Coffee Cake Double Sour Cream by Naughtysquirrel

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Coffee Cake Double Sour Cream
Submitted by Naughtysquirrel on August 09, 2010 at 5:31 am

DESCRIPTION
Recipe by Marcy Goldman

SUMMARY
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INGREDIENTS
This is the Coffeecake that I made and posted on our blog....it's a Marcy Goldman recipe that I got for free on the Clabber Girl Newsletter . so I'm guessing that it's out here in cyberspace and I'm gonna share it.

Double Vanilla Sour Cream Coffeecake
Ingredients:
Vanilla Cinnamon Streusel:
Scrapings of 1 large vanilla pod
1/2 cup all-purpose flour
1 cup chopped pecans
1/3 cup white sugar
1/3 cup brown sugar, firmly packed
1 tablespoon cinnamon
1 teaspoon cocoa
1/3 cup unsalted butter, melted
Cake:
1 cup unsalted butter
1-1/2 cups sugar
4 eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
Finishing Touches:
Sugar, cinnamon
Instructions:
Preheat oven to 350 F. Generously spray a 9 or 13 baking pan with non-stick cooking spray. Line a baking sheet with parchment paper and place pan on it.

For the Cinnamon Swirl Layer, prepare the vanilla scrapings. Then, in a medium bowl blend the flour, pecans, white sugar, brown sugar, vanilla scrapings, cinnamon, cocoa and then add in the butter and stir to make a grainy mixture.

For the cake, in a mixer bowl, cream the butter and sugar until fluffy. Add in the eggs and vanilla and some of the flour called for to make a smooth mixture. Fold in remaining flour, baking powder, baking soda, salt and sour cream to make a smooth batter. Spoon 1/3 of the batter into the pan. Top with a third of the Vanilla Cinnamon Streusel. Top with another third of the batter, another third of the streusel, the last of the batter and last of the topping. Swirl slightly with a butter knife. Dust top of cake with cinnamon and sugar to ensure top of cake is well covered with topping and cinnamon/sugar. Bake until cake seems firm to the touch, 50-55 minutes. Cool on a wire rack before cutting and serving.

Serves 10-12

Recipe by Marcy Goldman

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