I'm going to have to walk the treadmill double time for the next month!!! But, we sure enjoyed ourselves with some old friends from California. We all talked about coffee cakes a while back and I can't remember the last time I made one...probably about the same time as a Sausage Strata breakfast dish, remember those??
I found this one on my MasterCook and had it yesterday and we were all fighting over the crumbs - it's really nice.
Sour Cream Coffeecake
Filling:
1 1/2 tablespoons All-purpose flour
1 tablespoon Cinnamon -- ground
6 ounces Brown sugar
4 ounces Pecans -- chopped
1 ounce Unsalted butter -- melted
Cake:
4 ounces Unsalted butter
8 ounces Granulated sugar
2 Eggs
8 ounces Sour cream
7 ounces Cake flour -- sifted
1/4 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla extract
To make the filling, blend all the filling ingredients together in a small bowl. Set aside.
To make the cake batter, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the sour cream. Stir until smooth.
Sift the sifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla extract.
Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling. Bake at 350°F (180°C) for approximately 35 minutes. (Note: I had to cook it almost 50 minutes. But, I have a rinky-dink oven here)
Yield:
"1 Cake"
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I found this one on my MasterCook and had it yesterday and we were all fighting over the crumbs - it's really nice.
Sour Cream Coffeecake
Filling:
1 1/2 tablespoons All-purpose flour
1 tablespoon Cinnamon -- ground
6 ounces Brown sugar
4 ounces Pecans -- chopped
1 ounce Unsalted butter -- melted
Cake:
4 ounces Unsalted butter
8 ounces Granulated sugar
2 Eggs
8 ounces Sour cream
7 ounces Cake flour -- sifted
1/4 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla extract
To make the filling, blend all the filling ingredients together in a small bowl. Set aside.
To make the cake batter, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the sour cream. Stir until smooth.
Sift the sifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla extract.
Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling. Bake at 350°F (180°C) for approximately 35 minutes. (Note: I had to cook it almost 50 minutes. But, I have a rinky-dink oven here)
Yield:
"1 Cake"
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com