Lemon Sour Cream Coffee Cake with Partridgeberries. A good basic sour cream coffee cake recipe to which you can add berries and citrus zest for different flavour combinations.
This Lemon Sour Cream Coffee cake is meant to be used as a base recipe. Take away the lemon zest and partridgeberries and you have a basic sour cream coffee cake recipe that you can turn into any number of flavour combinations.
In this version I’ve added lemon zest and partridgeberries plus added an easy lemon glaze to the cake for a touch of addional sweet-tart flavour too. Partridgeberries (i.e lingonberries) are a local favourite here in Newfoundland where they grow wild on the endless barrens of our landscape.
Small cranberries or chopped larger cranberries could easily be substituted in this cake version, as they are milder but similarly flavoured. The other alternative is to use another berry altogether.
Blueberries would work wonderfully well as would raspberries. Both are very complimentary to lemon. The citrus zest can also be switched up to create other flavour combinations. Try orange zest with cranberry or even lime with blackberries, a combination that works very well too.
With large blackberries or similar sized berries I often cut them into 2 or 3 pieces to ensure they don’t all fall to the bottom of the cake. The same would be true for using fruit like apples or peaches, which would also make great coffee cake versions; perhaps even with a little cinnamon added.
Give the recipe a try and come up with your own flavour combination to create a sour cream coffee cake with your own signature. You’ll proudly want to show it off at a weekend brunch with family and friends.
You’ll probably want to check out this great recipe too!
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- 2 cups flour
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 cup butter
- 1 1/3 cups sugar
- 1 tsp vanilla extract
- zest of half a lemon finely chopped.
- 3 eggs
- 2/3 cup sour cream
- 3/4 cup partridgeberries or other berries
- 1 cup icing sugar
- zest of half a lemon finely chopped.
- 1 1/2 to 2 tbsp lemon juice
Grease and flour a 9 inch spring form pan and line the bottom with parchment paper if you like, for easier release. Preheat oven to 325 degrees F.
Sift together the flour, baking soda and baking powder and set aside.
Cream together the butter and sugar well. Add the vanilla extract and lemon zest.
Beat in the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the sour cream. I do this on low speed in my mixer.
Always begin and end with the dry ingredients when adding them alternately. I generally add the dry ingredients in 3 portions and the sour cream in 2 portions.
With the final portion of dry ingredients, fold in the partridgeberries by hand. Spread the batter evenly into the prepared spring form pan.
Bake for approximately 1 hour. Deeper pans may take an additional 10 minutes or more. When a wooden toothpick inserted into the center of the cake comes out clean it is done.
Cool the cake in the pan for about 15 minutes before removing the sides of the spring form pan and cooling the cake completely on a wire rack. If serving for brunch, I like to serve it warm, after at least a half hour out of the oven.
Just mix the ingredients together until smooth. You want it very thick but pourable.
Add a little extra icing sugar if you think it is too thin.
If using frozen berries for this recipe, keep them in the freezer until you are ready to fold them into the batter. This will prevent their juice from bleeding colour through the rest of the cake batter. The cake will generally take a few minutes more in the oven when using frozen berries as well. Just let the toothpick test be the judge of when the cake is fully baked.
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