Sour Cream Coffee Cake
Coffee cakes became popular soon after coffee was introduced to Europe in the 17th century. German, Dutch, and Scandinavian communities began to pair spiced sweet breads with the new drink. A ritual called kaffeeklatsch emerged, where people would gather for caffeine, sugar, and neighborhood gossip. These communities continued their coffeehouse traditions when they emigrated to America.Coffee cakes are meant to be an accompaniment to, not contain, coffee.
Equipment
- Tube Pan
Ingredients
Cake:
- ½ cup butter
- ¾ cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
- 2 cups flour sifted
- 1 tsp baking power
- 1 tsp baking soda
Filling:
- 6 Tbsp butter
- 1 cup brown sugar packed
- 2 tsp ground cinnamon
- 1 cup nuts chopped
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan. Cover the pan bottom with wax paper.
Cake:
- Cream butter, sugar and vanilla extract.
- Add eggs singly, beating after each.
- Sift flour, baking powder and baking soda. Add to creamed mixture alternately with sour cream.
- Spread half of batter in tube pan.
Filling: (Make ahead, and refrigerate)
- Cream butter, brown sugar, and ground cinnamon. Add nuts, and mix well.
- Dot half of filling on batter in pan. (Leave some filling for the top.)
Complete:
- Cover with remaining batter, dot with remaining filling mixture.
- Bake at 350°F for 50 minutes.
- Remove from oven, and cool for 10 minutes before removing from pan.
- Remove from pan, and serve.
