Sour Cream Coffee Cake
Sour Cream Coffee Cake
This recipe should be filed under Baking 101 or Coffee Cakes for Beginners. It’s that easy—five everyday ingredients, plus some fruit and topping. A four-year-old could do it. But it is really good, too—moist and dense, with a middle layer of fruit that sinks nicely into the dough, and a top layer that adds a sweet, buttery, crunchy texture.
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- Serves 6–8
- Butter or vegetable oil spray to grease the pan
- 2 cups sour cream
- 2 cups unbleached all-purpose flour, plus extra to dust the pan
- 1 cup sugar
- 1 tablespoon baking powder
- 4 tablespoons milk
- 2½ cups fresh or frozen berries (blueberries, raspberries, blackberries, strawberries or mixture thereof)
- Topping
- 1 cup unbleached all-purpose flour
- ¼ cup brown sugar
- 6 tablespoons butter, cut into ½-inch cubes
- 1 teaspoon cinnamon
1
- Preheat the oven to 350 degrees. Lightly grease an 8x8-inch baking pan with the butter or spray with vegetable oil, and dust the bottom and sides with 2–3 tablespoons of flour. Tap out the excess flour.
2
- In a large bowl, mix together the sour cream, flour, sugar, baking powder and milk until smooth.
3
- Pour the batter into the baking pan and spread evenly. Sprinkle the fruit on top of the batter.
4
- Make the topping. Place all ingredients in a small bowl and, using your fingers, work the butter into the flour and sugar.
5
- Sprinkle the topping over the fruit, and bake in the oven until the cake has risen, the topping is crisp and golden brown, and a cake tester or knife inserted in the middle come out clean. Let cool completely, and cut into serving portions.
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