I was watching Trisha’s Southern Kitchen the other day, where she made a really easy coffee cake and I knew I had to make it. I had a carton of sour cream in the fridge to use up and even though baking isn’t one of my favorite things to do, my hubby loves his sweets.
I prepared the cake as follows, but MY VERSION just didn’t pan out very well. Story to follow recipe.
Sour Cream Coffee Cake
2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners’ sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract
For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
For the glaze: When the cake is completely cooked, stir the confectioners’ sugar, milk and vanilla extracat together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
MY VERSION: A-Pile-O-Cake
When I let the cake cool for 10 minutes, as the recipe stated, I turned it over to put on a plate and the whole thing fell apart.
I don’t know if it was because it didn’t cook long enough or wasn’t cool enough. I’ve taken many cakes out of their pans without them turning into a “PILE” of cake. And frankly, I need a good bundt pan. They do make a much more attractive cake. I was using an Angel Food cake pan, which I have used for other bundt cakes in the past with no problems.
Hubby looked at it, laughed, spooned some on a plate and enjoyed it. We both agreed it was a really great tasting cake, but maybe next time cook it a bit longer and wait until it cools more before removing it from the pan.
I did read a couple of reviews of this recipe and it was agreed the cake needed to cook longer than 1 hour.
But thats what cooking, especially baking, is all about. You live and learn.