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Sour Cream Coffee Cake
Crumb topping | Cake |
11⁄2 cups (375 ml)
butter, softened
1⁄3 cup (80 ml) packed light brown sugar
1⁄3 cup (80 ml) sugar
11⁄4 teaspoon (6.25 ml) ground cinnamon
1 cup (250 ml) pecans, chopped
Struesel
1⁄3 cup (80 ml)
1⁄2 cup (125 ml) packed light brown sugar, divided
3⁄4 teaspoon (3.75 ml) ground cinnamon
3 tablespoons (45 ml) cold butter
12 tablespoons (180 ml) unsalted butter, softened
11⁄4 cup (310 ml) sugar
1 tablespoon (15 ml) baking powder
3⁄4 teaspoon (3.75 ml) baking soda
3⁄4 teaspoon (3.75 ml) salt
4 large eggs
1 tablespoon (15 ml) vanilla
11⁄2 cups (375 ml) sour cream
21⁄4 cups (560 ml)
Crumb topping: In a small bowl, combine flour, butter, brown sugar, gradu- lated sugar and cinnamon mix with fork until large crumbs are formed. Add pecans and mix to incorporate.
Streusel: In another small bowl, combine flour, brown sugar, cinnamon and butter. Mix with fork until large crumbs are formed.
Cake: Lower oven rack to lowest position. Preheat oven 350ºF (180ºC). Grease
Using the flat paddle attachment, cream butter on medium speed until smooth. Add sugar, baking powder, baking soda and salt. Beat on medium speed for 3 minutes. With mixer on low speed, add in eggs 1 at a time until
Spread about 2 cups (500 ml) of batter into the bottom of prepared pan, Sprinkle evenly with 1⁄2 of streusel mixture. Repeat. Spread remaining batter over and top with crumb topping.
Bake 50 to 60 minutes or a toothpick inserted into the center of the cake comes out clean. Cool on wire rack 30 minutes. Invert cake onto plate and then flip on wire rack with topping side up. Cool completely. Makes one cake.
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