Cinnamon Sour Cream Coffee Cake
This is a recipe I have had for a long, long time. I got it from a woman in the Toronto Monthly (Quaker) Meeting back in the 70's, after she brought it to a pot-luck. It was a very popular cake for a while in the late '70's and early '80's, and then it seemed to fade from the scene*. I, however, have always been loyal to it and still regard it as one of my favourite cakes.
Not that I make it often; there's no question but that it's thoroughly rich. For a while I tried making a version with reduced butter and yogurt instead of sour cream, and it was okay; I mean, it was a cake, and cake is good. But I have decided that if you are going to have cake at all, it might as well be the best cake, and have gone back to the original version.
The original recipe called for a bundt pan, which thing I have never owned. A springform pan works just fine.
8 servings
1 hour 20 minutes - 20 minutes prep time
Make the Cinnamon Streusel:
3 tablespoons unsalted butter, melted
1/3 cup flour
1/3 cup Sucanat, or very dark brown sugar
3 tablespoons ground cinnamon
Mix the flours, Sucanat and cinnamon into the melted butter, until completely blended and the mixture forms crumbs. Set aside.
Make the Cake:
1/2 cup unsalted butter
1 cup sugar
2 extra-large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 cups soft unbleached wheat flour (I used spelt)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Butter a bundt pan, or line the bottom of a 9" springform pan with parchment paper, and butter the sides. Preheat the oven to 350°F.
Cream the butter in a large mixing bowl with the sugar, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and the sour cream.
Measure the flour and mix in the baking powder, salt and soda. Sift half of the flour into the wet ingredients, and fold the flour gently into them until evenly blended. Repeat with the remaining flour.
Spoon half of the batter into the prepared baking pan, and spread it out evenly. Sprinkle the streusel as evenly as you can over the batter, and cover it as evenly as possible with the remaining batter.
Bake the cake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
*By fade from the scene, I mean it was no longer as popular amongst home bakers, and fancy restaurants weren't serving it, but now there are industrially produced imitations that are ubiquitous in grocery stores. They're such feeble imitations that I barely recognize that they're supposed to be the same thing.
Not that I make it often; there's no question but that it's thoroughly rich. For a while I tried making a version with reduced butter and yogurt instead of sour cream, and it was okay; I mean, it was a cake, and cake is good. But I have decided that if you are going to have cake at all, it might as well be the best cake, and have gone back to the original version.
The original recipe called for a bundt pan, which thing I have never owned. A springform pan works just fine.
8 servings
1 hour 20 minutes - 20 minutes prep time
Make the Cinnamon Streusel:
3 tablespoons unsalted butter, melted
1/3 cup flour
1/3 cup Sucanat, or very dark brown sugar
3 tablespoons ground cinnamon
Mix the flours, Sucanat and cinnamon into the melted butter, until completely blended and the mixture forms crumbs. Set aside.
Make the Cake:
1/2 cup unsalted butter
1 cup sugar
2 extra-large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 cups soft unbleached wheat flour (I used spelt)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Butter a bundt pan, or line the bottom of a 9" springform pan with parchment paper, and butter the sides. Preheat the oven to 350°F.
Cream the butter in a large mixing bowl with the sugar, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and the sour cream.
Measure the flour and mix in the baking powder, salt and soda. Sift half of the flour into the wet ingredients, and fold the flour gently into them until evenly blended. Repeat with the remaining flour.
Spoon half of the batter into the prepared baking pan, and spread it out evenly. Sprinkle the streusel as evenly as you can over the batter, and cover it as evenly as possible with the remaining batter.
Bake the cake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
*By fade from the scene, I mean it was no longer as popular amongst home bakers, and fancy restaurants weren't serving it, but now there are industrially produced imitations that are ubiquitous in grocery stores. They're such feeble imitations that I barely recognize that they're supposed to be the same thing.
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