I have also made something very similar and made it both in a bundt pan and a 
tube pan.  Both worked well if you don’t mind the streusel being on the bottom 
when made in a bundt pan.  I also don’t use a glaze as it is sweet enough 
without that.  I have made it with dried cranberries at Christmas and enjoyed 
the slight tartness they add to the coffee cake.  
On Mar 3, 2014, at 11:13 PM, Kathy Brandt <[email protected]> wrote:

> 
> 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.
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