Who doesn’t like a good coffee cake? I mean a good, moist, flavorful coffee cake that disappears every time you make it?
Well then, let me introduce you to Blackberry Sour Cream Cake. Oh, it’s sooooo good. And the best part – it’s customizable for all sorts of dietary needs, one size really does fit all.
Here at Real. Fun. Family. we’re campers. We like to go hang out in the woods on the weekends and in my family camping = donuts/pastries/muffins. First, because it’s a special occasion (c’mon, it’s camping) and second because it’s easy and I adore easy.
When we had to make some dietary changes a few years ago I was forced to hunt down some new camping breakfast treats. The challenge was making something tasty that was also dairy-free.
I started by pulling out my cookbooks and searching for a good recipe. I was looking for something I could manipulate to fit our dietary needs. That’s when I came across a coffee cake recipe I had included in a cookbook I published for all of the guests at my 40th birthday celebration. It was time for a trial run.
Long story short, it turned out GREAT! Everyone was very happy. I had found something delicious for our camping adventures and I was happy to have something easy I could take on trips or serve to friends with similar dietary needs. Since first playing around with this recipe we’ve been able to be less restrictive in our diet and that’s the best part about this Blackberry Sour Cream Cake. It’s delicious as is, dairy-free, or even gluten-free. This is truly a one-size-fits-all recipe.
If you are “nothing” free, raise your hands to heaven and give thanks. If you are gluten or dairy-free you’re gonna like this one. If you are egg-free you can do a straight substitution and make it work. Any substitutions you do should be straight across subs: 1:1.
Blackberry Sour Cream Cake
- 1/4 cup butter or margarine softened (or butter sub.)
- 4 oz. cream cheese (or non-dairy sub.)
- 4 oz. sour cream (or non-dairy sub.)
- 1 cup sugar (white or coconut or a combo thereof works well)
- 1 egg beaten (or sub.)
- 2 cups all-purpose flour (use your favorite gluten-free blend)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 cups blackberries
- 2 TBSP sugar
- 1 tsp. ground cinnamon
- 1/4 cup slivered almonds (optional)
Directions:
Preheat oven to 350
Bake for 1 hour
- Cream butter and cream cheese
- Add sour cream
- Gradually add sugar, beat at medium speed until well blended
- Add egg
- In a separate bowl, combine baking powder, salt, and 1 cup of flour, stir into creamed mixture
- Add vanilla and fold in berries (berries may be macerated in 1/8 to 1/4 cup of sugar if you prefer)
IMPORTANT: Add more flour as needed to make a thick batter. You don’t want this to be too runny and with the sour cream and berries, you have to add flour to even out the texture.
Pour into a 9-inch round greased pan, combine sugar and cinnamon and sprinkle over the top of the batter. Pat the slivered almonds onto the top if you desire.
Let cool. Serve with extra berries if desired. Enjoy!!
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Here are a few tips for anyone new to gluten-free or dairy-free:
1. Make sure you get yourself a copy of Recipes for GLUTEN-FREE Kids. It has a great flour recipe in it.
2. I like the dairy-free sour cream at Whole Foods.
3. I like the dairy-free cream cheese at Trader Joe’s. No TJ’s? Whole Foods has got you covered or any other natural food store in your area.
4. I like to bake in my silicone pans so this recipe turns out great in my silicone cake pan and would probably work great in the muffin pans too.
5. If blackberries are not in season any berry will do – raspberries, blueberries, dried fruit like raisins or currants.
I hope you enjoy this recipe. Let me know how it turns out!
