Serve this decadent delight with sugary crumbles and fresh berries baked between layers of fluffy sour cream coffee cake.
1 hr 15 min
Nonstick baking spray
½ cup Crystal unsalted butter, softened
1 cup sugar
1 tablespoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup Crystal sour cream
½ cup sugar
½ teaspoon ground cardamom
Zest of 1 lemon
½ cup blackberries or blueberries
Heat oven to 350 °F. Spray a 9×9” baking pan with nonstick baking spray.
In a large bowl or stand mixer, cream together butter, sugar, and egg. Add vanilla, flour, baking powder, salt, and sour cream. Mix until just combined. Spread half the mixture into a baking pan.
In a small bowl, stir together sugar, cardamon, and lemon zest. Sprinkle half of the sugar mixture and berries atop the batter. Spread remaining batter atop sugar mixture. Sprinkle remaining sugar and blackberries across the top of the batter.
Bake 50-55 minutes, until center is set and toothpick comes out clean. Cool until warm before slicing and serving.