Friday, December 08, 2006

My Apologies: A June Cleaver moment

Sour Cream Coffee Cake

CAKE:1 c. butter, softened2 c. granulated sugar2 eggs1 1/2 c. flour1 1/2 tsp. baking powder1/2 tsp. salt1 c. sour cream1/2 tsp. vanilla extractTOPPING:1 c. pecans, chopped2 tbsp. granulated sugar1 tsp. ground cinnamonGLAZE:1/4 c. butter1/2 c. semi-sweet chocolate chipsPreheat oven to 350 degrees. FOR CAKE: cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth. In a medium bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well. Gently fold in sour cream and vanilla.FOR TOPPING: Combine all ingredients in small bowl. For glaze, melt butter and chocolate chips in small saucepan over low heat, stirring until smooth. Sprinkle 2 tablespoons topping in bottom of greased and floured 9 inch tube pan. Spoon 1/2 of cake batter into pan. Sprinkle 4 tablespoons topping over batter and drizzle 1/2 cup glaze over topping. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan. Turn onto serving plate. Drizzle remaining glaze over top of slightly warm cake.NOTES: As with every cake I have made lately, this one calls for a tube pan. I used a 13x9 lasagna-type pan with stellar results. You should check the cake for doneness at about 50 minutes if you use a flat pan. I used walnuts instead of pecans, since that is what I had available. When I ran out of vanilla I added in some lemon zest. Tasty.

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