Ruth's Sour Cream Coffee Cake

Discussion in 'Food and nutrition' started by The Queen Of Ca, May 11, 2004.

  1. >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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