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Lemon Sour Cream Coffee Cake

Lemon Sour Cream Coffee Cake with Partridgeberries

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.
Course Brunch, Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 or more servings
Author Barry C. Parsons

Ingredients

  • 2 cups flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 cup butter
  • 1 1/3 cups sugar
  • tsp vanilla extract
  • zest of half a lemon finely chopped.
  • 3 eggs
  • 2/3 cup sour cream
  • 3/4 cup  partridgeberries or other berries

For the lemon glaze

  • 1 cup icing sugar
  • zest of half a lemon finely chopped.
  • 1 1/2 to 2 tbsp lemon juice

Instructions

  1. 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.
  2. Sift together the flour, baking soda and baking powder and set aside.
  3. Cream together the butter and sugar well. Add the vanilla extract and lemon zest.
  4. Beat in the eggs, one at a time, beating well after each addition.
  5. Fold in the dry ingredients alternately with the sour cream. I do this on low speed in my mixer.
  6. 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.
  7. With the final portion of dry ingredients, fold in the partridgeberries by hand. Spread the batter evenly into the prepared spring form pan.
  8. 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.
  9. 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.

To prepare the glaze

  1. Just mix the ingredients together until smooth. You want it very thick but pourable.
  2. Add a little extra icing sugar if you think it is too thin.

Recipe Notes

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.