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Sour Cream Coffee Cake


Sour Cream Coffee Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 165). Also in Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 104.

Coffee Cake is very popular in this household and this recipe got smashing reviews. For some reason, I kept skipping over this one but I've made several others. The Blueberry Crumb Cake is excellent. My favorite is the Budapest Coffee Cake - if you haven't tried that one, you are in for a treat.

What exactly is a coffee cake? According to food historians, it has evolved over time and across many countries. In the United States, Dutch and German citizens brought it to prominence. They have been popular here in the U.S. since the 1870s.

A coffee cake can either be a streusel or a crumb cake although technically, the streusel cake has swirls of cinnamon within the cake and a crumb cake features a topping. If that is the case, then this would be considered a crumb cake. The topping is what really makes this cake - it is crunchy and sugary with just the right hint of cinnamon. 

And yes, it is great for breakfast with coffee!


 

Preheat the oven to 350 and use the center rack. Butter or spray a 13 x 9 x 2 inch metal baking pan. Line the pan with a sheet of foil wide enough so that you can lift the cake out of the pan afterwards. You can also use a glass pan but if you do so, set the oven temperature to 325. 

First, make the topping and set it aside so that it will be ready later -

Topping

1 TBSP. sifted all-purpose flour
1 1/4 tsp. cinnamon
3/4 cup dark or light brown sugar, firmly packed
2 TBSP. cold, firm unsalted butter, cut into 1/2 inch cubes
1 cup pecans or walnuts, chopped into medium/small pieces

Stir the flour, cinnamon and sugar together. Use a pastry blender or a knife and cut the butter into the mixture until it resembles course meal. Set aside.

Stir in the nuts.



 

Cake

2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 oz. unsalted butter
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 cup light raisins (I actually used dark, it doesn't matter)

Sift together the flour, baking powder, baking soda and salt. 

Cream the butter until it is soft and add the sugar.


Add the eggs, one at a time, until mixed.


On low speed, add the sifted dry ingredients in three additions alternating with the sour cream in two additions. 



Fold in the raisins.

Transfer the batter to the prepared pan and smooth the top. Sprinkle the topping mix evenly.




Bake 25 - 30 minutes or until a tester comes out clean from the center.



This cake can be served warm or at room temperature.



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