This coffee cake recipe is so good, and so easy, that I have already made it 5 times! It's moist and light, and the crumb topping is to die for.
(BLUEBERRY) COFFEE CAKE
1 stick butter, softened
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup frozen or fresh blueberries (thawed and drained, if frozen)
1 cup streusel (recipe below)
powdered sugar glaze (recipe below)
Preheat oven to 350 degrees. Butter an 8 or 9 inch tube pan, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter, sugar, eggs and vanilla until light and fluffy. Add 1 cup of flour, salt, baking powder and baking soda and beat until combined. Add 1/2 cup of sour cream, mixing well. Repeat process with the remaining flour and sour cream.
Spoon half of the batter into the prepared pan. Arrange the blueberries in a single layer on top of the batter - making sure to keep them away from the sides of the pan so they don't burn. Top with remaining batter, making sure it is evenly distributed. Sprinkle the streusel over the top.
Bake for 60 minutes, or until cake is golden and center is completely set. Transfer pan to a wire rack and let cool for 15 minutes. Remove cake from pan, and let cool completely. Before service, spoon the glaze over the cake, letting it drip down the sides. Dig in!
2 1/4 cups flour
3/4 cup packed light brown sugar
2 1/4 tsp ground cinnamon
1 tsp coarse salt
1 1/2 sticks butter, room temperature
In a medium bowl, combine the flour, sugar, cinnamon and salt. Cut in butter using a pastry fork until large, moist clumps form. Makes 4 cups.
1 cup confectioner's sugar
2 tbsp milk
Whisk sugar and milk together until completely smooth. Immediately drizzle over cake.