13
Recipes
(cont.)
Sour Cream Coffee Cake
Crumb Topping
1 1/2 cups (375 ml) all-purpose flour
1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened
1/3 cup (80 ml) packed light brown sugar
1/3 cup (80 ml) sugar
1 1/4 teaspoons (6.25 ml) ground cinnamon
1 cup (250 ml) pecans, chopped
Cake
1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened
1 1/4 cups (310 ml) sugar
1 tablespoon (15 ml) baking powder
3/4 teaspoon (3.75 ml) baking soda
3/4 teaspoon (3.75 ml) salt
4 large eggs
1 tablespoon (15 ml) vanilla
1 1/2 cups (375 ml) sour cream
2 1/4 cups (560 ml) all-purpose flour
Streusel
1/3 cups (80 ml) all-purpose flour
1/2 cup (125 ml) packed light brown sugar, divided
3/4 teaspoon (3.75 ml) ground cinnamon
3 tablespoons (45 ml) cold butter
Crumb Topping:
In a small bowl, combine flour, butter, brown
sugar, granulated sugar, and cinnamon; mix with fork until
large crumbs are formed. Add pecans and mix to incorporate.
Streusel:
In another small bowl, combine flour, brown sugar,
cinnamon, and butter. Mix with fork until large crumbs are
formed.
Cake:
Lower oven rack to lowest position. Preheat oven 350°F
(180°C). Grease 10-inch (26-cm) bundt pan with butter.
Using the flat beater attachment, cream butter on medium
speed until smooth. Add sugar, baking powder, baking soda,
and salt. Beat on medium speed for 3 minutes. With mixer on
low speed, add in eggs, one at a time, until well blended. Mix
in vanilla and sour cream. Gradually add flour. Continue to
mix until well blended.
Spread about 2 cups (500 ml) of batter into the bottom of
prepared pan. Sprinkle evenly with half of streusel mixture.
Repeat. Spread remaining batter over and top with crumb
topping.
Bake 50 to 60 minutes or until a toothpick inserted into the
center of the cake comes out clean. Cool on wire rack 30
minutes. Invert cake onto plate and then flip on wire rack with
topping side up. Cool completely.
Makes one cake.
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