Great bake Coffee Cake
I love making bundt cakes. They make sharing it with others so easy. It’s moist, you don’t need tons of icing. What’s not to love? Coffee cake was in order for the weekend and I found this great recipe from Lottie and doof (www.lottieanddoof.com- her site will make you so hungry don’t say I didn’t warn you!) and thought the ingredients sounded just right. Only I had my baking dish out on loan and wanted to make this a bundt. It was late……I shouldn’t cook when it’s late….and a few errors I did make. However, putting a coffee cake in a bundt pan means you can’t put the topping on it. So I made my favorite whipped cream and put in the swirl topping and topped the cake this way! Wow, I love that whipped cream. It was just heavenly. I even added it to my coffee! Wow. Just lovely.
This made a VERY large bundt cake! It was really great but I am going to make this in the correct dish next time just to see how that works. A definite keeper! Big Thanks Lottie.
Here’s all you do:
Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Crumb Topping
- 3/4 cup all-purpose flour
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon salt
- 3/4 cup pecans, toasted
- 6 tablespoons cold unsalted butter, cut into 1 inch pieces
Chocolate Cinnamon Swirl
- 1/2 cup sugar
- 1 teaspoon dark unsweetened cocoa powder
- 1 1/2 teaspoons cinnamon
Cake
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 1/2 teaspoons pure vanilla extract
Crumb Topping:
Put the flour, sugar, and salt in bowl of food processor and pulse to combine. Add the pecans and pulse until they are finely chopped and incorporated. Add the butter and pulse until mixture looks like coarse sand. Cover and refrigerate.
Chocolate Cinnamon Swirl:
Mix ingredients in small bowl. (For my whipped cream version just add to 16 oz until it forms peaks. Chill until ready to serve)
Sour Cream Cake:
Preheat the oven to 350° F. Butter a 9×13-inch baking pan. Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Scrape down bowl and add sugar. Beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Sprinkle half of the chocolate cinnamon swirl mixture over batter, covering the entire surface of the batter. Spoon half of remaining batter over the swirl mixture and spread it evenly. Top with remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes. Serves 16.
Enjoy with your friends and loved ones.
Bon Appétit!
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