blueberry-coffeecake

SUMMARY – don’t wait for a party to make this cake. Perfect for breakfast, dessert or le weekend. Great flavor and lots of crumb topping.

crumb-topping

When I was a kid, Freihofer’s (a regional bakery) used to make a Cinnamon Pecan Coffee Ring. It was a yeast coffee cake with a cinnamon swirl, topped with a confectioners sugar glaze and crusted with pecan pieces. When we had this as a Sunday after church brunch treat, us kids would fight over the nuts on the bottom of the box.

nut-filling

Sadly, after they were bought out by Entenmann’s, the recipe changed and the nuts got scant. I don’t think they make it anymore.

mixing-the-batter

But this coffee cake, even though it’s a cake base and not a yeast dough base, is a cake that my siblings and I would have fought over.

adding-the-egg-mixture

A couple of things about this cake.

add-the-fruit

I didn’t quite have enough sour cream, so I supplemented it with heavy cream.

finished-cake

I also didn’t have enough blueberries. So I cut up some rhubarb, sugared it and let it macerate and mixed it into the crumb topping.

cut-up-cake

I kept poking it with an instant-read thermometer and it wasn’t at the listed temperature. I ended up adding a half hour to the baking time! And, since I didn’t wrap the pan with strips, it got a little dark. Now I know to ignore the temperature and just go with baking time.

corner-cut

This coffee cake was so good! Everyone liked it a lot. And it was good that this was a big cake, since everyone had multiple pieces of it.

slice-closeup

I even brought some into work to share. One of my co-workers, who doesn’t like coffee cake, and she really liked it!

piece-of-cake

I will be making this again. But I might make it into muffins instead of a whole cake.