Dense, nutty cof­fee cake pure deca­dence

Penticton Herald - - FOOD - By AMER­ICA’S TEST KITCHEN

TThe As­so­ci­ated Press his ul­tra-rich cof­fee cake is pure deca­dence, from its nutty top­ping and dra­matic swirls of cin­na­mon sugar to its supremely moist, dense crumb. We cut soft­ened but­ter into the dry in­gre­di­ents for a tight, vel­vety crumb, and sour cream de­liv­ered dis­tinct tang.

Sprin­kling a sim­ple streusel over the bat­ter in two lay­ers cre­ated a dra­matic swirling ef­fect, and top­ping the cake off with more streusel (this time boosted with but­ter and pecans) gave it a crumbly crust.

A fixed-bot­tom 10-inch tube pan (with a 10-cup ca­pac­ity) is best for this recipe. Note that the streusel is di­vided into two parts — one for the in­ner swirls and one for the top­ping.

SOUR CREAM COF­FEE CAKE WITH BROWN SUGARPECAN STREUSEL Serv­ings: 10-12 Start to fin­ish: 1 hour 15 min­utes (plus 2 hours 30 min­utes cool­ing time) Streusel: 3/4 cup (3 3/4 ounces) all-pur­pose flour

3/4 cup (5 1/4 ounces) gran­u­lated sugar

1/2 cup packed (3 1/2 ounces) dark brown sugar 2 ta­ble­spoons ground cin­na­mon 1 cup pecans, chopped

2 ta­ble­spoons un­salted but­ter, cut into 2 pieces and chilled Cake: 1 1/2 cups sour cream 4 large eggs 1 ta­ble­spoon vanilla ex­tract 2 1/4 cups (11 1/4 ounces) allpur­pose flour

1 1/4 cups (8 3/4 ounces) gran­u­lated sugar 1 ta­ble­spoon bak­ing pow­der 3/4 tea­spoon bak­ing soda 3/4 tea­spoon salt 12 ta­ble­spoons un­salted but­ter, cut into 1/2 inch cubes and soft­ened but still cool

For the streusel: Process flour, gran­u­lated sugar, 1/4 cup brown sugar and cin­na­mon in food pro­ces­sor un­til com­bined, about 15 sec­onds. Trans­fer 1 1/4 cups flour-sugar mix­ture to small bowl and stir in re­main­ing 1/4 cup brown sugar; set aside fill­ing. Add pecans and but­ter to food pro­ces­sor and pulse un­til mix­ture re­sem­bles coarse meal, about 10 pulses. Set aside streusel.

For the cake: Ad­just oven rack to low­est po­si­tion and heat oven to 350 de­grees. Grease and flour 10-inch tube pan. Whisk 1 cup sour cream, eggs and vanilla to­gether in medium bowl.

Us­ing stand mixer fit­ted with pad­dle, mix flour, sugar, bak­ing pow­der, bak­ing soda and salt on low speed un­til com­bined, about 30 sec­onds. Add but­ter and re­main­ing 1/2 cup sour cream, and mix un­til dry in­gre­di­ents are moist­ened and mix­ture re­sem­bles wet sand with few large but­ter pieces re­main­ing, about 1 1/2 min­utes. In­crease speed to medium and beat un­til bat­ter comes to­gether, about 10 sec­onds, scrap­ing down sides of bowl with rub­ber spat­ula. Re­duce speed to medium-low and grad­u­ally add egg mix­ture in 3 ad­di­tions, beat­ing for 20 sec­onds and scrap­ing down sides af­ter each ad­di­tion. In­crease speed to medium-high and beat un­til bat­ter is light and fluffy, about 1 minute.

Us­ing rub­ber spat­ula, spread 2 cups bat­ter in bot­tom of pre­pared pan and smooth sur­face. Sprin­kle evenly with 3/4 cup streusel fill­ing (with­out but­ter or nuts). Re­peat with an­other 2 cups bat­ter and re­main­ing 3/4 cup streusel fill­ing (with­out but­ter or nuts). Spread re­main­ing bat­ter over fill­ing, then sprin­kle with streusel top­ping (with but­ter and nuts).

Bake un­til cake feels firm to touch and skewer in­serted in cen­tre comes out clean (bits of sugar from streusel may cling to skewer), 50 min­utes to 1 hour, ro­tat­ing cake half­way through bak­ing. Let cake cool in pan on wire rack for 30 min­utes. Gen­tly in­vert cake onto rimmed bak­ing sheet (cake will be streusel side down); re­move tube pan, place wire rack on top of cake, and in­vert cake streusel side up. Let cool com­pletely, about 2 hours, be­fore serv­ing. To make ahead: Cake can be wrapped in alu­minum foil and stored at room tem­per­a­ture for up to five days. ——— Nu­tri­tion in­for­ma­tion per serv­ing: 532 calo­ries; 237 calo­ries from fat; 27 g fat (12 g sat­u­rated; 1 g trans fats); 120 mg choles­terol; 382 mg sodium; 69 g car­bo­hy­drate; 2 g fi­bre; 43 g sugar; 7 g protein.

The As­so­ci­ated Press

The recipe for this sour cream cof­fee cake ap­pears in the cook­book “All-Time Best Brunch.”

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