Cafe Barbette Pecan Sour Cream Coffee Cake Recipe Recipe

Name: Cafe Barbette Pecan Sour Cream Coffee Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. brown sugar; 1 c. pecans; 1 tsp cinnamon; 1/2 c. cake flour; 4 Tbsp. unsalted butter, cool; 2 1/2 c. all-purpose flour, plus extra for preparing pan; 2 1/2 tsp baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 1 c. unsalted butter at room temperature, plus extra for preparing pan; 1 1/2 c. granulated sugar; 3 lrg Large eggs; 1 x egg yolk; 1 1/2 tsp vanilla extract; 1 c. lowfat sour cream Zest of 1 orange; 1 1/2 c. blueberries, divided; 1 tsp powdered sugar

Servings: persons

1/2 c. brown sugar
1 c. pecans
1 tsp cinnamon
1/2 c. cake flour
4 Tbsp. unsalted butter, cool
2 1/2 c. all-purpose flour, plus extra for preparing pan
2 1/2 tsp baking pwdr
1/2 tsp baking soda
1/4 tsp salt
1 c. unsalted butter at room temperature, plus extra for preparing pan
1 1/2 c. granulated sugar
3 lrg Large eggs
1 x egg yolk
1 1/2 tsp vanilla extract
1 c. lowfat sour cream Zest of 1 orange
1 1/2 c. blueberries, divided
1 tsp powdered sugar

1
To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour till combined.
2
Add in butter in small pcs and pulse till mix resembles coarse meal.
3
Divide in half and reserve.
4
To make cake: Preheat oven to 350 F. Butter and flour a 10 inch spring-form pan.
5
In a large bowl sift together flour, baking pwdr, baking soda and salt.
6
Set aside.
7
In a large bowl using an electric mixer, cream butter and sugar till pale and fluffy.
8
Add in Large eggs one at a time, mixing well with each addition.
9
Add in yolk and mix well.
10
Add in vanilla, lowfat sour cream and zest, and mix till well-incorporated.
11
Slowly add in flour mix, mixing well.
12
Divide batter in half.
13
Spread half into prepared pan and top with 3/4 c. blueberries and half the topping mix.
14
Spread remaining batter into pan and top with the remaining blueberries and topping mix.
15
Bake for 60 to 70 min, till a toothpick inserted into center of cake comes out clean.
16
Let cold in pan on a rack for 5 - 10 min before unmolding.
17
Dust with powdered sugar and serve hot.

2386

kcal

Calories

126

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 c. brown sugar, 1 c. pecans, 1 tsp cinnamon, 1/2 c. cake flour, and more.

Yes, Cafe Barbette Pecan Sour Cream Coffee Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cafe Barbette Pecan Sour Cream Coffee Cake Recipe

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