Heirloom Bakery And Cafe's Sour Cream Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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I love a great sour cream coffee cake. This is one of them and able to be adapted to fruits of the season and other creative tweaks. The recipe ran in today's LA Times. The Heirloom Bakery and Cafe is in Pasadena and is worth the trip. Ingredients:
cake |
1 stick sweet butter - room temperature |
1 cup plus 1 1/2 tbsp sugar |
2 eggs |
1 cup sour cream |
1/2 tsp vanilla extract |
1 1/2 cups all-purpose flour |
1 tsp baking soda |
1/4 tsp salt |
topping |
1/2 cup light brown sugar |
1 tbsp cocoa powder |
1 tsp cinnamon |
1/2 cup chocolate chips |
1/2 cup pecans |
1/2 stick sweet butter - softened |
Directions:
1. Topping:
2. In a large bowl stir all of the ingredients and then set aside
3. Cake:
4. Preheat oven to 350 degrees Grease and dust with dry breadcrumbs a 9 square baking pan.
5. Cream the butter and sugar until fluffy. Then add the eggs, one at a time, and mix just until incorporated. Then beat in the vanilla and sour cream to just blend.
6. In a separate bowl sift together the flour, salt, and baking soda.
7. Gently fold the dry ingredients into the butter and egg mixture until no lumps remain.
8. Spoon half of the batter into the prepared pan. Layer it with half the topping and then repeat with the rest of the batter and topping.
9. Bake until the coffee cake puffed and golden and a toothpick (as tester) comes out clean, about 45 minutes. Cool slightly before serving.
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