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Sour Cream Coffee Cake
 Goodmama, California

  • 1/2 cup brown sugar -- firmly packed
  • 4 tablespoons granulated sugar
  • 1 1/4 cups walnuts
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup Softasilk Cake Flour -- Do not pack it down
  • 4 tablespoons butter -- room temperature
  • 1/2 teaspoon vanilla -- (not imitation)
  • 4 large egg yolks
  • 2/3 cup light sour cream
  • 1/2 tablespoon vanilla
  • 2 cups Softasilk Cake Flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter -- room temperature
  • 1 large apple

Place brown sugar, first amount of granulated sugar, only 1 cup of the walnuts, and cinnamon in food processor and pulse until nuts are finely chopped. Hand chop the remaining 1/4 cup of nuts until coarsely chopped and mix in. Set aside 3/4 cup of this mixture for your FILLING.

To the remaining sugar/nut mixture, add #5 - 7 and pulse briefly to form a crumbly mixture for your TOPPING.

In a small bowl, combine yolks, approx. a quarter of the sour cream, and 1/2 tablespoon of vanilla. Set aside.

In a large mixing bowl, combine #11 - 14 and mix. Add #15 and the remaining sour cream (which was not mixed with egg yolks), and mix on low speed until ingredients are moistened. Increase mixer to medium speed (high speed if you are using a hand mixer) and beat for 1 1/2 minutes. Scrape down the sides. Gradually add the egg/sour cream mixture in 3 batches, beating for 20 seconds after each addition and scraping down the sides.

Prepare a 10 1/2 inch spring form pan by spraying it with Pam and lining it with parchment paper or wax paper which has been cut to fit the pan; pour about half of your batter into the prepared pan and use a spoon to spread it evenly.

Sprinkle the FILLING over this bottom layer of batter.

Slice the apple thinly and layer it over the streusel FILLING.

Drop the remaining batter on top of the apples in dollops. Gently use the back of a spoon to spread the dollops around to completely cover the apples. Sprinkle with the streusel TOPPING.

Bake in a preheated 350 degree oven for 45 minutes; then cover cake LOOSELY with aluminum foil and bake another 20 minutes. (*SEE NOTE) Insert a sharp knife into center of the cake; if it comes out clean, the cake is done. If not, return cake to oven a few minutes at a time until it is done.

Cool the cake IN THE PAN for 10 minutes. Then, use a sharp knife to loosen the sides of the cake from the pan. Remove the sides from the pan. Cool completely before storing in airtight container.

NOTES:

1. To substitute All-Purpose Flour, measure 2 cups, and remove 4 tablespoons.

2. If you want to slice the apple ahead of time, drizzle a little bit of lemon juice over the slices so they do not turn brown.

3. Please use a little oven thermometer to test the temperature of your oven before you insert the cake. If your oven is not calibrated correctly you can burn the cake or it could take significantly longer to bake. Adjust your oven dial if you need to, until the oven thermometer reads 350.

 

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