The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Friday, June 10, 2005

Sour Cream Coffee Cake

We tested Sour Cream Coffee Cake yesterday. It was a smash hit around the office. It's like a sponge cake with a layer of sweetened nuts in the middle and more crumbled on top. There's no coffee in it, but it sure goes good with a big mug o' joe. Give it a try!

Sour Cream Coffee Cake
Serves 12
Coffee cakes are informal cakes, often served for breakfast. The sour cream coffee cake, with its topping and filling of nuts and cinnamon streusel, is one of the most popular of the genre. The cake is similar to a butter cake, but the sour cream gives the cake a richer texture and taste. In recent years, mini chocolate chips have been added to the streusel mixture; it is a fine addition.

Cake
2 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature
1 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream

Filling and Topping
1/4 cup firmly packed light brown sugar
3/4 cup toasted and chopped pecans
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon all purpose flour

1. Preheat the oven to 350° F. Butter and flour a 9-inch springform pan and line the bottom of the pan with a circle of parchment paper.
2. Stir together the flour, baking powder, baking soda, and salt.
3. Beat the butter until creamy with an electric mixer. Gradually add the sugar and continue to beat until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
5. To make the filling and topping, stir together the brown sugar, pecans, chocolate chips, cinnamon, and flour in a small bowl.
5. Spoon half of the batter into the prepared pan, smoothing the top. Sprinkle about half of the nut mixture on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut mixture.
6. Bake for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
7. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan. Serve warm or at room temperature.

2 Comments:

Anonymous Anonymous said...

This sounds great! I'll have to try it....I love a classic blueberry version too. Will the book include some fruit varieties?

12:56 PM

 
Blogger Richard Perry said...

There will be some fruit varieties, but not for this particular recipe. Stay tuned!

7:48 AM

 

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