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Sour Cream Coffee Cake
Crumb topping
1
1
⁄2 cups (375 ml) all-purpose flour
1
1
⁄2 sticks (
3
⁄4 cup) [175 ml] unsalted
butter, softened
1
⁄3 cup (80 ml) packed light
brown sugar
1
⁄3 cup (80 ml) sugar
1
1
⁄4 teaspoon (6.25 ml) ground
cinnamon
1 cup (250 ml) pecans, chopped
Struesel
1
⁄3
cup (80 ml) all-purpose flour
1
⁄2 cup (125 ml) packed light brown
sugar, divided
3
⁄4
teaspoon (3.75 ml) ground cinnamon
3 tablespoons (45 ml) cold butter
Crumb topping: In a small bowl, combine flour, butter, brown sugar,
gradulated sugar and cinnamon mix with fork until large crumbs are formed.
Add pecans and mix to incorporate.
Streusel: In another small bowl, combine flour, brown sugar, cinnamon and
butter. Mix with fork until large crumbs are formed.
Cake: Lower oven rack to lowest position. Preheat oven 350ºF (180ºC).
Grease 10-inch (26 cm) bundt ban with butter.
Using the flat beater attachment, cream butter on medium speed until
smooth. Add sugar, baking powder, baking soda and salt. Beat on medium
speed for 3 minutes. With mixer on low speed, add in eggs 1 at a time until
well-blended, mix in vanilla and sour cream. Gradually add flour. Continue to
mix until well blended.
Spread about 2 cups (500 ml) of batter into the bottom of prepared pan,
Sprinkle evenly with
1
⁄2 of streusel mixture. Repeat. Spread remaining batter
over and top with crumb topping.
Bake 50 to 60 minutes or a toothpick inserted into the center of the cake
comes out clean. Cool on wire rack 30 minutes. Invert cake onto plate
and then flip on wire rack with topping side up. Cool completely. Makes
one cake.
Cake
12 tablespoons (180 ml) unsalted
butter, softened
1
1
⁄4 cup (310 ml) sugar
1 tablespoon (15 ml) baking powder
3
⁄4 teaspoon (3.75 ml) baking soda
3
⁄4 teaspoon (3.75 ml) salt
4 large eggs
1 tablespoon (15 ml) vanilla
1
1
⁄2
cups (375 ml) sour cream
2
1
⁄4 cups (560 ml) all-purpose flour