Sour Cream Coffee CakeFrom henrie 7 years ago
- 3 tablespoons light brown sugar, firmly packed shopping list
- 1 tablespoon granulated sugar shopping list
- 2/3 cup walnut halves or pieces shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 4 large egg yolks shopping list
- 2/3 cup sour cream shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 2 cups sifted cake flour*, plus more for the pan shopping list
- 1 cup granulated sugar shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- 12 tablespoons unsalted butter, at room temperature, plus more for the pan shopping list
How to make it
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Butter a 12-cup Bundt pan. Dust with flour and shake out any excess.
- For the streusel filling: In a food processor fit with the metal blade or in a blender, pulse the brown and granulated sugars, nuts and cinnamon until the nuts are coarsely chopped. Set aside.
- For the batter: In a medium bowl, combine the yolks, about half of the sour cream and the vanilla.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using an electric mixer fit with the paddle attachment, beat on low speed until blended, about 30 seconds. Add the butter and the remaining sour cream and mix just until the dry ingredients are incorporated. Increase the speed to medium-high and beat for 1 minute. The batter should be stiff. Scrape down the sides. Gradually add the egg mixture in 2 batches, beating for about 20 seconds after each addition to incorporate the ingredients. Scrape down the sides again.
- Reserve about 1/3 of the batter. Scrape the remaining batter into the prepared pan. Smooth the surface. Sprinkle with the streusel filling. Drop the reserved batter in large blobs and spread it evenly.
- Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean and the lightly browned cake springs back when pressed in the center.
- Remove the pan from the oven and transfer it to a wire rack to cool for 10 minutes. Loosen the cake by jiggling it up and down until it moves slightly. Invert it onto a wire rack. Cool completely before wrapping it airtight or glazing.
- Cakes made with cake flour:
- Cakes made with cake flour have a delicate, soft crumb. You may substitute a combination of all-purpose flour and cornstarch, but it will result in a slightly denser cake. Beranbaum recommends using cake flour, but suggests the following equation for substitutions: for every 1 cup of cake flour, substitute 3/4 cup bleached all-purpose flour plus 2 tablespoons cornstarch.
People Who Like This Dish 9
The Cookhenrie Savannah, GA
The Rating4 people
GF, great minds think alike, we are both posting coffeecake recipes and this one is at the top of the list. Great post. You have my 5. Keep them coming. Your biggest fan, Cat.chefmeow in Garland loved it
I love a good coffee cake! Thanks for sharingjett2whit in Union City loved it
One of my favorites!!! got my 5shirleyoma in Cove loved it