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.Print
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
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)
1 cup sour cream (230 gr)
1 tsp. almond extract (5 ml)
1 cup sliced almonds, toasted (100gr)
1 cup powdered sugar (125 gr)
1 tbsp. almond extract (15ml)
2 tbsp. water (30ml)
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, salt and remaining 1 cup (200gr) of sugar.
In another large bowl, cream together the butter with the sugar, using an electric mixer. 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.