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Topic: Sour Cream Coffee Cake  (Read 879 times)
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« on: August 02, 2009 09:07:49 PM »

This is lovely Sour Cream Coffee Cake. The topping called for chopped nuts, so I used finely chopped almonds. It smells incredible!

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« Reply #1 on: August 03, 2009 01:01:18 AM »

it looks so yummy& i love coffee-can oyu please post the recipe?

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« Reply #2 on: August 08, 2009 05:51:27 PM »

Here is the recipe- for an 8"x8" square pan.( I did use a 9"x9" pan for the last one and it came out just as good)

1/2 cup butter ( iused unsalted)
1 cup granulated sugar
2 eggs
1 tsp vanilla (use the real stuff!)
1 cup sour cream- full fat, please!
2 cups unbleached flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp salt ( iused kosher)

3 Tablespoon unbleached flour
3/4 cup packed brown sugar
1 tsp. cinnamon
3 tablespoons butter (again, I used unsalted), melted- microwave 20-30 secs does it for me
3/4 chopped nuts of choice- I used Roasted Almond that i ground up in the food processor

Cake- Cream together butter and white sugar to fluffiness. Add eggs, 1 at a time (beating in between) until fluffy again. Add vanilla. Sift together the dry cake ingredients in a seperate bowl; add to the butter mixture, alternating with the sour cream- begin and end with flour mix. Line your pan with parchment paper and spray some non-stick butter spray over it. Gently spoon the cake better into pan & smooth to edges.

Topping- In a seperate bowl, mix together the topping ingredients. I have used a pastry cutter until adding the nuts. Sprinkle over the top of the batter. You can adjust a little by adding a little more brown sugar if you weren't able to pack it.

Bake for 30-35 minutes (or until tpick is clean) at 350F. Cool for at least 10 minutes before removing from pan.

I have also dusted some confectioners sugar over top after it's baked for more of a "coffee cake" feel. You can freeze this as well- just double wrap with cling wrap & a large freezer bag. Defrost in the nuker on medium for a few minutes or in a 325F oven until warm.

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