Heirloom Bakery And Cafe's Sour Cream Coffee Cake
From borinda 13 years ago
- hour to make
- Serves 9
I love a great sour cream coffee cake. This is one of them and able to be adapted to fruits of the season and other creative tweaks. The recipe ran in today's LA Times. The Heirloom Bakery and Cafe is in Pasadena and is worth the trip.
Ingredients
- Cake: shopping list
- 1 stick sweet butter - room temperature shopping list
- 1 cup plus 1 1/2 Tbsp sugar shopping list
- 2 eggs shopping list
- 1 cup sour cream shopping list
- 1/2 tsp vanilla extract shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- Topping: shopping list
- 1/2 cup light brown sugar shopping list
- 1 Tbsp cocoa powder shopping list
- 1 Tsp cinnamon shopping list
- 1/2 cup chocolate chips shopping list
- 1/2 cup pecans shopping list
- 1/2 stick sweet butter - softened shopping list
How to make it
- Topping:
- In a large bowl stir all of the ingredients and then set aside
- Cake:
- Preheat oven to 350 degrees Grease and dust with dry breadcrumbs a 9" square baking pan.
- Cream the butter and sugar until fluffy. Then add the eggs, one at a time, and mix just until incorporated. Then beat in the vanilla and sour cream to just blend.
- In a separate bowl sift together the flour, salt, and baking soda.
- Gently fold the dry ingredients into the butter and egg mixture until no lumps remain.
- Spoon half of the batter into the prepared pan. Layer it with half the topping and then repeat with the rest of the batter and topping.
- Bake until the coffee cake puffed and golden and a toothpick (as tester) comes out clean, about 45 minutes. Cool slightly before serving.
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