Sour Cream Co
ff
ee Cake
Ingredients:
Crumb Topping
1 1/2 cups (355 ml) all-purpose flour
1 1/2 sticks (3/4 cup [177 ml]) unsalted butter, softened
1/3 cup (79 ml) packedlight brown sugar
1/3 cup (79 ml) sugar
1 1/4 teaspoons (6.3 ml) ground cinnamon 1 cup (237
ml) pecans, chopped
Cake
1 1/2 sticks (3/4 cup [177 ml]) unsalted butter, softened
1 1/4 cups (296 ml) sugar
1 tablespoon (15 ml) baking powder 3/4 teaspoon (3.7
ml) baking soda 3/4 teaspoon (3.7 ml) salt
4 large eggs
1 tablespoon (15 ml) vanilla
1 1/2 cups (355 ml) sour cream
2 1/4 cups (532 ml) all-purpose flour
Streusel
1/3 cups (79 ml) all-purpose flour
1/2 cup (118 ml) packedlight brown sugar, divided 3/4
teaspoon (3.7 ml) ground cinnamon
3 tablespoons (44 ml) cold butter
Crumb Topping:
In asmall bowl, combine flour, butter, brown sugar,
granulated sugar and cinnamon; mix with fork until large crumbs are
formed. Add pecans andmix to incorporate.
Streusel:
In another small bowl, combine flour, brown sugar,
cinnamon andbutter. Mix with fork until large crumbs are formed.
Cake:
Lower oven rack to lowest position. Preheat oven 350
°
F (177
°
C).
Grease 10-inch (26-cm) bundt panwith butter.
Direc
�
ons:
Using the flat beater attachment, cream butter on medium speed until
smooth. Add sugar, baking powder, baking soda andsalt. Beat on
medium speed for 3 minutes. With mixer on low speed, addin eggs,
one atatime, until well blended. Mix in vanilla andsour cream.
Gradually addflour. Continue to mix until well blended.
Spread about 2 cups (473 ml) of batter into the bottom of prepared
pan. Sprinkle evenly with half of streusel mixture. Repeat. Spread
remaining batter over andtop with crumb topping.
Bake 50 to 60 minutes or until atoothpick inserted into the center of
the cakecomes out clean. Cool on wire rack 30 minutes. Invert
cakeonto plate andthen flip on wire rack with topping side up. Cool
completely.
Makes one cake.
Recipes
(cont.)
14
