Fresh Blueberry Almond Coffee Cake is a favorite
One of my favorite cookbooks is from the Grant Corner Inn in Santa Fe, New Mexico. I never visited the inn, but a very kind restauranteur named Doris gave me a copy of their cookbook. The little comb-bound book is very tattered and worn, and I have used it throughout every iteration of my career.
Doris signed the inside of the cookbook, with fond wishes for my future culinary endeavors. I’m grateful she took a moment to share this book with me. It’s as if her kind gesture in the gift of a cookbook accumulates interest. Every year, I appreciate it more.
After spending such a long time in my kitchen store talking to people about cooking, or family, or meals shared, I am always surprised when someone comes back and quotes me, or returns a hug that I gave them years ago. It never ceases to amaze what you get back when you give.
A Kind Gesture
This recipe for Fresh Blueberry Almond Coffee Cake is an adaptation of one of the recipes from the Grant Corner Inn cookbook. If you can get your hands on a vintage copy of the book (eBay) I would nab it and share it with your favorite beginning or seasoned baker. The recipes are straight forward, and comforting, and always imaginative with new twists on old favorites.
Grant Corner Inn is now closed, and I am sorry I never had the chance to visit. But hopefully this post will connect with someone who knows them, to let them know their little cookbook has been greatly appreciated. Their book created a lot of delicious moments here at the ranch, and made a memorable gift that I still treasure. Drop me a line if you know where the owners are.
Do something nice today. It may seem fleeting, but someone will take notice and remember.
Fresh Blueberry Almond Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Pastry
- Method: Baking
- Cuisine: US
Ingredients
Cake:
1 pint fresh blueberries, rinsed
1½ cups sugar (300gr)
2 cups all-purpose flour
1 tsp. baking powder (4 gr)
1 tsp. baking soda (6 gr)
½ tsp. salt (2 gr)
1 stick butter, softened (115 gr)
2 eggs
1 cup sour cream (230 gr)
1 tsp. almond extract (5 ml)
1 cup sliced almonds, toasted (100gr)
Glaze:
1 cup powdered sugar (125 gr)
1 tbsp. almond extract (15ml)
2 tbsp. water (30ml)
Instructions
Preheat your oven to 325°F (162°C). Grease and flour a standard sized 12 cup Bundt pan (2.8lt)
Mix the fresh blueberries with ½ cup of sugar. Set aside.
In a separate large bowl, sift together the flour, baking powder, baking soda, and salt.
In another large bowl, use an electric mixer to cream together the butter with the remaining 1 cup (200gr) of sugar. Add the eggs alternately with portions of the flour mixture and sour cream until all is incorporated. Stir in the almond extract.
Sprinkle 1/3 of the toasted almonds into the Bundt mold, plus a few of the sweetened blueberries. Add 1/3 of the cake batter evenly over these toppings, and then add half of the remaining blueberries and another 1/3 cup of the almonds. Repeat this layer of 1/3 of cake batter, the remaining half of the blueberries and remaining almonds, ending with a layer of cake batter. Bake for 60 minutes or until a toothpick comes out clean. Remove from the oven, cool for 15 minutes before inverting the cake onto a cooling rack, removing it from the pan.
To make the glaze, mix together the powdered sugar, almond extract and water. Drizzle over once the cake is completely cooled.
Cannot wait to try this! Reminds me of a cookbook from The Excelsior House in Jefferson, TX. The Orange Blossom Muffins they served for breakfast were quickly followed by a second and third basket-full. Thank you for sharing!
My pleasure! I don’t make this often because I eat the entire cake! Make sure you have other people in the house to share it with!! Hugs, MG
Can you tell me where you bought the bundt pan you used in this recipe. I would love to find the exact same type of swirl bundt pan like shown in our pictures. It’s different from the standard type bundt pan.
Hi Connie! Well, If I remember correctly I bought the pan at an antique store. You can find them on Ebay if you search for redware. Now officially, I probably shouldn’t be using the pan. Some redware contains lead, so many people just use them as decorative pieces. I have only baked in this pan twice, which I think puts me at a low risk. So I can’t recommend redware as a go-to baking pan. But I can recommend looking at Nordic ware which has crazy creative bundt pans, and Pampered Chef has stoneware bundt pans. I will keep using this pan as a prop, and may bake in it again in the future, but I am not setting a good example here.
Let me know if you have any other questionns!!
MG
Hello Melissa, caught a mistake in the instructions, 2nd and 3rd lines:
The instructions state to add the remaining cup of sugar to the flour and sift. Yet the next line states to cream the sugar and butter together…
I am assuming that since the ingredient lists only 1 1/2 cup sugar total that one should ignore the typo…
Thanks Mark! Sometimes I type so quickly that I lose track of what I am doing! I will fix that! Glad to make contact with you again! Best to you!
MG
Melissa, I made this ahead and served for our Thanksgiving Morning breakfast with some nice slices of ham. It was wonderful and enjoyed by all. Thank you! Tell your dad “hola”. Hope he is doing well. I miss all your family.
-Nawona
Thanks Nawona! He will love that I heard from you! Yesterday was his bday and he had a great time! Holiday hugs to you and your family, I hope you are healthy and well!
I’ve not made this yet, but plan on making it for Christmas Eve brunch.
The photo you include of the baked cake, did you use the original recipe or did you double it?
Will double the batter fit in a standard bundt pan?
I measured water in my pan and 2.8 liters overflows
Will one recipe be as tall as the one you pictured?
Thank you
Hi Donna! Sorry just seeing this I was with family! It sounds like your bundt pan is too small for this recipe. Not sure what pan size you have but you could try making two smaller cakes? Baking time will be different too. It is hard to advise without know what size pan you have. Let me know!