Rut&#h39;s Sour Cream Coffee Cake
>from the moosewood restaurant book of desserts 
 
ruth's sour cream coffee cake 
 
1 cup  butter at room temperature
1-1/2 cup  plus 1 tablespoon sugar
2   eggs
3/4 cup  sour cream
1 tsp  vanilla
1/2 tsp  baking powder
1/2 tsp  baking soda
1/2 tsp  salt
2 cup  unbleached white flour
1 cup  toasted pecans*
1 tsp  ground cinnamon
1/4 tsp  ground nutmeg (optional)
 
*i have substituted both walnuts & macadamia nuts for the pecans with 
great success. 
 
preheat the oven to 350. butter and flour a bundt pan or 8" square cake 
pan. 
cream the butter with 1-1/2 cups of the sugar. beat in the eggs until 
thoroughly blended. beat in the sour cream, vanilla, baking powder, 
baking soda, and salt. finally, stir in the flour by hand until 
completely incorporated. 
in a food processor or by hand, coarsely chop the pecans. toss the 
chopped nuts with the remaining tablespoon of sugar, the cinnamon and 
the nutmeg, if using. 
spoon half of the batter into the prepared pan. sprinkle all of the nut 
mixture evenly over the batter in the pan. spoon the rest of the batter 
into the pan and bake the coffeecake until a knife inserted in the 
center comes out clean, about 50 minutes for a bundt cake and 55 to 70 
minutes for a square cake. cool in the pan on a rack. if making the 
bundt cake, turn it out onto a plate after ten minutes. serve warm or 
at room temperature. 
 
-- 
(ID: 7730) Mirror: rec.food.recipes: Mon, May 10, 2004


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