Friday, February 26, 2010

Sour Cream Coffee Cake

A truly special recipe from an old friend, this Sour Cream Coffee Cake has been a standard in my kitchen for over 35 years.  I have made many hundreds of them.  Today I tried to make it by cutting down on the sugar.  It was quite delicious.  Here is the recipe:

2 sticks of butter, softened
1 cup of sugar
1/2 pint sour cream
1 very ripe banana, mashed
4 eggs, room temperature
2 teaspoons vanilla
1 cup of whole wheat flour
3 cups of all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F.  Beat butter and sugar for 2 minutes.  Add eggs, one at a time.  Add vanilla and sour cream.  Then add the whole wheat flour.   Add the AP flour, baking soda, baking powder and salt.  Prepare a 13 inch rectangular baking pan with butter.  Pour half the batter into the pan and spread out.  With a teaspoon, sprinkle half the sugar/cinnamon mixture over the top.  Add the remaining batter and smooth over.   Cover the top with the remaining sugar/cinnamon and bake for 55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before cutting.

No comments:

Post a Comment