Preheat the oven to 350°. Butter and flour a 10-
inch Bundt pan. In a medium bowl, whisk together
the flour, baking powder and salt. In a large
bowl, beat the butter until creamy. Add the
granulated sugar and beat until fluffy. Beat in
the eggs, sour cream and vanilla. Beat in the dry
ingredients just until incorporated.
Spread all but 1/2 cup of the batter into the
prepared pan. Using the back of a spoon, make a
trough in the batter, all the way around the pan.
Mix the 3/4 cup of blueberry preserves with the
reserved batter and spoon it into the trough.
Bake the cake for about 1 hour, or until it begins
to pull away from the pan and a skewer inserted in
the center comes out clean. Let the cake cool in
the pan for 15 minutes. Invert the cake onto a
wire rack, remove the pan and let cool completely.
Sift the confectioners' sugar over the cake,
drizzle with the melted blueberry preserves and
serve.
Originally Submitted
9/19/2010
0 Out of 5 from
0 reviews
You can add this Strawberry-Sour Cream Coffee Cake recipe to your own private DesktopCookbook.
