Copycat Blueberry Coffee Cake

"Recipe for coffeecake served at a popular restaurant near Stanford University."
 
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photo by origamifreak photo by origamifreak
photo by origamifreak
Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°F.
  • Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
  • In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
  • In a separate bowl beat together the eggs, sour cream, and vanilla.
  • Add egg mixture to flour mixture and beat until smooth.
  • Spread the batter in the pan.
  • If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
  • In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
  • Sprinkle topping over batter.
  • Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
  • Serve warm.
  • The restaurant serves generous squares with a lump of butter melting into the top.
  • For the full effect, drink cinnamon-orange-clove tea with it.

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