While we were having pizza, the coffee cake was in the oven.
Mom always called this “Jewish Coffee Cake”. How it got to be part of our traditional Italian kitchen is thanks to the wonderful “melting pot” that is our country. I’m not sure where it originated or even if is a traditional Jewish recipe. I guess “Sour Cream Coffee Cake” is more politically correct. (I suppose you can make this cake more “Italian” by using almond extract and slivered almonds; or pistachio, or hazelnut – Tonight I used orange extract and orange zest. Oh! Now that sounds good!
Sour Cream Coffee Cake
2 cups flour
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
¾ cup sugar (or up to 1 cup if you prefer sweeter)
¼ lb butter
2 eggs
1 cup sour cream
1 tsp real vanilla extract
Filling/topping: I always increase these amounts (more topping is better).
¼ cup+ granulated sugar or brown sugar
½ cup+ chopped walnuts
1 tsp+ cinnamon
Preheat oven to 350o
Grease a tube pan with shortening
Sift dry ingredients together in a bowl
Combine extract with sour cream
In a separate bowl, cream the butter and sugar then add the eggs
Add a portion of the dry ingredients to the butter-sugar mixture, with a portion of the sour cream, mix together and add alternating dry ingredients and sour cream mix until all are combined and batter is evenly moist (it will be a very stiff batter). Do not over mix. Note: I have had good results mixing all the wet ingredients together and then adding the dry ingredients a bit at a time – same result, fewer steps.
In separate bowl combine sugar, nuts and cinnamon
Spoon half the batter into a greased tube pan, spreading it fairly evenly, then ½ the filling mixture. Add remaining batter, distributing it evenly and top with remaining sugar/nut mixture. Bake 50 minutes to 1 hour - until a knife inserted into the cake comes out clean.
Mixing the batter
First layer of batter
First layer of cinnamon, sugar and walnuts
Out of the oven
On the plate
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