Friday, October 8, 2010

Sour Cream Coffee Cake

Searching through my recipe box to plan meals for the week and I came across this recipe which is sooooooo good and so simple to make. It's probably not very point friendly but every once in a while we need to splurge right?

3/4 cup packed brown sugar
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened & 1 tablespoon butter, melted
2 large egg whites
1 1/4 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°. Brush a cake pan (springform, as I have used, or 8- or 9-inch square or round pans will all work fine) with the melted butter and set aside.

Combine first 3 ingredients; set aside.

Place granulated sugar and softened 1/4 cup of butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well.

Spread half of batter into an the prepared pan. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack. If using a springform pan, allow the cake to cool completely before releasing the outer ring.

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