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.

Small Walnut Torte

 

Small Walnut Torte

Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 24.

 

Maida Heatter has entire chapters on tortes in several of her books. In looking at my checklist, I see that I have only tried a few. This one turned out so well that I plan to try more soon. The Dobosh Torte, an ambitious project, has long been on my radar and I'd love to attempt it this winter. 

 

This recipe is a simple one. There is no oil or flour. The cake is light and the icing is rich. It is delicious and an elegant dessert, perfect for an after-dinner dessert.

 

The only problem I encountered was that the cake layers were not uniformly shaped. You can tell by the photos that the cake looks a bit lopsided. The entire cake came out with a slight dome shape. I have no idea what caused this but it is a minor nuisance unless you are entering a contest.

 

I sprinkled some chopped walnuts around the top edge of the cake for decoration. This is entirely optional. You can embellish the cake any way you desire. You can also use some of the frosting (and there would be enough) for dollops as decoration.

 

5 oz. (1 1/4 cups) walnuts

3 TBS. cornstarch

1/2 tsp. baking powder

4 eggs, separated

1/2 cup sugar

1 TBS. lemon juice

1/8 tsp. salt

 

 

Preheat oven to 350. Butter or spray two 8-inch cake pans. Line the bottom with parchment paper. Dust with fine, dry bread crumbs.

 

Process the walnuts, cornstarch and baking powder in a food processor for about 20 seconds, until fine.

 

 

Beat the egg yolks and 1/2 of the sugar (reserving the other half) for 8-10 minutes. On low speed, add the lemon juice and the nut mixture.

 

 

 

 

 

In a separate bowl, beat the egg whites and salt until they hold a soft shape. Add the remaining sugar and beat until stiff peaks are achieved.

 

 

Fold the egg whites into the egg yolk mixture a little at a time.

 

 

 

Divide the batter between the pans. Bake for 20-25 minutes or until tops spring back when pressed and cake comes away from the sides of the pan.

 

 

 

Allow to cool completely on wire racks. Prepare the frosting.

 

Bittersweet Chocolate Icing

 

6 oz. bittersweet or semi-sweet chocolate

1/4 lb butter

1 egg

 

Melt the chocolate in the top of a double boiler over hot water.

 

In a mixer, beat the butter to soften and add the egg. Add the chocolate and beat until smooth.

 

Place strips of wax paper or parchment under the edges of the cake. Apply the frosting between the layers as well as on top and around the sides of the cake.  Remove the strips of paper. Refrigerate the cake before serving. Serve cold.

 

 

 

Espresso Date-Nut Loaf

 

Espresso Date-Nut Loaf

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 94.

 

If you like dates and nuts, you should like this. It is packed. The cocoa powder gives it a slight chocolaty taste. However, this has a very light and mild flavor. It is perfect for a breakfast bread with coffee or perhaps served with some whipped cream (I haven't tried that yet). 

 

It is very easy to put together. The baking time was way off - she recommended 1 hour and 10 minutes. Mine was done in 50 minutes. Be aware of that and check accordingly.

 

This would be a nice recipe for the holidays!

 

10 oz. (1 1/4 cups) pitted dates

1 tsp baking soda

1 cup boiling water

2 cups sifted unbleached flour

1/2 tsp salt

1/2 tsp baking powder

2 TBS cocoa powder

3 TBS instant espresso powder

2 large eggs

1/3 cup vegetable oil (or canola)

1 cup firmly packed brown sugar

1 tsp vanilla extract

1/2 cup raisins

1 1/2 cups walnuts, broken into medium-sized pieces

 

Preheat the oven to 350.

 

Butter or spray a loaf pan with 8 cup capacity (9"x5"x3"). I used a long pan for this (12"x 4") and it worked well.

 

Cut the dates into 1/2 inch slices (scissors work well for this). Place them in a bowl. Stir the baking soda into the boiling water. Pour over the dates and let them stand until cool or lukewarm.

 

 

 

Stir together the flour, salt, baking powder, cocoa and espresso and set aside.

 

 

 

Beat the eggs slightly. Add the oil, sugar and vanilla. Beat only to mix.

 

 Add the date mixture and beat just to mix.

 

On low speed, add the dry ingredients until mixed.

 

 

 

Remove the bowl from the mixer stand and stir in the raisins and nuts.

 

 

 

Turn into the prepared pan.

 

 

 

Bake until a tester comes out clean (this took 50 minutes for me - Maida says 70 minutes - I would beginning testing it at 45 minutes.)

 

Let stand for 15 minutes before transferring to a wire rack to cool.