RECIPE #285, DAY #483
ORIGINAL RECIPE: “Sour Cream Coffee Cake,” from Rose Levy Berenbaum’s Cake Bible*
TIMING: 1 hour, 15 minutes
DIFFICULTY: On the easy side of cakes, for sure
TOOLS: A spring form pan, a food processor, parchment paper, foil, and a mixer
COOK TYPE: Oven, baking
HEALTH: Cake for breakfast is not the most intelligent thing you’ll do all day.
EXPERIENCE: During a car conversation the other day, my kids revealed that not only had they never had a coffee cake, they didn’t even know what it was. Well, I had grown up on a steady stream of store-bought coffee cakes, either cinnamon, lemon, or raspberry. So when I was on breakfast on Saturday morning, I very stealthily whipped up a coffee cake and wouldn’t tell anyone what was in the oven, making the whole house smell like sweet cinnamon.
Of course everyone loved it. It’s coffee cake.
NOTES: This coffee cake allows for apple or peach in the middle, which perhaps could be a berry, cherry, or even lemon curd, but I don’t know.
I made it without the nuts, and crumbed some leftover donuts in their place. I know.
- Preheat oven to 350F.
- Prepare a spring form pan by buttering it and lining the sides with parchment paper.
- In a small food processor, combine 1/3 cup brown sugar, 1 cup walnuts or pecans, and 1 1/2 teaspoons cinnamon until nuts are chopped. Set 3/4 cup aside. Add 1/2 cup cake flour, 4 tablespoons softened butter, and 1/2 teaspoon vanilla. Pulse until large crumbs are formed. Set this aside, also.
- In a small mixing bowl, whisk together 4 egg yolks, 1/3 cup sour cream, and 1 1/2 teaspoons vanilla extract. Set aside.
- In the bowl of your stand mixer, combine 2 cups cake flour, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Beat at low speed for 30 seconds.
- Add 1/3 cup sour cream and 12 tablespoons softened butter and beat on low for 30 seconds. Increase to medium and beat for 1 1/2 minutes. Add egg mixture a little at a time, and beat 20 seconds each time. Scrape down the bowl.
- Spread half the batter in the prepared pan. Sprinkle with the simple nut mixture and optionally layer with 1 cup of apple or peach slices sprinkled with lemon juice. Spread the remaining batter, then top with the crumble.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake another 15-30 minutes, checking for done-ness. Allow to cool some before serving.
Serve with steaming coffee.
*Recipe changed from the original.