going to try this recipe and thought I would post it. If this is good, I know I will get a lot of use out of the recipe as it is made in a 9-1/2 x 5-1/2 x 3-1/2 inch loaf pan.
Sour Cream Coffee Cake
1 stick unsalted butter, at room temperature
1 cup light brown sugar
1-3/4 cups all purpose flour
2 teaspoons baking soda
2 large eggs
1 cup plus 1 tablespoon sour cream
Filling and topping:
3 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 cup walnuts
a 9-1/2 x 5-1/2 x 3-1/2 inch loaf pan, greased and lined with waxed paper or parchment
Makes 1 large loaf cake
Preheat the oven to 350 Degrees F. Using an electric mixer or wooden spoon, beat the butter until light and creamy. Add the sugar -- sift it first if it appears lumpy -- and beat again until light and fluffy. Sift the flour and baking soda onto the creamed butter mixture. Stir once or twice, then quickly beat the eggs with the sour cream and add to the bowl. Using a rubber spatula or wooden spoon, stir all the ingredients together to make a soft, smooth batter.
Mix the filling and topping ingredients. Spoon half of the cake batter into the prepared loaf pan, then sprinkle over half the filling and topping mixture. Spoon the rest of the cake batter on top and smooth the surface. Sprinkle over the rest of the filling and topping mixture, then press lightly onto the surface of the loaf.
Bake for about 45 minutes to 1 hour until lightly browned and firm and a skewer inserted into the center comes out clean. Let cool in pan for 5 minutes, then carefully turn out onto a wire rack. Serve warm. The cake is best eaten within 3 days. When thoroughly cooled, the loaf cake can be wrapped then frozen for up to 1 month.
Hope it is good and you all enjoy the recipe.
Sour Cream Coffee Cake
1 stick unsalted butter, at room temperature
1 cup light brown sugar
1-3/4 cups all purpose flour
2 teaspoons baking soda
2 large eggs
1 cup plus 1 tablespoon sour cream
Filling and topping:
3 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 cup walnuts
a 9-1/2 x 5-1/2 x 3-1/2 inch loaf pan, greased and lined with waxed paper or parchment
Makes 1 large loaf cake
Preheat the oven to 350 Degrees F. Using an electric mixer or wooden spoon, beat the butter until light and creamy. Add the sugar -- sift it first if it appears lumpy -- and beat again until light and fluffy. Sift the flour and baking soda onto the creamed butter mixture. Stir once or twice, then quickly beat the eggs with the sour cream and add to the bowl. Using a rubber spatula or wooden spoon, stir all the ingredients together to make a soft, smooth batter.
Mix the filling and topping ingredients. Spoon half of the cake batter into the prepared loaf pan, then sprinkle over half the filling and topping mixture. Spoon the rest of the cake batter on top and smooth the surface. Sprinkle over the rest of the filling and topping mixture, then press lightly onto the surface of the loaf.
Bake for about 45 minutes to 1 hour until lightly browned and firm and a skewer inserted into the center comes out clean. Let cool in pan for 5 minutes, then carefully turn out onto a wire rack. Serve warm. The cake is best eaten within 3 days. When thoroughly cooled, the loaf cake can be wrapped then frozen for up to 1 month.
Hope it is good and you all enjoy the recipe.