2011 Award Winning Blueberry Almond Coffee Cake
For the Filling:
6 oz of almond paste, that has been frozen
2 C of blueberries
1 T flour
the zest from 2 lemons
For the Cake Batter:
2 C all-purpose flour
2 t baking powder
1/2 t baking soda
¼ t salt
1 ½ sticks butter (12T) room temperature
1 ¼ cup sugar
2 large eggs
1 t vanilla extract
1 C sour cream
2 T powder sugar for dusting cake
Preheat oven to 350 degrees. Spray and flour a 10” bundt pan. Put the almond paste in the freezer. Mix the blueberries with 1 T of flour and the lemon zest and put to one side. Beat together the butter and sugar till smooth. Add eggs one at a time and while scrapping down the bowl beat till light and fluffy. Add vanilla and beat. Sift the 2 C of flour, salt, baking powder and baking soda together, then alternate between adding and mixing in the dry ingredients and the sour cream. (End with the flour.) Spoon 1/3 of the batter into to the bundt pan. Layer ½ of the almond paste by grating it onto the batter, then ½ of the blueberry mix. Add another 1/3 layer of batter, then the rest of the almond paste and blueberries. Finish with last 1/3 of batter. Bake for around an hour, test with a toothpick. Cool for about 20 minutes, then flip onto a plate and dust with powder sugar.
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