Today is my mom’s birthday!
Here’s the makings of her favourite cake for the special occasion. When I went home for the holidays, she kept mentioning to me that she really, really liked coffeecakes. The kind that’s moist but not too dense, and not cloyingly sweet as in dripping with icing and mounds of sugar… more like something that she could have a piece of for breakfast. Or maybe two pieces. Well okay, one piece, because we should strive for moderation. (But it will be a good-sized piece.)
The cake batter is quite thick but it bakes splendidly and I feel it tastes even better if you leave it, wrapped, until the next day.
Sour Cream Coffeecake
Minimally adapted from KAF’s Our Favorite Sour Cream Coffeecake
Makes one 9.5″ tube or bundt-style pan-sized, or one 9″ x 9″ sized cake.
– 1/2 cup (1 stick) butter, softened
– 3/4 cup white granulated sugar
– 2 eggs, room temperature
– 2 cups unbleached all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup sour cream or yogurt*
*Feel free to use low-fat (not nonfat) sour cream or yogurt; if using yogurt, try vanilla or another complementary flavour, if desired. [I’ve used both regular and light sour cream, and both turn out well.]
– scant 1/2 cup brown sugar
– 2 tbsp cocoa powder
– 2 tsp cinnamon
– 2 tsp vanilla
– 1/2 cup chopped walnuts
Finishing touch (optional)
– icing (powdered) sugar
Cream together the butter, sugar, and eggs. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
In a separate bowl, combine the ingredients for the topping and set aside.
Lightly butter and flour a regular-sized (9.5″) tube pan or bundt-style pan, or a 9″ x 9″ pan. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.
Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done – I did this by inserting a toothpick into middle of the cake. The cake is done if the toothpick comes out clean. Cool it for 10 to 15 minutes, then remove it from the pan. (If you’ve baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.
I like to use a sieve and sift icing (powdered) sugar on top of the cake just before serving, which gives it a very pretty look. If you are baking this coffeecake in advance, decorate with the icing sugar the day of, just before you serve it. Otherwise the icing sugar will melt and won’t be visible.
Have a wonderful birthday, Mom! I can’t be with you to celebrate but I hope you have a very special day today. 🙂