Would you like a slice of old-fashioned-style cake that is equally good for a morning coffee break, mid-day snack, and even dessert? Then this is it.
What I really like about this cake is that it isn't overly sweet. I created this recipe using all-purpose flour, not cake flour, which makes a denser crumb with a 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 a knife at the ready. But please wait for the cake to cool completely for a couple of hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a drier cake when it cools. So please resist until it cools. This recipe also doubles as a test of patience. Enjoy!
No bundt pan, no problem! Coffee Cake Pie
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 the cake batter.
For the Cake: SEE RECIPE BELOW
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 two 9-inch pie pans, or a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.
Cream together the butter and 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 the flour, baking powder, baking soda, and salt. In a separate bowl, combine sour cream, yogurt, and milk. 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 a 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 the butter knife, swirl the batter slightly to mix the crumb mixture slightly into the bottom of the cake batter. Add the 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 are done. Cool for 15-20 minutes; remove from the pan by placing a large plate over the top of the cake, and invert the pan. Tap the sides of the cake pan to free the cake from the pan, place a serving platter over the bottom, and invert again. The crumb topping should be on the top side to serve. Allow cooling at least 2 hours (if you can) before slicing!
Cover the cake once fully cooled.
