(not a good picture. I’m not a very good food photographer at night! This was just made, came out of the oven about 20 minutes ago. Superb!)
This recipe comes from a family-made cookbook on my Mom’s side, so it’s full of delicious Dutch recipes, and some other fun things. It’s a sour cream coffee cake, with the standard brown sugar/cinnamon layer inside. I still remember the first time I made this cake. I was in grade 3 and my Oma was coming to visit us from B.C. And when my Oma comes over, that means a lot of tea will be made. (I’m somewhat of a tea granny myself, can’t get enough of the stuff.) I wanted to make something for us to have after dinner with our tea while we were playing Scrabble. I pulled out the cookbook that I had never really noticed before, and found this recipe. Even though it’s a “coffe cake”, I figured it would still be good with tea! And it was. Everyone loved it! It’s a really moist cake, not too sweet, and the perfect texture a coffee cake should be (according to me anyways!).
Sour Cream Coffee Cake:
1/4 c margarine
1 c sugar
2 large eggs
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1 c sour cream
1/2 c brown sugar
1 tsp cinnamon
Cream the butter, and then add the sugar. Add the eggs in one at a time, making sure everything is fully mixed together. In a separate bowl, mix together the dry ingredients. Then alternately add the dry ingredients and sour cream to the butter/sugar mixture.
Mix the brown sugar and cinnamon together in a small bowl. Sprinkle half of the mixture into a greased tube pan, then add half of the batter and spread carefully and evenly. Sprinkle the rest of the mixture on that and cover with the remaining batter. (If you really wanted to, you could make a little extra topping and sprinkle it on the top, which becomes the bottom anyways.)
Bake in a 350°F oven for 40-45 minutes in the lower third of the oven until a toothpick or thin knife comes out clean. You can eat it right out of the oven or room temperature! It’s awesome either way.
My favourite thing about it is that the brown sugar sprinkled on the bottom of the pan makes a sweet and crunchy crust on the outside of the cake. I love it!
I give this recipe 5 Pastry Mice out of 5!
(that’s like “bon appétit” in Dutch!)