|
|
Sour
Cream Coffeecake Recipe
Serves 12 |
The addition of sour
cream makes for a moist and flavorful coffeecake. I think that this is one
of my favorites -- I hope it becomes yours. |
 |
1 1/2 sticks unsalted butter,
softened |
|
|
1 cup sugar |
|
|
2 eggs |
|
|
1 cup sour cream
|
|
|
1 teaspoon vanilla extract
|
|
|
2 cups flour |
|
|
2 teaspoons baking powder
|
|
|
1 teaspoon baking soda
|
|
|
1/2 teaspoon salt
|
|
|
1 cup firmly packed dark brown
sugar |
|
|
1 tablespoon ground allspice
|
|
|
1/2 cup chopped walnuts,
lightly toasted
|
- Preheat oven to 350 degrees. Butter a round, 8-inch
springform pan and set aside.
- In a large bowl, cream the butter and sugar together until
light and fluffy.
- Stir in the eggs one at a time, then the sour cream and
vanilla.
- In another bowl, sift together the flour, baking powder,
baking soda and salt, and fold them into the moist ingredients until well
blended.
- Spoon half the batter into the baking pan, spreading it to
the edges.
- In a small bowl, mix together the brown sugar, allspice and
walnuts.
- Scatter half the brown sugar mixture on top of the batter.
Repeat with the remaining batter, then the rest of the sugar mixture.
- To marbleize the layers, insert a round-tipped knife into
the batter and swirl it around.
- Bake the cake about 1 hour, until it shrinks from the sides
of the pan and a skewer inserted into the center comes out clean. Serve warm
or at room temperature.
|
