Sour Cream Coffee Cake... or Sometimes 'unplanned' is ok
Here's the thing though, if I hadn't been waffling about what I would make, if I had actually planned ahead, if I hadn't been lazily surfing the food-web... well... I never would have tried this recipe and that, my peeps, would have been some kind of tragic.
I don't know why exactly, but it's blowing my mind. I love the texture, the cake is soooo spongy and RIGHT. Perfect crumb, crunchy topping. Yes, definitely everything that you could ever wish for in a coffee cake.
The recipe called for a 9x13 pan which was just too much for me (although after tasting this sucker, I'm not so sure!) so, I halved it with great success. I will give you the full version here though.
Sour Cream Coffee Cake
adapted from Lottie + Doof (from 'Baked')
Crumb Topping
2/3 cup all-purpose flour
2.3 cup dark brown sugar
1/2 tsp salt
2/3 cup toasted pecans (I used walnuts - unfortunately too late I found pecans in the freezer)
5 tbsp cold butter to cut into above
Swirl
1/2 cup sugar
1 tsp dark cocoa powder (although I omitted this entirely)
1 1/2 tsp cinnamon
Cake
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 up butter at room temperature
2 cups sugar
4 large eggs
2 cups sour cream
1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Butter a 9x13 inch baking pan.
For Topping:
Combine all ingredients in a food processor and pulse until it's the texture of coarse sand. What I did was leave the walnuts chunky and just mix everything well, cutting the butter in until it was incorporated evenly. Refrigerate until needed
For the swirl:
Combine all the ingredients in a bowl and set aside.
For the Cake:
Cream together the butter and sugar until light and fluffy. Gradually add in the eggs, one at a time until well incorporated. Add in the sour cream and the vanilla and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda and salt until combined. Add the flour mixture to the butter mixture until well incorporated but be careful not to over mix (especially if you are using an electric or stand mixer).
Put approximately half of the cake batter into the prepared pan and spread fairly evenly. Sprinkle the sugar swirl over the cake batter in the pan and cover with the remaining batter (try to get the batter spread out as evenly as possible). Sprinkle the topping over the batter in the pan. Bake for about an hour (although I would check after about 50 minutes just in case) or until a cake tester comes out clean.
Cool in the pan for about 30 then cut and serve.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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