Mr. Lou’s Kicked-up Coffee cake

Mr. Lou’s Kicked-up Coffee cake
When we had overnight guests growing up, coffee cake was a staple in our house. My mom would always have coffee, juice, some kind of coffee cake and fruit ready to go the next morning. I can close my eyes and see my Aunt Cynthia and my mom on our deck in Bluefield early in the morning in their robes, laughing and drinking their coffee.

When my family was visiting in July, I made this coffee cake but I used blackberries (my favorite). It was delicious. And the funny thing was we sat out on our back deck and ate coffee cake and fruit. I guess I’m just following a family tradition.

On a side note: The week after they were here, my sister-in-law Jackie called and wanted the recipe to make for some friends while they were at the beach. So I guess it was hit.

Mr. Lou’s Kicked-Up Coffee Cake

Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: about 8 servings

1 stick plus 1 tablespoon unsalted butter, softened
3/4 cup light brown sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1 cup blueberries, raspberries, or blackberries, or any combination, rinsed well and patted dry

Topping:
1/2 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped roasted pecans

Preheat the oven to 375 degrees F. Grease a 10-inch cake pan with the tablespoon of butter, and lightly dust with flour. Set aside.

In a large mixing bowl, cream the butter and sugar with a mixer on high speed. Into a separate bowl, sift all the dry ingredients. Add dry ingredients in 3 stages into the butter, alternating with the eggs 1 at a time, beating after the addition of each. Fold the sour cream into the batter. Pour the batter into the prepared cake pan, and arrange the berries evenly over the top.

To make the streusel topping, place all the ingredients in a mixing bowl and blend. Evenly sprinkle the topping over the top of the berries. Bake in the oven until golden brown and risen, and a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool 15 minutes before serving.

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Filed under Breakfast, Coffee Cake, Emeril, Pecans, Raspberries

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