I just got this from a friend, who wondered at it being done in a bundt pan but still having topping and glaze, which I haven’t seen for this kind of cake either; what do you make of this?
Buttery Sour Cream Coffee Cake CAKE: 1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup) 3/4 cup sugar 2 eggs 1 cup sour cream 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons vanilla flavoring 3/4 cup of chocolate chips (used regular and mini chips or you can use 1/2 cup raisins Topping 2/3 cup brown sugar 2 tsp cinnamon 1/2 cup walnut pieces Whisk together in bowl Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well. Fold in raisins. Batter will be thick. Spray a bundt pan generously and spread half the batter in the bottom of the pan. Add half the topping from recipe below, spreading over batter. Add the other half of the batter and the rest of the topping. Cook in preheated 350 degree oven 45 to 55 minutes until center is done. Let cool for about 20 minutes before removing from pan Glaze 3/4 cup confectionery sugar 1 Tbsp corn syrup 2/3 Tbsp milk Whisk together and pour/spoon over cooled cake orpour glaze over cake when it is served. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
