Recipes so good it oughta' be a sin!

Wednesday, July 21, 2010

Sour Cream Coffee Cake

This delicious coffee cake was featured in the Culinary Institute of America Cookbook. It's fairly easy to do and the results are quite delicious. What's even better is that this batter is very flexible. You can do this coffee cake in a Bundt pan, a loaf pan or even as muffins.

The flavor is great with a base that reminds me of a very light sour cream pound cake. The streusel adds wonderful flavors of pecan, cinnamon, brown sugar and chocolate.

The original recipe calls for finely chopped walnuts but I decided to use finely chopped and toasted pecans instead since I had them on hand and like pecans in baked goods more than I do walnut.

The only real caveat I would give with this recipe is using mini chocolate chip morsels instead of the regular size which have a tendency to clump up in the batter and melt together in clumps.


1/4 cup plus 2 tbs. light brown sugar, firmly packed
1/3 cup finely chopped toasted pecans
1/4 cup chocolate morsels
1/2 tsp. ground cinnamon
1/2 tsp. cocoa powder

Toss together ingredients in bowl until evenly blended.

Cake Batter

2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
3/4 cup sour cream
1 tsp. vanilla extract
3/4 cup unsalted butter, room temperature
3/4 cup sugar

Preheat oven to 350°. Prepare a loaf pan by spraying lightly with cooking spray or rubbing with butter.

In small bowl, blend eggs, sour cream and vanilla together.

In another bowl, sift together flour, baking powder, soda, and salt.

In bowl of mixer fitted with paddle attachment cream together butter and sugar until smooth - about 3 minutes. Add egg mixture alternating with flour mixture in thirds. Mix batter until evenly blended after each addition, scraping sides of bowl if necessary. After final mixture, continue to beat until very smooth - about 2 to 3 minutes.

Spoon half of batter into prepared pan. Scatter the streusel over the top of the batter evenly then swirl with a skewer to blend slightly. Add remaining batter over top of streusel.

Gently tap pan to release any air bubbles and bake 45-50 minutes until a skewer inserted into center of cake comes out clean.

Allow to cool in pan 10 minutes then remove and transfer to a wire rack to cool completely. Sprinkle with powdered sugar.

Cake will keep approximately 3 days wrapped at room temperature or may be frozen for up to 2 months.

Print This Recipe


Post a Comment

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes |Puppy Buddies Dog Sitting, Tucson AZ