|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Streusel-Top Sour Cream Coffee Cake |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Streusel-Top Sour Cream Coffee Cake recipe on the web!!TOPPING _ tablespoon all-purpose flour ___ cup firmly packed light brown sugar _ teaspoon ground cinnamon _ teaspoons cold unsalted butter, cut into pea-size pieces ___ cup chopped walnuts and pecans CAKE _ 1/3 cups all-purpose flour ___ teaspoon baking powder ___ teaspoon baking soda ___ teaspoon salt _ tablespoons unsalted butter, at room temperature ___ cup granulated sugar ___ cup firmly packed light brown sugar _ egg 3/4 teaspoon pure vanilla extract ___ cup sour cream 1. Preheat the oven to 350°F. Grease an 8-by-8-inch baking pan lightly and set aside. 2. To make the topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Stir in the walnuts and pecans and set aside. 3. To make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended. 4. In another medium bowl, using a hand mixer set on medium speed, beat the butter until creamy, about 30 seconds. Beat in the granulated and brown sugars until smooth and lump free. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in three parts, alternating with the sour cream, beating until just blended. Scrape down the sides and bottom of the bowl. The thick batter should be smooth and blended. 5. Spread the batter into the prepared baking pan and sprinkle the reserved topping over the batter. Bake in the middle of the oven until the cake begins to pull away from the sides and a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for at least 10 minutes. Cut into squares and serve. The coffee cake is best served slightly warm, but it keeps well, wrapped, for 1 or 2 days at room temperature. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chocolate Gelt Hide-a-Cookies Apricot Nut or Cardamom Pistachio Rugelach Pear-Apple Strudel (with Rosemary White Chocolate Ganache) Rosemary White Chocolate Ganache Jerusalem Olive Oil Cake with Orange Marmalade and Almonds Streusel-Top Sour Cream Coffee Cake Bubbee and Me Baked Candy Apples Selma's Apricot Noodle Kugel Golden Savory Cheese Coins A Nice Little Cheesecake "Let's Make a Dreidel" Chocolate Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
