December 22, 2011

What to Eat Christmas Morning?

Let them Eat Cake!



I know you're in a hurry. I am too. So, let's cut to the cake. This sour cream beauty is dense and moist and will fill your kitchen with the toasty scent of cinnamon. The recipe is inspired by one from ZINGERMAN'S BAKERY, that Ann Arbor icon and is based on old old-timey recipe from Betty Crocker according to Z's pastry chef. You can make today while you're doing other stuff, it keeps beautifully once cooled and wrapped. (Leftover slices are terrific toasted.)

You probably have what you need on hand (flour, butter, sour cream or yogurt, brown & white sugar, eggs, cinnamon and nuts). Don't sweat it if you don't have exactly these ingredients. You can substitute just about any yogurt for the sour cream (if you use berry yogurt, it will have a hint of berries); if you're out of nuts, use granola. Or, throw in chocolate chips instead. Whatever. Come Christmas morning. Let's all eat cake.

Sour Cream Coffee Cake
Makes one 10-inch Bund Cake

STREUSEL
1/3 cup brown sugar
2 tablespoons sugar
1cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup unbleached all-purpose flour
1/4 cup butter, softened

BATTER
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking powder

Preheat the oven to 350 degrees F. Lightly grease and flour a 10-inch bundt pan.

In a small bowl, cut together the streusel ingredients with two knives or your fingers to make a soft, crumbly mixture. (Or, do this in a food processor.)

In a large bowl, cream the butter and sugar and then beat in the eggs, sour cram and vanilla. Stir in the dry ingredients, mixing until smooth. Pour half of the batter into the prepared pan and sprinkle with half of the streusel mix. Pour the rest of the batter over this and sprinkle with the remaining mixture. Bake about 55 minutes to 1 hour, or until a toothpick inserted in the middle comes up clean. Check the cake halfway through baking, and if it is browning too quickly, cover it with a piece of lightly buttered aluminum foil. Allow the cake to cool slightly beore removing from the pan. It's great served warm.


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