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Sour Cream
Coffeecake |
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Ingredients:
Cake:
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1 cup unsalted butter
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2 1/2 cups sugar
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4 eggs
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1 tablespoon pure vanilla
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1-2 drops almond extract - optional
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2 teaspoons lemon zest - very finely minced
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4 cups unbleached all-purpose flour
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1/2 teaspoon salt
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1 teaspoon baking soda
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4 teaspoons baking powder
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pinch nutmeg
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1 3/4 cups sour cream
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1/4 cup milk
Filling - topping:
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1/2 cup brown sugar
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2 tablespoons unsalted butter, softened
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2 tablespoons white sugar
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2 teaspoons cinnamon
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1/4 teaspoon mace or nutmeg - optional
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1/2 cup chopped walnuts or pecans
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Preheat oven
to 350 F. Generously grease a 10 inch tube
or angel food cake pan or two, 9 by 5 inch
loaf pans or a
Bundt cake pan. Line pan(s)
(except Bundt) with parchment paper. For a
round cake, use a ring of parchment paper
(like a large, paper Lifesaver). For a Bundt
pan, make sure each fluted crevice is very
well greased.
Cream the butter with the sugar until light
and fluffy. Blend in eggs, vanilla and lemon
zest. In another bowl, whisk together the
flour, salt, baking soda, baking powder and
nutmeg. Fold dry ingredients into batter,
alternating with the sour cream and milk to
make a smooth batter. Scrape sides and
bottom of mixing bowl to ensure no globs of
butter and sugar remain uncombined.
Filling/Topping: Combine the brown sugar,
white sugar, butter, cinnamon, mace or
nutmeg and nuts in a small bowl and set
aside. Spoon one third of batter into pan,
toss on one-third of filling, repeat with
more batter, more filling, more batter and
more filling on top.
Bake until done - 60 to 75 minutes (top will
be set and slightly crusty) - 55 to 60
minutes for loaves. Cool 30 minutes in pan
before removing to serving plate.
Serves 14-16 |
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Shavuot
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Cake - Dessert - Brunch |
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Cooking Tips: |
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