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13
Recipes (cont.)
Sour Cream Coffee Cake
Crumb Topping
1 1/2 cups (375 ml) all-purpose flour
1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened
1/3 cup (80 ml) packed light brown sugar
1/3 cup (80 ml) granulated sugar
1 1/4 teaspoons (6.25 ml) ground cinnamon
1 cup (250 ml) pecans, chopped
Streusel
1/3 cup (80 ml) all-purpose flour
1/2 cup (125 ml) packed light brown sugar, divided
3/4 teaspoon (3.75 ml) ground cinnamon
3 tablespoons (45 ml) cold butter
Cake
1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened
1 1/4 cups (310 ml) sugar
1 tablespoon (15 ml) baking powder
3/4 teaspoon (3.75 ml) baking soda
3/4 teaspoon (3.75 ml) salt
4 large eggs
1 tablespoon (15 ml) vanilla extract
1 1/2 cups (375 ml) sour cream
2 1/4 cups (560 ml) all-purpose flour
Crumb Topping: In a small bowl, combine flour, butter,
brown sugar, granulated sugar and cinnamon; mix with
fork until large crumbs are formed. Add pecans and mix
to incorporate.
Streusel: In another small bowl, combine flour, brown
sugar, cinnamon and butter. Mix with fork until large
crumbs are formed.
Cake: Lower oven rack to lowest position. Preheat oven
350°F (180°C). Grease 10-inch (26-cm) bundt pan with
butter.
Using the Flat Beater attachment, cream butter on medium
speed until smooth. Add sugar, baking powder, baking
soda and salt. Beat on medium speed for 3 minutes. With
Mixer on low speed, add in eggs, one at a time, until well
blended. Mix in vanilla extract and sour cream. Gradually
add flour. Continue to mix until well blended.
Spread about 2 cups (500 ml) of batter into the bottom of
prepared pan. Sprinkle evenly with half of streusel mixture.
Repeat. Spread remaining batter over and top with crumb
topping.
Bake 50 to 60 minutes or until a toothpick inserted into
the center of the cake comes out clean. Cool on wire rack
30 minutes. Invert cake onto plate and then flip on wire
rack with topping side up. Cool completely.
Makes one cake.
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