SOUR CREAM COFFEE CAKE

Oh my goodness, you guys.  This low cake. as a result of if you're keen on some sensible ol’ intentional low cake, I’m telling you, this direction is that the best possible. And it conjointly happens to be unbelievably straightforward.  Trust me, if we have a tendency to may create it back in those days, anyone will create it ?

Just confusion an easy soured cream cake batter and so whisk along an easy cinnamon-sugar topping.  I used McCormick Ground Cinnamon, that has been doing sensible add my room this season.  I’ve already undergone 2 bottles!  ?

Then you only layer 1/2 the cake batter in a very baking dish, sprinkle on 1/2 the cinnamon-sugar mixture, repeat with the remaining cake batter, repeat with the cinnamon-sugar…and then bake to delicious perfection.

Pro tip on the batter-spreading though: Since the batter is fairly sticky, it are often a bit tough to unfold. thus i like to recommend adding it to the pan in tiny clumps, then spreading it around with a rubber spatula till sleek and even.  And if the batter is projecting to your rubber spatula an excessive amount of, simply spray it with some cookery spray!

Then, if you’re extremely feeling indulgent, you almost certainly ought to plow ahead and drizzle on a fast and straightforward glaze.   I mean, you actually ought to. Then, this attractive low cake are able to serve and revel in.  And yes, that scrumptious line of cinnamon sugar baked into the center of the cake is that the best.

INGREDIENTS:

COFFEE CAKE INGREDIENTS:

• 1/2 cup (1 stick) butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (12 ounce) reduced-fat sour cream
• 1 teaspoon McCormick Vanilla Extract, homemade or store-bought

CINNAMON-SUGAR TOPPING INGREDIENTS:

• 1 1/2 teaspoons McCormick Ground Cinnamon
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 cup chopped pecans or walnuts (optional)

OPTIONAL GLAZE:

• 1/2 cup powdered sugar
• 1-2 teaspoons milk

DIRECTIONS:

TO MAKE THE COFFEE CAKE:

1. Preheat oven to 350°F.  Spray a 9 x 13-inch baking pan with cooking spray, set aside.  Prepare the cinnamon-sugar topping (see below), set aside.
2. In the bowl of a stand mixer, cream together butter and sugar on medium-high speed for 2 minutes until light and fluffy. Add the vanilla and add the eggs to the mixture, one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.  Add half of the dry ingredients mixture to the butter mixture, and mix on medium-low speed until just combined.  Add in half of the sour cream, and mix until combined.  Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream.
4. Pour half of the batter into the prepared baking pan, and spread it around so that it covers the bottom of the pan in an even layer.  Sprinkle half of the cinnamon-sugar topping evenly on top. Spread the remainder of the batter on top in an even layer (<– although note that the batter will be sticky and difficult to spread, so I recommend adding with a spoon in little clumps, and then use a rubber spatula to help spread it out in an even layer).  Sprinkle the remaining cinnamon-sugar topping evenly on top.
5. Bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.  Remove from the oven, then drizzle with the glaze if desired (see below).
6. Serve warm.  Or let the cake cool to room temperature, then cover and keep for up to 3 days.

TO MAKE THE CINNAMON-SUGAR TOPPING:

1. Whisk all ingredients together in a small mixing bowl until combined.

TO MAKE THE GLAZE:

1. Whisk powdered sugar and milk together until smooth.  Add more milk if you’d like to thin out the glaze, or more powdered sugar if you’d like to thicken it.

Recipe From : Gimme Some Oven