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Coffeecake: City School's Sour Cream Coffeecake

Source of Recipe

"Culinary S.O.S", Los Angeles Times Food section, April 3, 2002


List of Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for preparing pan
1/2 cup all-purpose flour, plus more for preparing pan
1-1/2 cups cake flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1 cup sour cream



Recipe

Heat the oven to 350 degrees. Butter and flour a 10-inch tub pan.

Mix together the all-purpose and cake flours, the baking soda and baking powder in a large bowl.

In a separate bowl, beat the butter with the sugar until fluffy and light. Add the egg and vanilla and mix well. Add half the flour mixture, mixing just until the flour is blended. Blend in the sour cream, then the remaining flour mixture.

Spread half the batter carefully in the pan. Sprinkle with half the Topping and spread with the remaining batter. Sprinkle the top of the cake with the remaining topping.

Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes.

TOPPING:

1/4 cup flour
3/4 cup brown sugar, packed
1/4 tsp. salt
1 cup chopped walnuts
1/4 cup (1/2 stick) butter

Mix together the flour, sugar, salt and walnuts. Add the butter in small pieces. Rub the butter in by hand until the mixture is crumbly. Be careful not to over-mix.

Makes 8 to 10 servings.