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| Sour Cream Coffee Cake |
Hits: 27 |
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| Date Added: |
February 29, 2008 |
| Calories: |
506 |
| Serves: |
12 |
| Prep. Time: |
0:00 |
| Category: |
Breakfast / Brunch, Cakes / Pies / Pastries, Desserts / Sweets |
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| Ingredients: |
2 tablespoons sugar
2 cups sugar
3/4 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
cut into small pieces
3 large eggs
1 1/4 cups sour cream
1 1/2 teaspoons vanilla extract
3 tablespoons nonfat milk
1 1/2 cups confectioner's sugar
1 cup fresh raspberries
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Preheat an oven to 350 degrees. Butter and flour a 9-inch square springform pan.
- In a bowl, combine the 2 tablespoons sugar, the walnuts and cinnamon. In another bowl, combine the flour, baking powder, baking soda and salt; sift the mixture twice and set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until creamy. Gradually add the 2 cups sugar and beat until light and smooth, 5 to 6 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time and continue beating until the mixture is thick, fluffy and double in volume, 4 to 5 minutes. Beat in the sour cream and vanilla, 2 minutes more.
- Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the flour mixture in 2 additions until smooth. Pour half of the batter into the prepared pan and spread to the edges. Sprinkle the walnut-cinnamon mixture evenly over the batter. Spread the remaining batter over the top, making the sides higher than the center.
- Bake until the top is set and springs back when touched, and the cake pulls away slightly from the sides of the pan, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 1 hour. Remove from the pan and set the cake on a stand or plate.
- In a bowl, whisk together the milk and confectioners' sugar until smooth. Garnish the cake with the raspberries and drizzle the glaze over the cake.
- This recipe yields 12 servings.
- Comments: Made from butter, flour, sugar and sometimes nuts, streusel cooks into a topping similar to the American crisp and the British crumble, terms that are often used interchangeably. Streusel can be sprinkled over muffins, cupcakes, pies or fresh, soft fruit before baking. In the oven, the butter melts and causes the dry mixture to cook into a crisp, crumbly topping. Without the butter, the mixture would simply scorch.
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003) |
| Nutrition Facts |
| Servings Per Recipe: 12 |
| Amount Per Serving |
| Calories: 506 |
Calories from Fat 39.2% |
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| Total Fat |
22g |
| Cholesterol |
95mg |
| Sodium |
257mg |
| Carbohydrate |
72g |
| Dietary Fiber |
1g |
| Protein |
6g |
| Points 12 |
| Exchanges: 1 1/2 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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