15
Oct
07

cinnamon coffee cake kotniuk

Besides donuts, my husband’s favorite breakfast pastry is coffee cake. I spent quite a while searching for a good coffee cake recipe – one that was moist, flavorful, and not too crumbly. About a year ago, I found this one on epicurious.com, and have stuck with it ever since. One change I make is mixing the brown sugar and cinnamon into the batter, and then sprinkling an additional 1/3 cup of brown sugar and 1 tsp. cinnamon on top. One interesting thing – it says to bake this in a round cake pan. I’ve always made it in my square Chantal bakepan (http://www.chantal.com/shop_detail.asp?product_id=93-SQ20) and it has turned out perfectly. I tried it in a metal baking pan one time and the outside burned and the inside was goopy. So, I suggest using some sort of ceramic or earthenware baking dish.

1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon

In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool.

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