Sour Cream Coffee Cake
I am not a coffee drinker. I love the smell, but I have never been a coffee person. Come to think of it, the only beverage I do drink is water. The perfect thirst quencher! I used to have an occasional Diet Coke or Crystal Light lemonade, but six months ago I went cold turkey. I will spice up my water with a lemon or lime, but that is as wild as I get:)
I do enjoy a good coffee cake though, maybe because there is no coffee actually involved:) My blogging friend, Beth Lipton, of CookiePie (who is also the food editor for All You magazine) just came out with a fabulous baking cookbook, You Made That Dessert?. The book is filled with sweet treats-cookies, pies, cakes, puddings, etc. I didn’t know what to try first, until I saw the sour cream coffee cake. BINGO!
I made the cake on Saturday and it was fantastic. The cake was very moist, thanks to the sour cream and butter. The cake is simple to make, but pretty enough to serve to a crowd. The cinnamon sugar ripple and cinnamon glaze really make this cake shine. The cinnamon flavor is perfect for fall too.
I took the cake to a party on Saturday night and came home with an empty platter. There wasn’t even a crumb leftover. It was a hit!
I can’t wait to try all of Beth’s recipes in You Made That Dessert? The book is available now and has more than 100 dessert recipes that are EASY to make. I love the baking tips and tricks Beth shares in her book. This is a great book for beginning or experienced bakers. If you like desserts this book will be your new best friend:)
Sour Cream Coffee Cake
Recipe from “You Made That Dessert?” by Beth Lipton
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick of unsalted butter, at room temperature
1 cup of sugar
3 large eggs, at room temperature
1 cup sour cream, at room temperature
2 tsp. vanilla extract
1/2 cup packed dark brown sugar
2 tsp. cinnamon
1/2 cup powdered sugar
1 tsp. cinnamon
2 1/2 teaspoons milk
1. Make the cake. Preheat the oven to 350 degrees. Generously mista 10 inch tube pan or a 12 cup Bundt pan with cooking spray. In a small bowl, combine the flour, baking powder, baking soda, and salt, stirring them together with a fork.
2. In a large bowl, using an electric mixer, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, beating until well mixed before adding the next one. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula after beating in the second and third eggs.
3. Using a flexible spatula or wooden spoon, stir in half the flour mixture until almost mixed in. Mix in the sour cream and vanilla all at once, then stir in the remaining flour mixture, taking care not to overmix. Using the flexible spatula, scrape the bottom of the bowl to make sure all the ingredients are incorporated. In a small bowl, stir the brown sugar and 2 teaspoons cinnamon together with a fork.
4. Pour half of the batter into the pan, and use the spatula to spread it evenly. Sprinkle the brown sugar-cinnamon mixture evenly over the batter (use your fingers). Spread the remaining batter over the brown sugar mixture. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
5. Let the cake cool in the pan on a wire rack for 10 minutes. Run a shart paring knife along the outside of the cake, inside the pan, to separate the cake from the sides of the pan. Place the wire rack upside-down over the top of the cake pan and, holding on firmly to both the cake pan and the wire rack, quickly invert them so that the cake comes out of the pan and onto the rack. Gently lift the pan away, and let the cake cool for at least another 30 minutes.
6. Just before serving, make the glaze: In a small bowl, using a fork, mix the confectioner’s sugar, cinnamom, and milk. Use a fork to drizzle the glaze over the cake.