I buy ingredients during Grocery shopping thinking that I will make a specific dish. However most of the time my ingredients will end up in making something else than the specific dish I wanted to make. This sour cream coffee cake also born like that, I have some sour cream left after making a pastry, and at first I thought of adding some and make a dip. Then I realize that who is going to eat, yes that was me. For that I don’t need 1 cup of sour cream.
I think this world is a strange place, you can meet a lot of interesting characters. As you all know, both of my two kids were born here in US, with no family help, but a few great friends who helped in my hour of need (during the birth). So whenever somebody asks me for any help I will try to help them genuinely. There is one couple we had met through our common friends; they visited us a couple of times, so we called them for Nidhi’s birthday too. I also asked my friend (supposedly), whether she could help me on Nidhi’s birthday, so as to watch my babies, so that I could cook a few dishes, and she agreed immediately. This happened about one month before birthday that is in April. Then on the birthday day she, her kid and husband showed up at the nick of party time and told me that her husband got stuck with work and hence she was not able to come and help me, and I said it is okay. Three days before the birthday she had called me and asked about my gynecologist, his phone number etc, as she needed it for one of her friends who was pregnant and wanted to go to the doctor. I like my doctor, so gave her his number, and even called my doctor’s office and told them that a friend of mine from India, is pregnant and wanted to see the doctor. Office staff knows me very well so they said okay and would help her with the appointment.
Then yesterday she called me and told me that she is pregnant with second child and it is 14 weeks, she again wanted the details of my doctor. Then I asked her have you gone to doctor, she told me yes I gone already two times and it is 12 miles away from we are staying and also that the doctor had given her due the date and it is C-section as she had done one earlier. I got really mad, because she knew she was pregnant at the time of Nidhi’s birthday, and it would have been nice if she had told me that on that day, hence the reason, she can’t come and help me, but would be there for the function. I just hate when somebody weaves a web of lies. But hiding my anger, I told her that since you have already gone to the doctor twice stick with him or her. Then she wants to know which pre-natal vitamins I took and when I came to know about baby’s sex. Her family is going to come for to help her during delivery and so on. I was coughing really badly from the cold, which my dear princes got from her school, and after patiently talking to her for over 30 min, I told her I am going to call you when I get better.
After the phone call, I felt that she was just calling me to get some additional information that she probably did not get from her circle of friends. Then she would ignore me until she needed something. “If you don’t need a genuine friend or advice why are you calling and wasting my time?” That was the thought both myself and my husband had. Do you encounter’s these kinds of characters in your life; I know everybody has some stories.
Sorry to bother you guys with my boring episode. Come back to the cake recipe.I looked at almost all the sourcream coffee cake recipes, Google can offer. Then while browsing my recipes, this recipe got my attention. Then I found an Ina Gratin’s Barefoot Contessa Recipe. I like her Blueberry crumb cake recipe, she measures everything accurately, and that part is a weakness to me. Where she uses streusel in between, and also top of the cake, however streusel contains only sugar, flour and butter.
In cooking light recipe of sour cream coffee cake, there is no blueberry, but instead oats is used as streusel with no flour. So I decide to combine both recipes, took recipe from cooking light and added blueberry to cake, made streusel crunchier by adding some chopped pecans, and skipped the idea of toasting the rolled oats. I added more quick oats to the cake making it more healthier. I borrowed Ina’s idea of adding streusel in-between and top of cake, and it turns out to be delicious, with oats and pecans peaking in the middle and top of the cake.
I think if you like the crunchy oats only add rolled oats and pecans to your streusel otherwise add quick oats so that it won’t be that crunchy. My little one doesn’t like the streusel, but she liked the cake. I made a small 6 inch cake. Sour cream and sugar makes nice balance of tanginess and sweetness. Here goes the recipe.
One year ago:Kaithachakka Pachadi:Pineapple cooked mild spicy coconut sauce
Two year ago : Baked Burmese Eggplant Salad
Two year ago : Baked Burmese Eggplant Salad
Print recipe from here
What you need
Recipe adapted from Cooking light and Blueberry crumb Cake by Ina Graten
Quick oats: ½ cup
All purpose flour: ½ cup+ 1 tablespoon for mixing the berries
White whole wheat flour: 1/ 4 cup
Salt: ¼ teaspoon
Almond extract: ½ teaspoon
Baking powder: ½ teaspoon
Baking soda: ¼ teaspoon
Packed brown sugar: ½ cup
Granulated sugar: ¼ cup
Butter: ¼ cup (softened at room temperature)
Vanilla: ½ teaspoon
Sour cream: ½ cup
Blueberries: ¾ cup (I used frozen, do not thaw them)
Rolled oats: ¼ cup
Brown sugar: ¼ cup
All purpose flour: 1 tablespoon
Cinnamon: ½ teaspoon
Butter: 1 tablespoon (Chilled butter cut into small pieces)
How I made
In a small bowl add 1/4 cup rolled oats, remaining 1/4 cup brown sugar, nuts, 1 tablespoon of flour, and cinnamon. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended and set aside.
Preheat oven to 350°F. Line a 6 inch cake pan with parchment paper and grease and dust the sides of pan with oil and flour and set aside.
In a medium sized bowl combine quick oats, flours, baking powder, baking soda, and salt; stir with a whisk and set aside.
In a bowl of kitchen-aid stand mixer fitted with whisk attachment, cream the butter and sour cream first then add egg and beat well. To this add granulated sugar, 1/4 cup brown sugar mix well once again at medium speed for 3 minutes or until light and fluffy. Beat in vanilla. Add flour mixture to sugar mixture beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Finally fold in blueberries, spoons half of the batter into prepared pan; spread evenly. To this spread half of streusel filling and then fill rest of the batter. Then sprinkle top of batter evenly with nut mixture.
Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.
Enjoy as much you wish.
Preparation time: 45 minutes
Yield: 6 inch cake
Will you make it again. Yes I will
I am linking this cake to
Favorite Recipe Event: Cake Event hosted here
Veggie/Fruit A month event: Blueberry hosted by Harini of Tamalapaku orignally started by Priya.
Bake along challenge #3 : Berry of your choice hosted by Resh
If you bake a cake in this month and like to share to the Favorite Recipes: Cake Event please link it until this June 30th.