Kathy, I have a similar recipe that is made in a Bundt pan. It has the topping, but not the glaze. It turns out quite well. Before placing in the oven, my recipe calls for marbling the cake. Insert a knife into the batter, move it from the outer edge to the spindle thing that sticks up in the Bundt pan. (Sorry for technical jargon! <Grin>.) Move the knife over about a half inch, then draw it back to the outer edge. Move it over a half inch, take back back to the spindle thing. Do that until you have gone all the way around. It doesn't matter if it's not even. You're just sort of swirling it so you get that topping that was in the middle, and the topping that is on the top, marbled throught the cake.
My recipe calls for the cake to cool in the pan for about ten minutes, then take a knife and gently loosen the edges. Place a plate upside down over the cake pan, then invert so the cake is on the plate, and you can lift the cake pan off. Drape a kitchen towel over the cake and let it cool completely. (This is supposed to keep the cake moist. I can't find my recipe, right now, but I remember that it calls for a yellow cake mix, a cup of sour cream, four eggs. I don't remember if it calls for oil. It does not call for extract, but I put a teaspoon of either lemon extract or orange, or raspberry, depending on my mood. Sometimes, I don't use any extract. The recipe asks for the same topping ingredients, and you put half the batter in the pan, then half the topping, remaining batter, remaining topping, then marble it the way I described. hth Jennifer On 3/4/14, Peggy Carpenter <[email protected]> wrote: > 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. >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
