Anne McCabe's Sour Cream Coffee Cake
My friends are a constant inspiration in my life, but also in my kitchen. They are this amazing group of cooks and bakers who have been doing it for years and years. This recipe is from Kate, one of the girls. It is her Aunt Mary's friend's recipe and perfect for tea in the afternoon or coffee in the morning. Anytime really would be wonderful. As I was making this it reminded me of the times when people baked for someone when they were new to the neighborhood or who had just had a baby. This would be the perfect cake to bake for someone, even just to brighten their day! I loved how the recipe was written and worded so I am doing it exactly how it was presented to me.
1/4 lb butter (1 stick) (I used unsalted) 1/2 cup light brown sugar
1 cup sugar 1 teaspoon cinnamon
2 eggs 1 cup chopped nuts (I used pecans)
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pure vanilla
1. Mix the topping ingredients in a bowl and set aside.
2. Grease an angel cake pan and set it aside. (You could use a bundt pan, but I used the angel cake pan)
1. Cream the butter and sugar in a bowl. (I used my electric mixer)
2. Add eggs and beat well.
3. Mix in the sour cream.
4. Add the dry ingredients.
5. Add the vanilla.
6. Pour half of the batter into the greased angel cake pan. (my batter was thick, just to let you know)
7. Add 3/4 of the topping mixture to the batter in the pan.
8. Add the other half of the batter to the pan.
9. Top with the remaining topping mixture.
10. Bake at 350 degrees for 32 to 35 minutes. (I think my oven is off because I had to bake it for about 45 minutes)
My Notes: Let the cake cool for a bit before removing it from the pan, I learned that lesson the hard way. Also, in my rebellious nature, I threw a few pepitas on top, which are raw pumpkin seeds, just because I had them.