If there’s no coffee in it, why is it addictive?
by Katya Simkhovich
Oh, hey there pecan, brown sugar, cinnamon, cocoa, cranberry swirl.
Each time I open the bundt pan container to grab a slice I’m hit in the face with an enticing, sugary coffee cake aroma. I’m sure that if I made a perfume out of it I could make some money. The next most popular perfume? Right after Dior? I think so.
I do have a confession to make though. This is not the first time I have made this coffee cake. The first time I wasn’t pleased with the swirls, so I deemed it unworthy to share. But this time, oh this time, it was perfect. Everything I imagined it to be and more.
Sour Cream Coffee Cake from Epicurious
Just a warning the batter can get quite stiff and it was a little difficult for me using a hand mixer. If you have a stand mixer I highly recommend using it. Hopefully I’ll get one for christmas
- 1 1/4 cups coarsely chopped walnuts – I used pecans and I toasted them a tad beforehand, letting them cool before I mixed them in with the sugar mixture.
- 1 1/4 cups (packed) golden brown sugar
- 4 1/2 teaspoons ground cinnamon
- 4 1/2 teaspoons unsweetened cocoa powder
- 6 tablespoons dried currants – I used about 1/3 cup cranberries.
- 3 cups cake flour – I used white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 16-ounce container sour cream – I used light sour cream
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
- Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
- Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)