Sour Cream Coffeecake
A while back a good friend of mine asked me if I had a good blueberry muffin recipe, and I said no, but I'd try and find on for her. Since then, I've tried a couple of different recipes, one that proclaimed to be "The Best" and one from a national growers' organization, and both were disappointments. Talk about doorstops! Perhaps I just don't have the blueberry muffin touch.
What does my search for a blueberry muffin have to do with sour cream coffee cake? Well one of the recipes called for sour cream and I though perhaps the sour cream contributed to its heftiness. So, to test my theory I made this sour cream coffeecake to see if I obtained similar results.
Was I in for a surprise! This coffeecake is dee-licious and is easily one of the best coffeecakes I've ever made. For me, it has just the right amount of sweetness, and a pleasing crumb that is substantial without being leaden. This coffeecake is best on the day it is made and is irresistible when served warm. We can thank the good cooks at King Arthur's Flour for providing us with another keeper recipe. This can be made in a 9" x 13" baking pan or a 9" or 10" tube pan with removable bottom.
Barbara's Watch Hill Sour Cream Coffeecake
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cups sugar
2 1/4 cups all-purpose flour (yes, I use King Arthur Flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (5 tablespoons) butter, softened
1/3 cup vegetable oil
1 cup sugar
2 large eggs
1 cup (8 ounces) light sour cream
2 teaspoons vanilla extract
Preheat your oven to 350*F and grease a 9"x13" pan or a 9" or 10" tube pan and set aside.
In a small bowl, combine the walnuts, cinnamon, and 1/2 cup sugar and set aside.
In a medium-sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In a large-sized bowl, beat the butter, oil and one cup sugar together until well mixed. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture, sour cream and vanilla, being careful not to overbeat the mixture.
Spoon half the batter into the prepared pan and sprinkle with half the nut mixture. Spoon the remaining batter into the pan and cover with the remaining nut mixture.
If using a tube pan, bake 45-55 minutes. If using a 9"x13" pan, bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm.
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