Saskatoon Pecan Coffee Cake

 

 

 

2	cups saskatoons
2/3	cup white sugar
3	teaspoons cornstarch
3/4	cup butter, softened
1 1/2	cups white sugar
3	large eggs
3	cups flour
1	teaspoon baking powder
1	teaspoon baking soda
1/2	teaspoon salt
12	ounces sour cream
1	teaspoon almond flavouring
3/4	cup pecans, finely chopped
1	powdered sugar glaze

 

Instructions

1. Combine 2/3 cup sugar and cornstarch together, add to saskatoon berries in a small saucepan. Cook over low heat until sauce is thickened, stirring constantly. About 5-6 minutes. Set aside.

2. Cream butter, gradually add 1 1/2 cups sugar, beating until well blended.

3. Add eggs, one at a time, beating well after each addition.

4. In a bowl combine flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with the sour cream.

5. Stir in almond flavouring.

6. Spoon 1/2 the mixture into a 10 or 12" tube pan.

7. Spoon 1/2 the berry sauce and 1/2 the pecans on top of the batter. Swirling partially through the batter with a knife.

8. Repeat with the remaining batter, berry sauce, and sprinkle with the remaining pecans.

9. Bake at 325° for 1 1/4 to 1 1/2 hours or until cake tester comes out clean.

10. Let stand for 10 minutes before removing from the pan. Place on serving plate and drizzle with Powdered Sugar Glaze.