It’s been a busy few weeks as I’ve been wrapping everything up for my move to New York City next weekend. After months of preparation, I can’t believe the time has come! I’m very much looking forward to this next chapter of my life with someone so special to me.
With that said, the recipe I’m making today is one from my grandmother, Teodora. It’s a sour cream coffee cake, and I remember her making this recipe all the time when I was growing up. She actually got this recipe a long time ago when she lived in California, from someone at church. This isn’t a Portuguese recipe, but I had to include this one as it’s so much part of my childhood, and it’s very good! The sour cream really makes the batter so light and fluffy!
I hope everyone is enjoying their Sunday and have this cake with coffee tomorrow morning!
Yields: 10-12 slices
1/2 cup unsalted butter
1 cup granulated sugar
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 8-ounce carton sour cream
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons cinnamon
chopped pecans or nuts, optional
1) Preheat oven to 350°. Lightly grease a Bundt cake pan with cooking spray or butter.
2) In a large bowl, beat butter and sugar. Add eggs, one at a time, and beat until smooth and creamy.
3) In a separate bowl, sift dry ingredients, alternating with adding the sour cream, mixing well after each addition. Add vanilla extract, mix well and add to wet ingredients. Pour half the batter in the pan.
4) For the crumble topping, mix together the sugars, cinnamon, and nuts. Spread half the crumble evenly on top of the batter. Pour in the remaining batter, and top with the remaining crumble. Bake for 40 minutes or until a cake tester comes out clean.