Archive for ‘Sour Cream’

August 4, 2012

Suzzzz’s Sour Cream Coffee Cake

I grew up in a house where coffee cake was king.  Normally it came in that glorious blue Entemmenn’s box and I would find it picked over in the cupboard by other phantom family members, missing giant chunks of its crumbly crust.

But there was another family favorite for “special occasions” and it even won my sister Stephanie a (plastic) trophy (the highest of all honors!) in a “baking contest award” in elementary school.  This is one serious cake.  I think its deliciousness stems from the fact that it has a somewhat original ingredient as its main source of moisture.  The infamous sour cream.  What IS sour cream?  How to differentiate between creams in this country, I’ll never know.  I’ve tried my hardest to find a similar product in France, but all I’ve come up with is “la faisselle.” That will have to do.

Proust is to madeline as I am to this coffee cake.  For me this cake smells like Christmas (‘tis really the season to eat sour cream) but it also smells like Sunday brunch.  What better sort of cake to dip into your big bowl of coffee on a lazy Sunday?

Suzzzz’s (aka Mom) Sour Cream Coffee Cake

What you’ll need:

  • 2 sticks sweet butter
  • 2 ½ cups granulated sugar
  • 2 eggs, beaten
  • 2 cups unbleached, all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup dairy sour cream (la faisselle if you are in France!)
  • 1 tablespoon vanilla extract
  • 2 cups shelled pecans, chopped (I used walnuts which worked just fine!)
  • 1 tablespoon ground cinnamon

1.  Preheat oven to 350 and grease a 10-inch bundt pan and lightly dust the inside with flour.

2.  Cream together the butter and 2 cups of the sugar.  Add eggs, blending well, then the sour cream and vanilla.

3.  Sift together the flour, baking powder and salt.

4.  Fold the dry ingredients into the creamed mixture, and beat until just blended.  Do not over beat.

5.  In a separate bowl, mix remaining ½ cup sugar with pecans and cinnamon.

6.  Pour half of the batter into the bundt pan.  Sprinkle with half of the pecan and sugar mixture.  Add remaining batter and top with the rest of the pecan mixture.

7.  Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean.


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