Page 4

Permalink Chapter: Two  

Preparation continues....

Step 3

To make the Sour Cream Cake, sift the flour, baking powder, baking soda, and salt into a medium bowl and set it aside. Using an electric mixer, preferably a large stand mixer, cream the butter on medium-high speed, gradually adding the sugar. Add the eggs one at a time, beating well after each addition. Add the lemon zest and vanilla extract and blend briefly.
Step 4

Whisk together the sour cream and milk. Mix about a third of the mixture into the creamed ingredients until smooth. Then blend in about a third of the flour mixture. Continue alternately beating in the liquid and dry ingredients by thirds.
Step 5

Spread half the batter in the prepared pan. Evenly sprinkle half the topping on it, pressing it lightly into the batter. Spread the remaining batter evenly over the topping. Then cover that layer with the remaining topping. Bake the coffee cake on the center oven rack for about 40 minutes, until nicely browned. A toothpick inserted at the center should come out clean. Place the pan on a wire rack and let the cake cool completely.
Step 6

For the glaze, combine the confectioners' sugar and milk in a large bowl and whisk until smooth and suitable to drizzle. If needed, you can make the glaze thinner or thicker by adding a little more milk or sugar, respectively. Use a spoon to drizzle the glaze on the cooled coffee cake. Makes 12 or more servings.

Page 5

Permalink Chapter: Two  

Sour Cream Coffee Cake

This sour cream coffee cake is baked in a tube pan, layered with cinnamon nut mixture.


1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1/2 cup chopped pecans or walnuts
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