Tuesday, October 4, 2011

Sour Cream Coffee Cake

As you know, I am an AVID lover of coffee, and when I came across this recipe, I was intrigued to try it – trust me, this is The BEST Coffee Cake EVER, and I’ve tried a lot of recipes!! This cake is super moist and deliciously yummy!!  You’ll definitely love the smell of your house when this is in the oven!!!   Don’t forget to pour yourself a cup of coffee with it and invite me over! J
Here’s what you’ll need:
  • 1/2 cup (1 stick) butter at room temperature
  • 1 cup of white sugar
  • 2 eggs
  • 2 cups of flour
  • 1 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1 (12 oz.) container of sour cream (I use reduced-fat)
  • 1 tsp. of vanilla extract
Topping Ingredients:
  • 1 tsp. of cinnamon
  • ½ tsp of nutmeg
  • 1/4 cup of white sugar
  • 1/4 cup of  brown sugar
  • 1 cup of chopped pecans or walnuts (optional)
In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. 
Add the remainder of the batter on top, and sprinkle with the remaining topping.  Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
NOTE:  The batter will be pretty sticky, so I recommend adding your second layer in small spoonfuls all over the pan (rather than just adding the remaining batter in one big blob).  This will make it easier to spread out over the cinnamon-sugar layer.
Recipe courtesy of: gimmesomeoven.com

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