Peanut Butter Chip Brownies
Blueberry Sour Cream Coffee Cake
adapted from The Stonewall Kitchen Cookbook
as seen on O Chef
-2 cups all-purpose flour, plus additional for pan
-1 tbsp baking powder
-1/2 tsp salt
-2 sticks unsalted butter, at room temperature
-1 cup granulated sugar
-2 large eggs, at room temperature
-1 cup sour cream
-1 tsp vanilla extract
-3/4 cup blueberry jam
1. Preheat oven to 350F. Grease and flour a 10-inch bundt pan. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
2. In a separate bowl, beat butter with sugar an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream and vanilla. With mixer on low, gradually add the flour mixture, beating just until combined.
3. Remove 1/2 cup of the batter and set aside. Pour the remaining batter into the prepared pan. Using a knife, make an (approximately 1-inch) trough in the center of the batter. Mix blueberry jam with the 1/2 cup of batter set aside. Spoon batter into the trough and use a knife to swirl.
4. Bake cake for 45-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes before inverting cake onto a wire rack to cool completely.
This post is linked to Eat at Home.