T
The Queen Of Ca
Guest
>From the Moosewood Restaurant Book of Desserts
Ruth's Sour Cream Coffee Cake
1 cup butter at room temperature 1-1/2 cups plus 1
tablespoon sugar 2 eggs
3/4 cup sour cream 1 teaspoon vanilla
4/2 teaspoon baking powder
5/2 teaspoon baking soda
6/2 teaspoon salt 2 cups unbleached white flour 1 cup
toasted pecans* 1 teaspoon ground cinnamon
7/4 teaspoon ground nutmeg (optional)
*I have substituted both walnuts & macadamia nuts for the
pecans with great success.
Preheat the oven to 350. Butter and flour a Bundt pan or 8"
square cake pan. Cream the butter with 1-1/2 cups of the
sugar. Beat in the eggs until thoroughly blended. Beat in
the sour cream, vanilla, baking powder, baking soda, and
salt. Finally, stir in the flour by hand until completely
incorporated. In a food processor or by hand, coarsely chop
the pecans. Toss the chopped nuts with the remaining
tablespoon of sugar, the cinnamon and the nutmeg, if using.
Spoon half of the batter into the prepared pan. Sprinkle all
of the nut mixture evenly over the batter in the pan. Spoon
the rest of the batter into the pan and bake the coffeecake
until a knife inserted in the center comes out clean, about
50 minutes for a Bundt cake and 55 to 70 minutes for a
square cake. Cool in the pan on a rack. If making the Bundt
cake, turn it out onto a plate after ten minutes. Serve warm
or at room temperature.
--
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Ruth's Sour Cream Coffee Cake
1 cup butter at room temperature 1-1/2 cups plus 1
tablespoon sugar 2 eggs
3/4 cup sour cream 1 teaspoon vanilla
4/2 teaspoon baking powder
5/2 teaspoon baking soda
6/2 teaspoon salt 2 cups unbleached white flour 1 cup
toasted pecans* 1 teaspoon ground cinnamon
7/4 teaspoon ground nutmeg (optional)
*I have substituted both walnuts & macadamia nuts for the
pecans with great success.
Preheat the oven to 350. Butter and flour a Bundt pan or 8"
square cake pan. Cream the butter with 1-1/2 cups of the
sugar. Beat in the eggs until thoroughly blended. Beat in
the sour cream, vanilla, baking powder, baking soda, and
salt. Finally, stir in the flour by hand until completely
incorporated. In a food processor or by hand, coarsely chop
the pecans. Toss the chopped nuts with the remaining
tablespoon of sugar, the cinnamon and the nutmeg, if using.
Spoon half of the batter into the prepared pan. Sprinkle all
of the nut mixture evenly over the batter in the pan. Spoon
the rest of the batter into the pan and bake the coffeecake
until a knife inserted in the center comes out clean, about
50 minutes for a Bundt cake and 55 to 70 minutes for a
square cake. Cool in the pan on a rack. If making the Bundt
cake, turn it out onto a plate after ten minutes. Serve warm
or at room temperature.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/