Would you like a slice of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? Then this is it.
What I really like about this cake is it isn't overly sweet. I created this recipe using all purpose flour, not cake flour which makes a denser crumb with nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter and you'll have a hit.
I do warn you with caution - when you catch the first aromas of this cake baking in the oven, you will be tempted to stand by with knife at the ready. But, please wait for the cake to cool completely for a couple hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a dryer cake when it cools. So please resist until it cools. This recipe also doubles for a test in patience. Enjoy!
Sour Cream Coffee Cake
Makes a 9" Bundt Pan, about 10-12 slices
chefgeorgehirsch.com | George Hirsch Lifestyle
For the Crumb Topping:
1/2 cup light brown sugar
6 Tablespoons sweet butter, softened
1 cup flour
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup chopped pecans or walnuts
Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix cake batter.
For the Cake:
1/2 cup sweet butter, one stick softened
1 cup sugar
2 eggs, beaten
2 cups All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup low fat plain yogurt
1/4 cup 2% milk
1 teaspoon vanilla
1/2 teaspoon fresh grated orange rind
Grease and flour a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.
Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.
In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.
Place half the batter in the pan, and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of cake batter. Add remaining batter, then the crumb topping.
Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes, or until the cake tests done. Cool for 15-20 minutes, and then remove from pan by placing a large plate over top of cake and invert pan. Tap the sides of cake pan to free cake from pan. Plate serving platter over the bottom and invert again. The crumb topping should be on the side up to serve. Allow to cool at least 2 hours (if you can) before slicing!
Cover cake once fully cooled.