did was to use IMO, an imitation sour cream (can't use the real stuff), skipped the pecans (hubby hates nuts), skipped the orange zest (hubby wouldn't like that either), used a full bag (16oz?) of frozen blueberries (hubby really likes that!) I think I'll also double the topping next time.
Oh yeah, and I had to cook it longer than the 60-70 minutes (more like 75-80 minutes). Not sure why I had to cook it longer - my springform pan was 10 1/2", not the 10" one called for. I had actually taken the cake out at 70 minutes (toothpick came out clean) and let it sit.
When I unmolded the cake at least an hour later, I flipped it over onto a cookie sheet, and noticed that the center of the bottom of the cake looked a little greasy and uncooked, so I reheated the oven and threw it back in - upside down. Came out perfect!
Unlike the time I tried a Martha Stewart blueberry cake in the same pan. I tested it with the toothpick -it seemed fine, so I just took the cake with me to a party, on the springform pan. Imagine my horror when we discovered the cake was totally raw in the middle while trying to cut it! I mean really raw, white batter in the middle. My fault - it called for about 5 or 6 cups of blueberries, and I used them straight from the freezer. Given the quantity of blueberries in that recipe, the batter must have been way too cold to cook properly! Good thing we were with good friends - we just laughed about it, grabbed our forks, and ate the edges!
cherie in so cal: Posted: Jun 18, 2002 2:46 PM
sandi--do you think this would work in a bundt pan? have a gorgeous new one i'm dying to try! (nt)
Sandi in Hawaii: Posted: Jun 19, 2002 2:41 AM
After I made the cake, I checked my handy dandy reference guide, Joy of Cooking to see what other pan I could use>>
According to Joy, the capacity of a 10" x 2" springform is 11 cups (the 10" x 2 1/2 or 3" is 14-16 cups.)
My pan is 10 1/2" x 3", so I would guess the capacity closer to the 14 than the 11 cups.
The capacity of a 9" x 13" is 16 cups.
The Bundts vary widely: 6 1/4 x 3 1/4 5 cups 8 1/4 x 3 1/4 6-7 cups 8 x 4 8-10 cups 10 x 3 3/4 12-14 cups I think if you have the big bundt, it would work quite well.
I buttered and floured my springform pan, and the cake came away from the sides easily, so unmolding from a Bundt should be okay. Hope this helps!
hAndyman: Posted: Aug 12, 2002 10:58 AM
A delicious Blueberry Coffeecake posted by Sandi in Hawaii
Thanks to Sandi for posting the recipe "Blueberry Pecan Sour Cream Coffee Cake" found at http://www.startribune.com/stories/436/284698 0.html (COMN for original recipe; see Sandi's post at #45246 in archives). I made it pretty much as written, but added more blueberries, and will up it to ~3 cups next time. It's what a blueberry coffeecake should be - delicious. Thanks for posting, Sandi. Cheers! Andy
Caryn/Indiana: Posted: Sep 4, 2002 10:17 AM
ISO Sandi in Hawaii--I made yr Blueberry Pecan Sr Cream Coffee Cake last nite at #45246 & it was superb! The only thing I changed in the recipe was to use 2 cups total of fresh blueberries, and Sandi, you are right--it took mine about 80 minutes in the oven to reach doneness using the 10-inch springform pan called for with all ingredients at room temp B4 mixing. But boy, was it ever worth the wait! Thanks so much for posting this one . . . Caryn
Other messages in this thread:
- 18626. Can we start a blueberry thread? I tried the search function, but they're all over - DawnNYS - 2:16am on 07/16/10 (36)
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- I like to make a blueberry sauce, layer it in a container with homemade vanilla - Meryl - 4:58am on 07/16/10
- Blueberry Muffins (Jordan Marsh) - (Also posted in T&T): [LINK] - Meryl - 5:00am on 07/16/10
- Baked Blueberry-Pecan French Toast - Adapted from Gourmet [LINK] - Meryl - 5:13am on 07/16/10
- REC: Best Peach Crumble (I've never used peaches - I sub blueberries... hubby's FAVE!) [LINK] - cheezz - 7:15am on 07/16/10
- Dawn - I hope you'll post this thread in 'Great Threads' so we can find it again :) [NT] - cheezz - 6:58pm on 07/17/10
- Fresh Blueberry Pie (refrigerator). I've made several versions, this is the favorite. - Curious1 - 12:26pm on 07/16/10
- Blueberry Streusel Bars with Lemon-Cream Filling - Curious1 - 12:30pm on 07/16/10
- Blueberry Pudding Cake - Curious1 - 12:36pm on 07/16/10
- Luscious Crepes with Blueberry-Rum Sauce - Curious1 - 12:41pm on 07/16/10
- This is fabulous! I've got a post on it coming up. One of the best desserts ever! IMHO:) [NT] - deb-in-MI - 12:51pm on 07/16/10
- Well with a recommendation like that how could I not give these a try? - Barbara in VA - 1:17pm on 07/16/10
- Blueberries Flambeed - Joe - 1:59pm on 07/16/10
- Rec: BB Kuchen, Fresh BB Pie, Fruit Torte, Apple BB Crisp - rhoward2va - 7:51pm on 07/16/10
- Blueberry Pound Cake (T&T) - from BHG - My go to Blueberry Cake [NT] [LINK] - GayR - 10:04pm on 07/16/10
- Million Dollar Blueberry Pound Cake - The Best - Sandy in Baltimore - 1:23am on 08/04/10
- Blueberry Crisp - DawnNYS - 2:13am on 07/17/10
- Lemon-Blueberry Muffins - DawnNYS - 2:16am on 07/17/10
- And Low-Carb Blueberry Muffins - DawnNYS - 2:47am on 07/17/10
- Warm Blueberry Brie - DawnNYS - 2:23am on 07/17/10
- Refrigerator Blueberry-Pepper Jam - DawnNYS - 2:30am on 07/17/10
- A few nice ones here [NT] [LINK] - DawnNYS - 2:32am on 07/17/10
- Blueberry Bread w/Cinnamon - DawnNYS - 2:44am on 07/17/10
- Streusel Topped Triple Berry Coffee Cake [LINK] - Meryl - 4:28am on 07/17/10
- REC: Blueberry Buckle [LINK] - Sandi in Hawaii - 5:37am on 07/17/10
- Making this for tonight. Thanks Sandi [NT] - CathyZ from Kauai - 4:03pm on 07/17/10
- I just made these Blueberry Crumb Bars last week for hub's office. Loved it! [LINK] - Sandi in Hawaii - 5:47am on 07/17/10
- these are soooo good. [NT] - AngAk - 8:05am on 07/17/10
- I made these last night for my knitting group..they are so easy to make.... - Susie in CO - 3:40am on 07/22/10
- REC: Blueberry Pecan Sour Cream Coffee Cake [LINK] - Sandi in Hawaii - 5:56am on 07/17/10
- Blueberry/Raspberry Pie [LINK] - lizzy - 2:20pm on 07/17/10
- No-Bake Blueberry Cheesecake posted by Charlie [NT] [LINK] - Lana in FL - 5:27pm on 07/17/10
- found: Mom's blueberry cheesecake. more like bars. a favorite after blueberry picking - AngAk - 12:46am on 07/29/10
- This looks great, Ang. We're awash in blueberries, and I need a canvas for them. :) [NT] - ErininNY - 3:21am on 08/04/10