Sour Cream Coffee Cake
I got this recipe from a cooking site. Looks so good I thought I would give it a try.
I got this recipe from a cooking site. Looks so good I thought I would give it a try.
- Carbohydrate 189.374957700652 g
- Cholesterol 45.5633333459713 mg
- Fat 14.7419295290914 g
- Fiber 2.27547676119927 g
- Protein 7.57965864232732 g
- Saturated Fat 6.47305690885162 g
- Serving Size 1 1 Serving (260g)
- Sodium 324.172556872 mg
- Sugar 187.099480939453 g
- Trans Fat 1.27776373905115 g
- Calories 907 calories
Step-by-step
- For the stresses mix all the ingred. Together in small bowl. Set aside.
- Mix the butter and sugar together until well creamed.
- Add in the flour, baking powder a little at a time.
- Add in the sour cream, then the eggs. Mix well.
- In a bunt pan that has been sprayed with cooking spray pour in about 1/3 of the batter. Spread around evenly.
- Add the stresses topping over that. About 1/2 of the topping should do.
- Then pour in more batter, then more topping. Ending with the batter on top.
- Bake in 350 degree oven for 1 hour.
- Let cool then invert onto a plate.
- Mix in small bowl the following ingred. Milk, confectioners sugar, and the vanilla.
- Mix well then drizzle over the cake. Now your ready to eat.
Operating within the strict spatial limits of a standard 10-inch bundt pan requires alternating layers of dense batter and crumbly streusel so the structure supports its own weight during a one-hour bake at 350 degrees Fahrenheit. Creaming the butter and sugar thoroughly incorporates microscopic air cells that expand under heat, which is essential because the heavy fat content from two full sticks of butter and sour cream weighs down the crumb. Sour cream introduces lactic acid, reacting with leavening agents to tenderize the gluten network while adding moisture that keeps the crumb tender for up to four days at room temperature when wrapped tightly.
Accompaniments and Adjustments
Serving this rich pastry demands beverages with high acidity or bitterness to cut through the heavy butter and sugar load, making dark-roast drip coffee or unsweetened Earl Grey tea ideal pairing choices. While standard dairy components yield the intended dense structure, substituting plain whole-milk Greek yogurt for the sour cream changes the hydration level only slightly, though omitting the nuts will alter the structural integrity of the streusel layer by reducing internal friction.
- Ensure the butter is completely softened to 68 degrees Fahrenheit before creaming to prevent separation.
- Allow the cake to cool completely in the pan for 30 minutes before attempting to invert it onto a serving plate.
- Whisk the glaze until completely smooth before drizzling to avoid lumps of confectioners sugar.
