This coffee cake is terrific. It will feed a whole crowd for breakfast or brunch. The nuts are crunchy and the cinnamon and sugar are sweet making this coffee cake rich in flavor. I served this coffee cake for a new years brunch and everyone kept coming back for seconds and eating all the extra toasted nuts that had fallen off the cake when I sliced it. This recipe originally came from Colorado Cache Cook book but I changed by adding additional nuts and whole wheat pastry flour. I also reduced the animal fat in this recipe by substituting canola oil for part of the butter and using low-fat sour cream. Don't worry you will never miss the extra fat.
Sour Cream Coffee Cake:
Servings: 15
Pre-heat oven: 300 degrees
1/2 cup canola oil
1/2 cup butter at room temperature
3 cups cane sugar
6 eggs
1/4 teaspoon salt
1/4 teaspoon soda
3 cups whole wheat pastry flour
1 cup low fat sour cream
2 teaspoons vanilla
Topping:
3 cups of chopped toasted almonds
8 tablespoons dark brown sugar
4 teaspoons of ground cinnamon
In a large bowl, cream the oil, butter and sugar together for 2 minutes on high. Add the eggs one at a time beating continually. In a small bowl measure the flour, salt and baking powder together. Add 1/2 the sour cream, vanilla and flour mixture slowly to the batter. Add the second half of the sour cream and the remaining flour mixture to the batter. Grease a tube pan with cooking spray.
On a cooking sheet, toast the 3 cups of almonds in a 300 degree oven for 10-15 minutes or until browned. Allow the almonds to cool and then chop. In a bowl, measure the chopped almonds, cinnamon and brown sugar together and mix.
Toasting Almonds on a Cookie Tray
Coffee Cake Batter
Putting the coffee cake together: Sprinkle a small amount of the topping in the bottom of the tube pan. Then add 1/2 batter to the pan. Sprinkle with 1/2 the topping then the other 1/2 of the batter. Finish with the rest of the topping. Bake at 300 degrees for 1 1/2 hours.
Putting the Cake together by layers
Slice of Sour Cream Coffee Cake
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