Friday, October 28, 2011

Sour Cream Coffee Cake


I absolutely hate throwing away leftover ingredients.  After making Devil's Food Cupcakes,  I had leftover sour cream and buttermilk.  I knew that I would use the buttermilk for a Fried Chicken recipe, but what to do with the sour cream.  I googled recipes for desserts using sourcream (no, putting it on a baked potatoe seemed just too easy) and found this one for Coffee Cake.  The only hitch was that I didn't have a bundt pan.  So, in order to be frugal and use up my sour cream, I spent $15 on a bundt pan.  The good news is that the cake turned out really good, so now I can make it again!  Way to be spendy!

Ingredients:
(For the Cake:)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter (room temperature)
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract

(For the Filling:)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon (*optional: substitute with 1 tsp Penzey's Baking Spice)

(For the Glaze:)
2-4 tablespoons milk
1 cup confectioner's sugar



Directions:
Preheat oven to 350 degrees and greas and flour a large Bundt pan.  


In a medium-large bowl sift the flour, baking powder, baking soda and salt together.

In a large bowl, combine butter, white sugar and 1/2 cup brown sugar; using a stand mixer or hand mixer, cream together ingredients until light and fluffy.



Add the eggs one at a time, beating until each is incorporated before adding the next.  Add sour cream and vanilla and mix until combined.  Add the dry ingredients a small amount at a time beating until just incorporporated.


To make the filling combine the cinnamon and 1/4 brown sugar in a small bowl.


Pour half of the batter into the prepared pan (it's a bit sticky, so it helps to smooth with a spatula).   Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.






Bake at 350 degrees for 45 to 50 minutes.  Cool.  Turn cake onto a serving dish.


While cake is cooling, make a thick glaze by mixing together confectioners sugar with 2-3 tablespoons milk until smooth.  Pour over cooked cake.





Whala, your done!  Now, dish it up and serve with coffee!







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