Sour Cream Coffee Cake~

Hello good readers…..
I have a traditional recipe to share with you.  It’s a popular recipe; it’s easy to make and nice to give to others.  Sour Cream Coffee Cake has sour cream, butter, sugar, eggs, cinnamon, baking soda, baking powder and flour in it.  See…..not many ingredients!  In fact, tonight, while I was making the first coffee cake, I set out the ingredients for a second one.   We gave the first one to friends and we’ll use the second one for our family during the holidays.

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Sour Cream Coffee Cake
Oven: 350 degrees.

Ingredients:
1 cup (or 1/2 pint) sour cream (I used lite)
2 cups flour
1/2 cup  (one stick) butter or margarine
1 cup sugar (white granulated)
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder

Mix together in a small bowl and save until later:
1/2 cup sugar and 1 Tablespoon cinnamon

Directions:
Grease a tube pan, bundt pan or 9″ x 13″ pan.  Turn oven on to 350 degrees.
Mix together the sour cream, margarine, sugar, and eggs.  Then mix in dry ingredients: flour, baking soda and baking powder.  When all is well-mixed, spread 1/2 the batter in the greased pan.  Then sprinkle 1/2 the cinnamon/sugar mixture over that layer.  Using a knife, swirl or twist knife through batter so cinnamon/sugar is cut into the batter.
Add the rest of the batter, spreading over the first layer, and then add the rest of the cinnamon/sugar.  Repeat with the knife, twisting it back and forth to mix the cinnamon into the layer.  This will give a bit of a marbling effect to the cake.

Bake:
Bake cake at 350 degrees for 45 minutes.  However….if using a 9″x 13″ pan, cut the time to about 35 minutes…..and check the cake.  If a toothpick comes out clean, cake is firm to the touch, and cake is pulling away from the sides, take it out to cool.  Tube pans, bundt pans and deeper pans will need to go the full 45 mins.
Additions can be pecans, walnuts or almonds, mixed in with the cinnamon/sugar topping.
FYI: I used a 9″ x 13″ pan.

Enjoy!!
Judy

 

Peach Pecan Kuchen

Dear Readers~PEACH PECAN KUCHEN  is today’s recipe.
I love peaches.  However nice, juicy fresh peaches are not available where I live in November.  Lucky for me, canned or frozen peaches can be substituted in this coffee cake recipe.  Yay!
So, no matter where you live you can enjoy this cake!   The recipe is from this author’s site:
The Cake Mix Doctor, but I could not find the recipe on her site.  Click on her link, enjoy the good recipes on her blog and I’ll write the recipe out below.

Peach Pecan Kuchen
Ingredients:
Softened butter for greasing 9×13″ pan.
1 pkg. 18.25 oz. plain yellow cake mix
1 cup sour cream
10 Tablespoons butter, melted (1 ¼ sticks)
1 large egg
3 cups ripe, fresh peaches, peeled, pitted, and sliced ¼” thick, or 4 large peaches
**Note: frozen or canned peaches may be used. Drain well, pat dry, slice thinly.  If using frozen peaches, use the reg. 1/2 cup sugar.  If using canned peaches, only use 1/4 cup sugar.
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1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans

Recipe:
1. Rack in center of oven, temp @350 degrees.
Lightly grease pan with softened butter.
2. Put cake mix, sour cream, 4 tablespoons melted butter, and egg in a large mixing bowl.
Blend with an electric mixer on low, just until mixture forms a thick dough, 1 minute.
Using fingertips, press dough evenly over the bottom of the pan, so that it reaches all sides.
Bake for 10 mins.  (Note: my dough was sticky. I sprinkled a little flour over the dough so I could press it into the pan easily)
3. Mix sugar & cinnamon in a small bowl.  Remove pan from oven, but leave oven on.
4. Arrange the peach slices in rows on top of the warm cake.  Sprinkle the sugar mixture over the peaches, then drizzle the remaining 6 Tablespoons butter over all.  Finally, sprinkle the pecans over the top of the cake.
5. Return the cake to the oven and continue baking for 30-32 more minutes.  The cake should look golden brown and when a toothpick is inserted in the center, it should come out clean.  Place on a wire rack for 20 mins.  The cake is best when warm, according to the
recipe….but we like it at any temperature!

**Storing: Covered with plastic wrap on the counter- up to 3 days.
In the refrigerator-up to one week.  Wrapped in foil in the freezer-up to 6 mos.
Reheat: in a preheated 300 degree oven until warmed through.

Enjoy your Wednesday evening everyone!  Thanks for stopping by!
Thank you to Anne Byrn, author of The Cake Mix Doctor.