Saturday, February 2, 2008

Sour Cream Coffee Cake

One thing, I guess you could call it a downside, about having a baking blog is all of the baked goods that tend to pile up if you do not give them away. So, to alleviate this problem I try to foresee opportunities to give away my goodies. One of those places is church. I asked my husband what he would like me to bake to take tomorrow and he wanted a coffee cake. There are thousands of recipes for coffee cake. I decided to make a pretty basic one with a streusel feel.
A few things to note: I used a bundt pan because it is my favorite pan. The recipe does call for a tube pan and I do not have one to my knowledge. However, a lot of my kitchen equipment is in storage right now. I know, excellent time to start a baking blog when half your kitchen is in storage. It just makes it more of a challenge and I'm up for it. Also, the batter is very thick and a little difficult to spread. This cake taste a lot like the Pecan Coffee Cake from Collin Street Bakery if you are familiar with our area. I also added a little cinnamon to the topping just to spice things up. Pun intended. :)

Sour Cream Coffee Cake
2 cups flour, sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
1/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature

Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Topping: Mix together flour, sugar, salt and chopped pecans. Add butter in small pieces. Work butter in with hands until mixture is crumbly.
Spread half of batter lightly into a greased and floured 10" tube pan. Sprinkle half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 for 40 to 45 minutes.

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