Cafe Barbette Pecan Sour Cream Coffee Cake Recipe

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Servings: 8


Cost per serving $1.62 view details


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 8 servings
Calories 721  
Calories from Fat 318 44%
Total Fat 36.36g 45%
Saturated Fat 19.33g 77%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 580mg 24%
Potassium 156mg 4%
Total Carbs 93.13g 25%
Dietary Fiber 2.7g 9%
Sugars 54.43g 36%
Protein 8.25g 13%
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