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Saturday, January 9, 2010

Sour cream coffee cake

I make this cake about once a week. It is moist and not too sweet, excellent for breakfast. I make it with nuts, but you could also substitute a bit of brown sugar in the middle and it makes for a "ripple effect" throughout the cake. Quite nice!

Sour cream coffee cake
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 1/4 cups Zulka brand sugar (azuca moreno -find it at Food City or other Mexican type supermarket)
2 sticks butter
1 cup sour cream
handful of chopped pecans (optional)
cinnamon to taste

Cream the butter and sugar together, add eggs and beat together, add sour cream and beat again. Add dry ingredients (no need to sift flour) and combine.
Turn out half the batter in a bundt pan and then sprinkle it with cinnamon and chopped nuts (if desired) then put in the rest of the batter and smooth over with a spatula as needed.
If you have one, use a bundt pan that is non stick - but grease it anyways with butter(you can also flour it but my pan doesn't require it) and this will also help prevent sticking.
Bake at 400 degrees for 1 hour.

You can serve this with fruit, sliced strawberries are nice.

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