the ever-changing coffee cakeThis dough is stiff, heavy, and hard to work with once all of the ingredients are together. However, it's a great cake, and it makes a lot of it, so I think it's worth the effort. I generally cut the cake into individual slices, wrap them in plastic wrap, and freeze them. ingredients - topping: 1 cup sugar 5 Tablespoons chopped nuts ingredients - cake: 3 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 cup unsalted butter, room temperature 2 cups sugar 4 eggs 2 cups sour cream (16 oz.) 2 teaspoons vanilla For Topping: Combine ingredients in small bowl and set aside. For Cake: Preheat oven to 350 degrees. Butter or coat with nonstick spray a 9 x 13 inch baking pan. In a bowl, combine flour, baking soda and salt. Cream butter with sugar until light and fluffy. Beat in eggs, one at a time followed by sour cream and vanilla. Mix in dry ingredients until just blended. Spoon half the mixture into the baking pan and sprinkle half the topping over the batter. Top with remaining batter then topping. Bake for 45 to 50 minutes. Cool and cut. Serves: 12 variations1. Substitute brown sugar for the granulated sugar in the topping.2. Substitute this topping for the topping listed above. Just put it on top of the cake after baking, not in the middle. 1/2 cup flaked coconut 1/3 cup packed brown sugar 1/4 cup chopped nuts 3 tablespoons margarine or butter -- softened 2 tablespoons milk 3. Leave off/out all toppings and glaze after baking with the following glaze: 1 c Sugar 1/2 c Buttermilk 1/2 c Butter or margarine -- melted 1/2 ts Vanilla 1 tb White Karo syrup Mix all ingredients and let stand for the hour that the cake is baking. When cake is done, pour the glaze over it. (This makes too much glaze, so I poke holes in the cake with a knife, pour the glaze over it, let it sit for a minute or two, cut a piece out, and then pour the rest of the glaze over the cake.) |