Saturday, December 8, 2012

Sour Cream Coffee Cake

This is the time of year when many of us have out of town guests, and we are looking for something easy to make for breakfast.  This coffee cake is perfect for your guests and it is so delicious, that  I couldn't stop eating it.  I substituted half of the sour cream with Greek yogurt, which made it extra moist! I used my bunt pan since I do not have a tube pan and it still looked good, but if you do have a 10-inch tube pan with a spring form bottom use that. (Note to self - register for one!)

1/2 cup light brown sugar
2 teaspoons ground cinnamon
1 cup pecans, finely chopped

1 cup sour cream
1 cup plan Greek yogurt
3 1/2 cups cake flour, sifted
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter - room temperature
2 cups granulated sugar
2 teaspoons coarse salt
4 large eggs - room temp
1 1/2 tablespoons pure vanilla extract

1. To make top mix ingredients with a fork and set aside.  Set the oven rack in the middle position and preheat to 350 degrees. Prepare tube pan or bunt pan.

2. To make the cake first combine sour cream and baking soda; set aside.  Whisk together the cake flour and baking powder in another bowl and set aside.

3. Use your standing mixture with the paddle attachment, beat the sugar, butter and salt on medium-high until light and fluffy for 2-3 minutes. Scrap down the sides of the bowl half way through. Add the eggs one at a time, beating after each addition. Add vanilla.

4. Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the sour cream mixture and beating well after each addition.

5. Since I had my bunt pan I sprinkled some of topping in the base of the pan. Scrape half of the batter in the prepared pan.  Sprinkle with the remainder of the topping mixture and gently swirl the mixture with a knife.  Add remainder of the batter and smooth out the bottom to make it as flat as possible.

6. Place the pan on a baking sheet and bake, rotating the sheet about 2/3rds of the way through. Bake for 50-60 minutes or until the cake springs back and a tester comes out clean.  Cool on a wire rack .

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