Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sour Cream Coffee Cake

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sour Cream Coffee Cake Empty Sour Cream Coffee Cake

    Post by Lobo Fri 08 Jan 2016, 10:35 pm

    Sour Cream Coffee Cake Img79l
    Sour Cream Coffee Cake
    Sour Cream Coffee Cake Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Servings: 12






    • 717

    Ingredients:


    • 2 Tbs. plus 2 cups sugar
    • 3/4 cup chopped walnuts
    • 1 1/2 tsp. ground cinnamon
    • 2 1/2 cups cake flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 12 Tbs. (1 1/2 sticks) chilled unsalted butter,
       cut into small pieces
    • 3 eggs, lightly beaten
    • 1 1/4 cups sour cream
    • 1 1/2 tsp. vanilla extract
    • 3 Tbs. nonfat milk
    • 1 1/2 cups confectioners’ sugar
    • 1 cup fresh raspberries

    Directions:

    Preheat an oven to 350°F. Butter and flour a 9-inch square springform pan.

    In a bowl, combine the 2 Tbs. sugar, the walnuts and cinnamon. In another bowl, combine the flour, baking powder, baking soda and salt; sift the mixture twice and set aside.

    In the bowl of an electric mixer, beat the butter on medium speed until creamy. Gradually add the 2 cups sugar and beat until light and smooth, 5 to 6 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time and continue beating until the mixture is thick, fluffy and double in volume, 4 to 5 minutes. Beat in the sour cream and vanilla, 2 minutes more.

    Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the flour mixture in 2 additions until smooth. Pour half of the batter into the prepared pan and spread to the edges. Sprinkle the walnut-cinnamon mixture evenly over the batter. Spread the remaining batter over the top, making the sides higher than the center.

    Bake until the top is set and springs back when touched, and the cake pulls away slightly from the sides of the pan, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 1 hour. Remove from the pan and set the cake on a stand or plate.

    In a bowl, whisk together the milk and confectioners' sugar until smooth. Garnish the cake with the raspberries and drizzle the glaze over the cake.
    Williams-Sonoma Kitchen.
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