Friday, September 23, 2011
Sour Cream Coffee Cake
Have you ever had days that you're just not "feeling it." Well, that's where I am with blogging right at this very moment. I think I'm just tired. Sundae is going through a phase where she doesn't want to be more than a few feet away from me at any time. This has resulted in her jumping up and down on me at 4 AM. Although, I'm pretty sure that from her perspective, I'm the one with the problem. After all, by that time of the morning I've been sleeping, not paying attention to her, for hours. What's my problem, right? There's a reason I'm not mom material, because I love to sleep. That's why I got a cat. I thought we shared the same interests. Sundae's really throwing me for a loop with this perpetual toddler routine of hers. She's just lucky I love her insanely ridiculous amounts and that's she so freaking adorable, even at 4 in the morning.
So, basically what I'm saying, as long winded as possible, is that I don't have much to say today about this coffee cake. It's delicious. It stays moist. It's a recipe I've tried many times with no fail. It cooks in a bundt pan, which I love. It has a delicious cinnamon and pecan filling. But that's all I can think to write about it.
I need a nap. I'll kick it into gear for next week, promise!
SOUR CREAM COFFEE CAKE
for the filling:
1 c chopped pecans
1 tsp cinnamon
4 tsp sugar
for the cake:
2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (2 sticks) unsalted butter, softened
2 c sugar
2 large eggs
1 c sour cream
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
2. In a small bowl, combine the filling ingredients and set aside.
3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
4. Cream together butter and sugar with an electric mixer, beating until light and fluffy. Beat in eggs one at a time. Fold in sour cream and vanilla. Gently fold in the flour mixture.
5. Pour about 1/3 of the batter into prepared bundt pan. Sprinkle 3/4 of the filling mixture into the pan. Top with remaining batter and then sprinkle with remaining filling.
6. Bake in preheated oven for 50-60 minutes. Allow to cool in pan on a wire rack before removing from pan. When removing, keep in mind that the top of the coffee cake is facing up in the bundt pan, so you'll need to flip the cake twice when unmolding.
Source: The Essential New York Times Cookbook
This recipe is shared with Melt in Your Mouth Monday, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday