- Lingonberry (Cowberry) Hazelnut Coffee Cake 2 3/4 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon each baking powder and salt
1 cup (2 sticks) butter or margarine
1 cup buttermilk or sour milk
1 teaspoon vanilla
1/2 cup chopped almonds or hazelnuts
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
1/4 cup lingonberry or seedless raspberry jam Heat oven to
Mix flour, 1 cup sugar, baking soda, baking powder and salt in
large bowl. Cut in butter using 2 knifes, until mixture resembles
coarse crumbs. Reserve 1/2 cups crumb mixture. Add eggs, buttermilk
and vanilla to remaining crumb mixture. Beat with electric mixer
on medium speed until well blended. Stir in nuts, 1 tablespoon
sugar and cinnamon into reserved crumb mixture.
1/3 of the batter into greased 9- or 10-inch tube pan. Spoon
1/2 of the jam over center of batter and sprinkle with
1/3 of the
reserved crumb mixture. Repeat layers. Top with remaining batter;
sprinkle with remaining reserved crumb mixture.
45 to 50 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool completely on
10 to 12 servings.
Note: For North American users, "sour milk" is not milk that's gone
bad: it's milk which has been purposely soured by adding buttermilk
and letting it incubate for a day in a warm place (at home), or (when made commercially) inoculated with a similar culture, usually
something like Streptococcus lactis, Lactobacillus cremoris, or another of the "milk-friendly" bacteria. "Sour milk" made this
way is thicker than normal milk, but not as thick as sour cream
(which it resembles in taste). For those of us in countries where
commercially made sour milk / sauermilch or its variants can't be
bought in the supermarket, buttermilk is the closest substitute.