The Sour Cream Coffee cake from the Cake Bible was the very first cake recipe by Rose Levy Beranbaum that I baked. I haven't made it for a while but it's still one of my favourites. This party cake (Blueberry Crumb Party Coffee Cake) is very similar to the Cake Bible recipe except for the berries.
The party cake met with universal acclaim at work so I think this one is a winner too. It's a moist sour cream cake layered with crumble mixture and, in my case, raspberries and blueberries. It has everything I love in a cake - I'm a sucker for anything 'crumbled'. If you do happen to take this cake to a party you will definitely have a hit on your hands.
Being part of the Alpha Bakers has seen my regular procurement and consumption of sour cream rocket up about 1000%. Not that there's anything wrong with that :)
Probably the key to the success of this cake (and the Sour Cream Coffee cake) is the sandwiching of crumble between layers of cake mix. Plus the fact that it's extremely moist.
Once again I chose raspberries over blueberries for my cake. Then, because I have some frozen blueberries to use up, I added a few of them. The mix of berries was nice and I must say the (relatively) tiny blueberries always look pretty.
I had to cook this cake for 20-30 minutes over the stated baking time, although my oven is a bit unreliable so I wouldn't take that as a rule of thumb. Because I halved the recipe I wasn't sure about adjusting the baking times. I over-cooked my first Sour Cream Coffee cake (it was still delicious) many years ago so I'm always cautious about repeating the mistake.
My fears were groundless however as the cake turned out moist and delicious. I served it with runny cream which was perfect.
Next week we're baking Perfect Savory Cream Puffs. I'm not sure how they're going to go in the humidity but I'll probably try them anyway.