Recipe for...Almond Blueberry Sour Cream Coffeecake


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Almond Blueberry Sour Cream Coffeecake This recipe is rated : 0 Recipe Ingredients Filling 1 (7 ounce) package almond paste, chilled 1 pint blueberries, washed and stemmed 2 tablespoons flour 2 teaspoons grated lemon rind Cake Batter 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, room temperature 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup sour cream 2 tablespoons confectioners' sugar for dusting cake Cooking Procedures Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan (a coated pan needs only to be sprayed). To make the filling: Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside. To make the cake: Sift the flour with the baking powder, baking soda and salt. Set aside. Beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla extract. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour. Spoon 1/3 of the batter into the Bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries and ending with batter. Bake for 45 minutes or until cake is a deep golden color and wooden pick inserted near center comes out clean. Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with confectioners' sugar to serve. Makes one 10-inch Bundt cake.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: kening, separating it from the dark 1 See p. 207. 68 meat, and using the latter for some forcemeat balls. The above is sufficient for from six to eight persons. Game Puree Soup. Take the bones and meat of any cooked game ; also the heads, necks, and giblets of the same ; stew in plenty of water, with a thin slice of fat bacon, an onion, half a small carrot, one bay leaf, and a few black pepper seeds. When quite soft remove the meat to a chopping-bowl and allow the rest to stew a while
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