Sunday, August 17, 2008

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Sour Cream Coffee Cake

Carole Bloom's The Essential Baker is quickly becoming my new favorite book. I have yet to try a recipe that I didn't like. I was in the mood to bake something with sour cream because we had a huge tub full of sour cream that needed using up. I decided to make Sour Cream Cofffee Cake and what a great decision that was. The cake rose to a beautiful golden color thanks to the cinnamon-sugar topping and it tasted incredibly moist and fluffy. I have not been able to keep my hands off of this cake.

Sour Cream Coffee Cake
Source: Carole Bloom's The Essential Baker

6 oz (12 Tbsp) unsalted butter, softened
1 1/2 cups granulated sugar
3 extra-large eggs, at room temperature
1 cup sour cream
2 tsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt

Center a rack in the oven and preheat it to 350 degrees. Grease a 9 1/2-inch round springform cake pan.

Place the butter in a large bowl and beat on medium speed until it's fluffy, about 2 minutes.

Add the sugar to the butter and cream together.

Add the eggs one at a time, stopping to scrape down the bottom and sides of the bowl after each addition.

Add the sour cream and vanilla to the butter mixture and blend together thoroughly.

Sift together the flour and baking powder. Add the salt and toss together to blend.

Add the dry ingredient to the butter mixture in 3 stages, blending thoroughly after each.

1/2 cup walnuts, finely chopped (I omitted)
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 tsp ground cinnamon

Combine all ingredients in a small bowl and toss together to blend thoroughly.

Transfer half of the batter to the prepared pan. The batter is very thick, so use a rubber spatula to spread it evenly into the pan.

Sprinkle half of the topping over the batter in the pan.

Transfer the remaining batter to the pan and spread it evenly over the topping. Sprinkle the remaining topping over the batter.

Bake for 40-45 minutes, until a cake tester inserted into the center comes out with a few moist crumbs clinging to it.

Remove the pan from the oven and cool on a rack. Remove the cake from the pan and slice into serving pieces.

I couldn't wait to take a picture.

All sliced up.

A slice for you :)


Maryanna said...

I love coffee cake, and this one looks so good.

Pamela said...

Looks like a pretty easy and tasty recipe. The picture of all the slices looks so yummy.

The DeL Sisters said...

Mmmm. I LOVE coffee cake! The sour cream always makes it sooo moist and yummy! Great pics!