Saturday, September 25, 2010

Sour Cream Coffee Cake

Here's another yummy recipe that I made while we had house guests. This cake came together quick, which is very important when you're baking at 6:30 am WHILE drinking your coffee. This delicious coffee cake is directly from the King Arthur Flour recipe collection. Every thing I've made from them has turned out perfectly. Their test kitchen really knows what they're doing!

I made my coffee cake in a bundt pan, it was really pretty when baked. You can also use a 8x8 pan if you don't have a bundt. The recipe calls for 1/2 the cake batter in the pan, then add 1/2 the cinnamon filling, cover with the rest of the batter and top with the remaining cinnamon filling. The Witch decided to add the filling first, so the top layer of my bundt cake could have a crunch cinnamon topping. This was NOT a great idea as it turns out! Despite my generous hand in the application of non stick spray, the sticky power of melted sugar proved too powerful, and yup, stuck! 1/2 of my beautiful cake stuck to the pan. Sigh. That's what I get for trying to improve on King Arthur's recipe.

Despite the sticking, the cake was amazing. Tender, slightly tangy, incredibly most but not mushy. It would have been PERFECT with coffee, alas I drank mine while making the cake. I recommend baking the cake the night before and actually enjoying the coffee cake with coffee. Treat your family to a special treat this weekend with this cake, they'll thank you for it!

Sour Cream Coffee Cake
makes about 12 generous servings

Cake
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
2 cups All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt

Topping
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)

Cream together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.



Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 295.5
Total Fat 12.7 g
Saturated Fat 7.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 64.5 mg
Sodium 180.7 mg
Potassium 65.8 mg
Total Carbohydrate 42.4 g
Dietary Fiber 0.9 g
Sugars 25.0 g
Protein 3.9 g

8 comments:

Linda www.mykindofcooking.com said...

I love this recipe! I wish I had a slice of your delicious cake right now!

Jenn said...

Oh how I love coffee cake. I don't know who came up with the idea originally, but they were a GENIUS!! This looks wonderful, as always, Andrea! I wonder if I could talk Chris into moving to Colorado...I want to be your neighbor!! :)

Ananda Rajashekar said...

i believe with softness and moist...they looks super delicious, though it was stuck glad you enjoy :)

Design Wine and Dine said...

Too bad about the sticking but oh well, I'd gladly take that part too! I love coffee cakes and this one looks really simple!

Teauna said...

YUMMY!!!! I've been thinking Coffee Cake sounds real good lately! I'm going to have to try this :)

xoxo
Teauna

tasteofbeirut said...

This is a wonderful cake and recipe and the amount of calories per serving is very reasonable! I am going to bookmark it at once; Thanks so much Andrea!

Tonya said...

This looks amazing! Next time we visit, I'm staying with you if this is for breakfast! Staci only feeds me cereal. She's out!

Spoon and Chopsticks said...

Yummy. I've never tried something like this.

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