Sour Cream Coffee Cake a la Chef Rose Murray |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This is a great cake to make ahead and serve warm with piping hot coffe or tea for a Sunday after church get together. The Sour cream Coffee cake freezes well. To reheat the cake, wrap it tightly in foil and heat it for 20 minutes. Ingredients:
1/3 cup butter |
1 cup icing sugar |
1/2 cup all-purpose flour |
2 1/2 teaspoons cinnamon |
1 teaspoon grated orange rind |
1 teaspoon grated fresh lemon rind |
1/2 cup finely chopped pecans or 1/2 cup walnuts |
1/2 cup butter |
1 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon baking soda |
1 cup sour cream |
Directions:
1. Grease a 9 inch x 13 inch pan.
2. Preheat the oven to 350 degrees.
3. To prepare the topping, cream the butter and icing sugar.
4. Add the flour, cinnamon, rind and nuts.
5. It's not necessary for this mixture to be smooth.
6. Set aside.
7. To prepare the batter, cream the butter, add the granulated sugar and beat until light and fluffy.
8. Beat in the eggs, one at a time, then the vanilla.
9. Sift together the flour, baking powder and salt.
10. Mix the baking soda with the sour cream.
11. Stir half of the dry ingredients into the creamed mixture.
12. Add the sour cream, then stir in the remaining dry ingredients.
13. Spread in the prepared pan.
14. Sprinkle on the topping and bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
15. Serve warm.
|
|