Sour Cream Coffee Cake
This is the THIRD recipe in a row that is professional quality! This cake is very moist and better than the kind you get at the local grocery store. (Previous excellent results came from Lasagne and City School Rolls.)
I used walnuts for the nut because I'd gotten a bunch free with combo deals at my local grocery store.
While the oven was preheating I put the butter in the mixing bowl and put it in the oven so it could soften and make creaming easier since I was making this on Mother's Day morning and didn't have time to let the margarine sit out on the counter. It was looking soft so I left it in a bit longer while I got one more thing out of the pantry. Next thing I knew it was well on the way to full meltdown faster than a terrible two year old! I immediately took it out and set it on the stove top to cool and hopefully firm up a bit while I gathered the rest of the ingredients.
I snagged this blue angel food plan from my mother-in-law's house when we were downsizing her.
Surprise - I didn't have any lemon extract. Google said I could use twice the amount of lemon zest. I didn't have any fresh lemons but did have some lemon peel in my spice rack however we typically don't appreciate the consistency so I just decided to use a different flavor of extract. Vanilla was a common suggestion but I went with Almond. Then I wished I had used almonds instead of walnuts even though I didn't have the full 2 oz. of almonds...
I was worried that the still-warm butter would cause the eggs to curdle so I worked fast (not sure why that would help - they'd probably just curdle faster like they do when I make waffles) and all was well. The batter was pretty thin though.
After I added the flour and other dry ingredients it was really thick! I wondered if I might have skipped an ingredient.
The sour cream helped a little bit.
Pouring half the batter in the pan didn't fill it well so I shook it around ...
...until it evenly covered the bottom. There was one funny little spot up near the top of the pan that would flop up and down every time I shook. It behaved like pizza dough more than cake batter.
I started to sprinkle the filling with a spoon but found it was much more accurate and evenly distributed with my fingers.
The second layer went on like the first and needed some shaking.
I still had spots that weren't covered well.
I gently cajoled the batter with a rubber spatula.
Finished the second layer of filling.
There were no directions for the end of the recipe. I used a cake pick to test for doneness then set it on a wire rack for about 15 minutes. It flipped out so smoothly onto the rack and then I flipped it back onto a serving stand.
The filling gave it a natural marble look. It was a nice addition to our Mother's Day brunch although the other two didn't like the nuts
I don't know who Ida Meade is but the recipe is attributed to her.
Comments
Post a Comment