This was my first ever homemade coffee cake, and I’m wondering why it took me so long to make one? Maybe because they seem a little retro and Americana. They remind me of the “book club” meetings my mom had when I was young. Think 15 German ladies sitting around gossiping very loudly, my sisters and I banished to the basement play room wondering what the heck was so funny that these ladies needed to laugh and talk so loudly we could barely hear the TV, a whole story away from them. Memories aside, I really liked this coffee cake. It is not too sweet, the blueberries really stand out, and the pecan streusel topping is the star. It made a great weekend dessert for us, and it will definitely be a go to for me when bringing something to share at my book club meeting. (where we at least make an attempt to discuss the book… for 3 minutes…in between glasses of wine.)
Blueberry Coffee Cake
from Desserts by Williams Sonoma
1/2 cup pecan pieces
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons butter, melted
1/2 cup butter, room temp
2/3 cup sugar
1 egg, room temp
1 teaspoon vanilla
1/2 cup creme fraiche/ sour cream
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries
Preheat the oven to 350º. Line the bottom of a 9″ springform pan with parchment, then butter the parchment and the sides.
Toast the pecan pieces in a dry pan until they smell fragrant. 3-5 minutes. Remove and chop up roughly. In a bowl add the warm pecans, brown sugar, cinnamon and flour. Mix well, add the butter, and mix again. Beware that these nuts are dangerously delicious. Truth be told, I doubled the recipe so I could snack at leisure.
In a mixer, fitted with the paddle attachement, cream the butter and sugar until light and fluffy. 5 minutes. Add the egg and scrape the sides of the bowl. Add the vanilla and creme fraiche and beat until combined. Sift the flour, baking powder and baking soda together, then add it to the mixer and beat until just combined.
Pour the batter into the pan and sprinkle the berries on top. Add the pecan topping. Bake for 55-60 minutes, or until a cake tester comes out clean.
Remove from the oven and let the cake stand for 15 minutes in the pan on a wire rack. Then release the sides and shuffle the cake straight on the rack to cool completely. It needs about 2 hours to cool enough to slice.