Sour Cream Coffee Cake


·         INGREDIENTS

Pecan garnish
30 ml (2 tbsp.) Sugar
30 ml (2 tbsp.) Unbleached all-purpose flour
2 tablespoons (30 ml) softened unsalted butter
2.5 ml (1/2 tsp) ground cinnamon
1 1/2 cups (375 ml) pecans


·         CAKE

500 ml (2 cups) unbleached all-purpose flour, sifted
1 1/2 tsp (7.5 ml) baking powder
1 ml (1/4 tsp) baking soda
A pinch of salt
3/4 cup (180 ml) softened unsalted butter
1 1/2 cups (375 ml) brown sugar
2 eggs
180 ml (3/4 cup) sour cream

·         PREPARATION

Place the grill at the center of the oven. the first step is to preheat the oven to 180 ° C (350 ° F). Line a 23 X 13 cm (9 X 5 in) loaf pan with parchment paper, letting it hang over 2 sides. Butter the other two sides.

·         Pecan garnish

In a food processor, mix sugar, flour, butter, and cinnamon. Add the pecans and mix until they are just crushed. Reserve.


·         CAKE

1.    add flour, baking powder, baking soda, and salt to the bowl.
2.    In another bowl, cream the butter with the brown sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture becomes creamy. At low speed, incorporate the dry ingredients alternating with sour cream.
3.    Divide half of the dough in the mold. Spread half the garnish over it. Add the rest of the dough and sprinkle with the rest of the filling. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
4.    Let cool. Unmold and let cool on a rack.
5.    Serve with tea or coffee.

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