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Terry Sears, a Williamson, N.Y. resident, wrote us awhile back to tell us he'd just started using King Arthur Flour, and was most impressed. He also asked if we'd like a recipe for his "Knock Your Socks Off Sour Cream Coffeecake." How could we resist? We wrote right back and said we'd love the recipe, which Mr. Sears sent to us promptly, along with this letter.
"I am sending you the recipe for the great sour cream coffeecake. I sincerely hope that you're as pleased with it as my family always is. I believe that the unique feature of this cake is in the mixture of vanilla with cinnamon and sugar. The aroma alone will draw people to the kitchen.
"I am kitchen manager at a child care center and we use a version of this cake (increased to serve 70 little snackers) as a special treat. We always get rave reviews on 'Cinnamon Cake Day'!" Thanks, Terry.
1/2 cup shortening*
1 cup sugar
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup granulated sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)
Cream shortening, sugar and eggs. Mix together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream.
Grease and flour a regular-sized tube pan**. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.
Bake in a preheated 350°F oven for 25 to 30 minutes, or until cake tests done. Cool 10 to 15 minutes, and remove cake from pan. Place cake right-side-up (topping up) on a plate to serve.
*I usually use a butter-flavored shortening, or margarine.
**I make this in a 9 x13-inch pan if it's for family, and just serve it right from the pan in squares.
Note: This coffeecake is also delicious made with plain or vanilla yogurt, or buttermilk. If you bake it early in the morning, you can carry it outside for an al fresco breakfast before work!
If you make this in a 9 x 13-inch pan -- a handy, stable size for transporting to picnics or potlucks -- be aware that you'll have to spread the batter quite thinly to cover the bottom of the pan. Spoon half into the pan, using a rubber spatula to spread batter out evenly; sprinkle on half the topping; then drop the remaining batter, in spoonfuls, on top. Don't bother to try to spread it around; just sprinkle with the rest of the topping. Cake will puff up and look fine by the time it's done.
Nutrition information per serving (1/20 of recipe, 51 g): 188 cal, 9 g fat, 2 g protein, 10 g complex carbohydrates, 14 g sugar, 1 g dietary fiber, 31 mg cholesterol, 137 mg sodium, 45 mg potassium, 1 mg iron, 52 mg calcium, 41 mg phosphorus. Note: using lowfat yogurt or lowfat buttermilk in place of sour cream will lower fat to 7 g.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 5, May-June 1992 issue.