September was a rocky month for me – one filled with too many downs and not enough ups. So, I’m looking towards October for a fresh start and I’m in the mood for some old fashioned, comfort food. For me, that means I dust off my recipe box from yester-year (yes, I really still have a box filled with my teenage, handwritten recipes), pull out my most memorable recipes, fire up the oven, grease a cake pan or two and start my baking engines. Are you ready to #baketogether ? I could use the company so I sure hope you are fired up.
I selected Classic Sour Cream Coffeecake for this months’ #baketogether because it is, well, a classic – one that should be in every recipe box even if yours in stashed on your computer. The flavors are traditional: cinnamon, nutmeg (I like mine freshly grated), butter, brown sugar and sour cream. The method is straight-forward and the batter can even be made with a hand-held mixer (just like my Mom used). It’s these qualities that make it such a great #baketogether recipe. This base recipe is perfect as is YET there’s literally hundreds of ways for everyone to switch things up. It’s the perfect vanilla canvas that’s just waiting for some twisting and shaking.
Want a few suggestions? Mull these over and see what strikes your fancy:
Change the shape. Make muffins or loaves or even double the recipe and bake in a tube pan.
Change the flavor. Take the “spice “out. Add pears or apples or dried fruit. Try ginger (you know how I love ginger in all forms) or almond.
Change the Streusel. Add chocolate or nuts or oatmeal or ???
Change the sour cream. Buttermilk or yogurt would be delish.
Or.. change ’em all! It’s completely up to you. Remember, #baketogether is all about sharing your take on this recipe with us – just as if we were all together in one (big) kitchen swapping ideas, inspirations and forkfuls. All you need to do is bake and post your version (pix please too), link back to my post, leave a comment on this post with your link and then share with your friends, readers, tweeters and followers.
I can’t wait to see how everyone spins this classic – I’m thinking we’ll see some serious innovation this month. As always, I’ll post a round up in the beginning of November – I wouldn’t want anyone to miss even one of these variations.
Wish you and yours a very “ROCK”-tober!
ps. I’d hate for you to miss any #baketogether recipes or round ups so go ahead and sign up for my rss feed. It’s up there on the right hand side.
My Kitchen Wisdom:
- Streusel is made w/ dark brown sugar to offer more contrast w/ the cake BUT, if you don’t mind a more subtle-looking swirl in the cake, it can easily be made with light brown sugar.
- If you weigh your dry ingredients, I love you. If you don’t, I love you anyway… but I hope you will spoon and level your flour NOT scoop and level. If you do the latter, you’ll add too much flour to the batter and your cake will be dense and you will be sad.
- The cake tastes best when baked a day or two before serving but can also be served warm from the oven.
Classic Sour Cream Coffeecake
Makes 8 to 10 servings.
For the streusel:
2/3 cup (4 5/8 ounces) firmly packed dark brown sugar
3/4 cup ( 3 3/8ounces) all purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted and cooled
For the cake:
2 cups (9 ounces) all purpose flour
1 1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
Pinch of ground cloves
8 tablespoons (4 ounces) unsalted butter, softened
1 1/4 cups (8 3/4 ounces) firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sour cream, at room temperature
To make the streusel:
In a small bowl, combine the brown sugar, flour and cinnamon. Drizzle over the melted butter and, using a fork (or use your fingers), mix the ingredients are well blended and form small crumbs. Pop in the frig while you make the cake batter.
To make the cake:
Position an oven rack in the center of the oven. Heat oven to 350°F. Lightly grease and flour the sides and bottom of a 9 x 2-inch square baking pan.
In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until well blended. In a large bowl, beat butter, sugar and vanilla with an electric mixer fitted with the paddle attachment on medium speed until well blended, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stop to scrape the bowl and beaters as needed. Add about half of the flour mixture and mix on low speed just until blended. Add the yogurt and continue mixing just until blended. Using a rubber spatula, fold in the remaining flour mixture.
Scrape half of the batter (about 1lb 2 ounces for those of you who use a scale) into the prepared pan and spread evenly. Evenly scatter half of the streusel mixture over the batter. Spoon the remaining batter evenly over the streusel and spread evenly. Scatter the remaining streusel evenly over the top.
Bake until the top is browned and a pick inserted in the center of the cake comes out clean, 43 to 45 minutes. Cool the pan on a wire rack until warm or room temperature. [/print_this]