A friend from London dropped by this past weekend around 11 am on Saturday morning. That calls for coffee cake. The key to a perfect coffee cake is sour cream—the moistening binder.
Simple and easy. Thanks as always, NYTimes!
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/4 cups sugar
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking sooda
- 3/4 tsp. kosher salt
- 1 1/4 cups sour craem
- 2 tsp. vanilla
Topping:
- 1/2 cup sugar
- 2 tsp. flour
- 1 tbsp. cinnamon
- 1/3 cup chopped pecans or walnuts (I optioned out)
Preheat oven to 350. The recipe suggested a 9×13 baking pan. I opted for a springform pan. I put parchment paper on the bottom and used an oil spray on the sides and on top of the parchment for good measure.
Cream and butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each one.
Using a whisk, mix the flour, baking powder, baking soda, and salt in another bowl.
Alternatively, add the flour mixture, sour cream, and vanilla until combined. Don’t overmix.
Pour batter into the baking pan.
I took a knife and cut through the cake, pushing a bit of the topping through it. Mix the topping in a separate bowl. Pour evenly over the cake.
Bake for 35 minutes or until the cake tester comes out clean. Voila!