Sour Cream Coffee Cake

Post image for Sour Cream Coffee Cake

February 20, 2015 · 0 comments

in Eat

I’m headed up to Connecticut this weekend.

And amidst the single digit weather (it was 3 degrees when I woke up here in Brooklyn this am) my good friend is taking the Penguin Plunge all in the name of raising money for Special Olympics Connecticut. She’s a brave soul with a big, warm heart.

So a car load of us are hitting the road tonight, to bring some rowdiness to Middletown and cheer on our friend. And also have bourbon and blankets for her as soon as she emerges from the depths.

I made this little coffee cake for breakfast tomorrow am. Figure if you’re gonna jump into an ice bath you might as well have something nice and sweet in your stomach beforehand.

Sour Cream Coffee Cake
adapted ever so slightly from King Arthur Flour
Topping
1 C sugar
4 tsp ground cinnamon
4 tsp vanilla extract
Batter
8 TB unsalted butter (1 stick)
2 C all purpose flour, plus ¼ for dusting
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 C sugar
2 eggs
1 C sour cream

Preheat oven to 350 degrees.

In a small bowl combine topping ingredients: sugar, cinnamon and vanilla. Set aside.

In a medium bowl cream together butter, eggs and sugar using an electric mixer.

Save the butter wrapper and use that to grease a 9-inch spring form pan. Making sure to grease the sides and get into the edges.

Take ¼ C flour and pour into the spring form pan. Working over a sink, shake the flour around the inside of the pan until the entire inside of the pan is coated in flour. Discard excess flour.

In a separate medium bowl combine dry ingredients: flour, baking soda, baking powder, and salt.

Add the flour mixture to the wet bowl switching off between flour and sour cream. Make sure to start with flour and end with flour as well.

 

Pour half of the batter into your greased and floured spring form pan.

Sprinkle ½ of the topping over the batter.

Repeat with remaining batter.

The batter will be very thick.  Use a metal spoon dipped into a cup of warm water to help spread the batter out over topping layer.  Making sure to bring the batter to the edges.

Sprinkle the top with the remaining topping.

Place in the oven on the middle rack and cook for 25 minutes. Stick a knife or tooth pick into the middle to check for doneness. The tester should come out clean and then you’ll know it’s done-zo.

Cool for 15 minutes and then remove the sides of the spring form pan.

Let cool completely before serving. I know it’s hard. But worth it.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: