Thursday, January 8, 2015

Sour Cream Coffee Cake


I've been making this yummy recipe for a long time.  So long, that I don't know where I got it from.  I did 'Christine It' a little. ;)  This cake freezes really well and I will make two at a time so that I can freeze one for later.  
Smile!
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt

1 1/2 cups soft butter (3 sticks)
1 1/2 cups white sugar
3 eggs
1 1/2 cups sour cream
1 1/2 tsp vanilla
1 shot glass of brandy (I use Metaxa)

Brown Sugar Mixture:

1/2 cup brown sugar
1/4 cup ground almonds
1 1/2 tsp cinnamon

Vanilla Bath:

2 tbsp vanilla extract
2 tbsp water

Grease a 10" bundt pan with butter.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt and set aside. Beat butter and sugar until fluffy.  Add eggs one at a time, beating well after each addition.  Blend in sour cream and vanilla.  Add the brandy.  Gradually add dry ingredients and beat well.  In a separate bowl, combine brown sugar, almonds, and cinnamon.  Using an ice cream scoop, scoop 1/3 of batter into pan and sprinkle 1/2 of the brown sugar mixture over top. Repeat and top with remaining batter.  Mix water and vanilla and spoon over top of the unbaked cake.  Bake for approx. 70 minutes at 350 degrees until golden.  Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake.  Leave to cool with pan on.  The cake may be dusted with icing sugar or flipped over and left as is (shown below). 

Sour Cream Coffee Cake
Sour Cream Coffee Cake Muffins
#SourCream #CoffeeCake #Muffins

4 comments:

  1. MMM. Terrific looking coffee cake.

    The Old Fat Guy

    ReplyDelete
  2. Thank you Christine for sharing your awesome cake at our party. Pinning!

    ReplyDelete