This is a print preview of "Cafe Barbette Pecan Sour Cream Coffee Cake" recipe.

Cafe Barbette Pecan Sour Cream Coffee Cake Recipe
by Global Cookbook

Cafe Barbette Pecan Sour Cream Coffee Cake
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  Servings: 8


  • 1/2 c. brown sugar
  • 1 c. pecans
  • 1 tsp cinnamon
  • 1/2 c. cake flour
  • 4 Tbsp. unsalted butter, cool
  • 2 1/2 c. all-purpose flour, plus extra for preparing pan
  • 2 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 c. unsalted butter at room temperature, plus extra for preparing pan
  • 1 1/2 c. granulated sugar
  • 3 lrg Large eggs
  • 1 x egg yolk
  • 1 1/2 tsp vanilla extract
  • 1 c. lowfat sour cream Zest of 1 orange
  • 1 1/2 c. blueberries, divided
  • 1 tsp powdered sugar


  1. To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour till combined. Add in butter in small pcs and pulse till mix resembles coarse meal. Divide in half and reserve.
  2. To make cake: Preheat oven to 350 F. Butter and flour a 10 inch spring-form pan. In a large bowl sift together flour, baking pwdr, baking soda and salt.
  3. Set aside. In a large bowl using an electric mixer, cream butter and sugar till pale and fluffy. Add in Large eggs one at a time, mixing well with each addition. Add in yolk and mix well. Add in vanilla, lowfat sour cream and zest, and mix till well-incorporated. Slowly add in flour mix, mixing well.
  4. Divide batter in half. Spread half into prepared pan and top with 3/4 c. blueberries and half the topping mix. Spread remaining batter into pan and top with the remaining blueberries and topping mix. Bake for 60 to 70 min, till a toothpick inserted into center of cake comes out clean. Let cold in pan on a rack for 5 - 10 min before unmolding. Dust with powdered sugar and serve hot.
  5. Makes 8 servings.