SOUR CREAM COFFEE CAKE
Source of Recipe
cookbook
Adjusted for 5,000 feet
FILLING:
2/3 cup walnuts, pecans, almonds or other nuts, coarsely chopped
1/4 cup light brown sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
BATTER:
Butter and flour the pan
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 sticks unsalted butter, softened
1 1/4 cups, plus 1 tablespoon, granulated sugar
2 large eggs, at room temperature, lightly beaten
2 teaspoons water
1 cup sour cream
1 tablespoon pure vanilla extract
Confectioners' sugar
Mix the filling ingredients in a small bowl and set aside. Heat the oven to 375 degrees. Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the butter with an electric mixer until creamy. Add the granulated sugar and beat until fluffy. Beat in eggs, water, sour cream and vanilla. Beat in dry ingredients just until incorporated.
Spread 1/3 of the batter into the prepared pan. Top with 1/2 the filling. Continue layering with 1/3 of the batter, the rest of the filling and the batter.
Bake the cake for about 1 hour, until it begins to pull away from the pan and a skewer inserted in the center comes out clean.
Set the pan on a wire rack and let it cool 15 minutes. Invert the cake onto the rack, remove the pan and let it cool. Sift confectioners' sugar over the cake. Store at room temperature in an airtight container for up to 3 days or freeze without the confectioners' sugar, well wrapped, up to two months.
Makes 12 servings.
The Albuquerque Journal - November 24, 2004
|
|
member logon
