sour cream coffee cake
makes 1 10-inch tube cake, about 16 servings 
 
  topping
1 cup  (about 4 ounces) nut pieces, coarsely chopped
1/4 cup  sugar
2 tsp  ground cinnamon
 
  batter
2 cup  all-purpose flour
1 tsp  baking powder
1/2 tsp  baking soda
16 Tbsp  (2 sticks) unsalted butter, softened
1-1/2 cup  sugar
2 large  eggs
  one 8-ounce container sour cream
1   12cup tube pan, buttered and floured
 
set a rack in the middle level of the oven and preheat to 350 
degrees. combine topping ingredients and set aside. 
combine the flour, baking powder and baking soda and stir well 
to mix. 
combine the butter and sugar in the bowl of a heavy duty 
mixer. beat with paddle on medium speed until soft and light, 
about 5 minutes. beat in the eggs, one at a time, beating smooth 
after each addition. 
decrease mixer speed to lowest and beat in 1/3 of the flour 
mixture followed by half the sour cream. stop the mixer and 
scrape down bowl and beater. beat in another 1/3 of the flour 
mixture, then the remaining sour cream. stop and scrape again. 
finally, beat in the remaining flour mixture. 
remove the bowl from the mixer and give the batter a final 
mixing with a large rubber spatula. 
scrape half the batter into the prepared pan and sprinkle with 
half the topping. cover with the remaining batter and smooth the 
top. sprinkle with the remaining topping. 
bake the cake until well risen and a deep gold color and a 
toothpick inserted midway between the side of the pan and the 
central tube emerges clean, about 50 to 55 minutes. 
cool in the pan on a rack for 30 minutes, then invert onto a 
plate. lift off the pan and replace with a rack. turn the cake 
right side up again on the rack and cool completely. 
store wrapped in plastic or under a cake dome. wrap and freeze 
for longer storage. 
 
variations 
vary the topping by adding 1/2 cup raisins or currants to it. 
bake the cake in two buttered and paper-lined 9 x 5 x 3-inch loaf 
pans (especially good if you intend to freeze the cakes). they 
will probably be done in around 45 minutes, but check at 35 to 40 
minutes. 
 
ms linda in tennessee 
 
-- 
 
(ID: 79205) Mirror: rec.food.recipes: Thu, Mar 27, 2003


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