This moist, tender coffee cake scented with lemon and nutmeg is a farmhouse classic that's sturdy enough to carry to picnics or potlucks. It is irresistible with coffee or a glass of milk, especially when still warm from the oven.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2007
MethodLine 9-inch (2.5 L) springform pan with parchment paper; set aside.
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in lemon rind and vanilla. Whisk together flour, baking powder, baking soda, salt and nutmeg; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Sprinkle 2/3 cup (150 mL) of the raspberries and 1/3 cup (75 mL) of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over batter. Bake in centre of 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 1 hour.
Topping: In small bowl, stir egg yolks, sour cream and sugar; pour evenly over warm cake. Bake until set, about 10 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool for 10 minutes longer. (Make-ahead: Let cool completely; wrap and refrigerate for up to 24 hours.) Sprinkle with icing sugar.
Nutritional facts Per serving: about
- Sodium 319 mg
- Protein 6 g
- Calories 379.0
- Total fat 19 g
- Cholesterol 139 mg
- Saturated fat 11 g
- Total carbohydrate 48 g
- Iron 12.0
- Folate 32.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 15.0