Sunday, December 2, 2007

Sour Cream Coffee Cake

This is a wonderful dense cake batter that holds up well in bundt cakes or with added fruits. It's not as dense as a pound cake and it rises quite a bit so don't overfill the pans.

Sour Cream Cake in Bundt Pan with a layer of Spiced Apples and a Vanilla Icing

Sour Cream Cake in Loaf Pan with a layer of Spiced Apples and a Caramel Crunch Topping

Sour Cream Coffee Cake in 8" Round Cake Pan with Vanilla Pear filling and Caramel Topping with Chopped Nuts

Sour Cream Cake

1/2 cup unsalted butter
3/4 cup sugar
2 eggs
1 3/4 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup sour cream
1 tsp vanilla
cinnamon/sugar mixture (1/8 c sugar, 1 tsp cinnamon, 1/8 c chopped nuts)

Grease and flour a pan, either 8" deep round, bundt pan, or large loaf pan.
Cream butter and sugar together until fluffy
Beat in eggs, one at a time
In a separate bowl, mix together the flour, baking soda and baking powder
In a separate bowl, mix together sour cream and vanilla
Add in 1/4 of the dry ingredients, then 1/3 of the sour cream mixture at a time, beating after each addition, ending with the final 1/4 of the dry ingredients until just combined. Do not overbeat
If using a bundt or round pan, sprinkle half of cinnamon sugar mixture into bottom of pan
Fill pan with 1/2 of the cake batter
Sprinkle 1/2 of cinnamon sugar mixture over batter
Top with remaining batter
If using a loaf pan, top with remaining cinnamon sugar mixture

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