Seattle's Best Sour Cream Coffee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 T double-strength coffee or espresso
1 tsp vanilla extract
1¾ cups sifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/3 cup firmly packed light brown sugar
1/3 cup toasted, chopped hazelnuts*
1 tsp ground nutmeg
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Directions: |
Directions:Place butter and sugar in mixer and mix until light and fluffy.
Add eggs, coffee, and vanilla. Continue beating until thoroughly mixed.
Mix together flour, baking powder, soda and salt. Mix into butter mixture alternately with sour cream.
Spread into greased and floured springform pan with middle.
Toast hazelnuts and mix with brown sugar and nutmeg.
Sprinkle over batter.
Bake at 350º for 20 to 25 minutes or until toothpick inserted in middle comes out clean. |
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Personal
Notes: |
Personal
Notes: To toast hazelnuts: put nuts on a cookie sheet in a single layer and place in a 375 degree oven for 10 minutes.
Remove from oven and allow to cool slightly. Place nuts between two rough terrycloth towels, and rub off as much of the nuts brown skin as you can, or rub a handful of nuts between your palms, or a single difficult to skin nut between forefinger and thumb.
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