Monday, August 5, 2013
Sour Cream Coffee Cake
This is a nice little recipe my family has loved for a long time. I'm not sure which side of the family it officially came from, but it is a favorite.
I have tweaked a little over the past few years, but it has stayed mostly true to the original all this time.
The absolute best part about it (after its deliciousness and easiness of course) is its versatility. I can add anything I want to it -- diced apples, shredded carrots, shredded zucchini, pumpkin puree, cranberries (and one time: all of those things at once), and I simply add a little extra flour to compensate for however much extra moisture I just added and it always comes out perfectly!
One of the things people comment most on when they have this is how shockingly not dry it is, unlike many coffee cakes out there. Perhaps the ingredients in this recipe that contribute to its moisture also render it not a true coffee cake, but I certainly don't care. And I'm guessing anybody reading my blog is not a huge fan of "everything by the books" because, well, if you are, you're probably in the wrong place. (See also: Amber's writing style.)
So with that disclaimer, here is my absolute favorite, party-pleasing, Sour Cream Coffee Cake
Sour Cream Coffee Cake 350º 30 - 45 minutes
1/4 lb butter (one stick) 1/2 cup brown sugar
2 eggs 1/2 cup sugar
1 cup sugar 1 tsp cinnamon
8 oz sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
Combine ingredients for topping, set aside.
Combine cake ingredients, batter will be thick.
Pour 1/2 of batter into lightly greased angel food cake pan, spread gently but evenly. Pour 1/2 of topping mixture on top.
Pour remainder of batter and carefully spread, pour remaining topping on top.
Bake in 350º oven 30-45 minutes, or when tester inserted comes out clean (Note: I usually end up baking at least an hour when adding fruits or vegetables, checking every 10-15 minutes or so at the end!)