Sour cream coffee cake - 6/5/10
If you are looking for a coffee cake recipe, look no further... this recipe is definitely a keeper. The sour cream coffee cake is moist, tender, rich with a hint of cinnamon flavor, the almond add a bit a crunch and make it interesting. This cake is the ultimate breakfast cake treat with a nice hot coffee.
I made this cake for a dinner party and I everyone loved the cake. There is a bit of leftover so Hoa and I we savored every single bit for breakfast and we washed it down with an nice strong cup of coffee. The recipe called for a maple icing on top to give it an extra special flavor but I shipped because it is as good as it is without adding more sugar.
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The next day Hoa and I we had the leftover cake for breakfast... So good!
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Close up look at the sour cream coffee cake.
Preparation work..
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For the cake (8 to 10 servings) 12 tablespoons unsalted butter (1 1/2 sticks) 1 1/2 cups granulated sugar 3 extra large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/4 cups sour cream 2 1/4 all purpose flour 1/4 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt |
For the streusel (filling and topping) 3/4 cup light brown sugar, packed 1/2 cup all purpose flour 1 1/2 teaspoons ground cinnamon 1/4 kosher salt 3 tablespoons cold unsalted butter, cut into pieces 3/4 chopped walnuts or almonds
Equipment: 10 inch tube pan
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e Cream the butte and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. |
Add the eggs one at a time and keep mixing at low speed. |
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Add the vanilla and sour cream |
Mix it together at low speed very briefly. |
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Add the flour, baking powder, baking soda, and salt.... |
Mix it all together at low speed until the batter is just combined and set aside. |
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Prepare the streusel. In a large bowl place the brown sugar, flour, cinnamon, salt and butter. |
Mash the butter to form a crumble. |
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Pour half of the batter in the pan and spread it out. |
Sprinkle 3/4 cup streusel on top on the batter. |
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Pour the remaining batter inside the mold and spread it out. |
Sprinkle the remaining streusel on top. Preheat the oven at 350 Degrees. |
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Put the cake in the over for about 50 to 1 hour until a cake tester comes out clean. |
Freshly out of the oven... Let it cool on a wire rack for 30 minutes or so and then carefully transfer the cake onto a plate. |
Filed as: Cake/cookies
