sour cream coffee cake

I am getting the hang of adding sour cream to cake recipes. It makes the cake soft and moist.

You can vary the recipe in this post by adding some streusal to the cake. What you would need to do is to pour 1/2 of the batter into the prepared cake pan, add 3/4 of the streusal, pour the balance batter and then sprinkle the remaining streusal on top. If you wish to add streusal, you would need to use a ring pan instead of a bundt pan.

INGREDIENTS

2 1/2 cups cake flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

175g butter (softened)1

1/2 cups brown sugar

3 eggs

1 1/2 tsp orange essence

250g sour cream (softened)

METHOD

1. Preheat the oven to 175 degrees celsius.

2. Grease and flour a bundt pan. Set aside.

3. Sift the cake flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy. Add the eggs, 1 at a time, mixing well with each addition. Add the orange essence and sour cream and mix well.

5. Fold in the flour mixture and mix until combined.

6. Pour the batter into the prepared pan and bake for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.

TIP

If you wish to add streusal, you would need to place in a bowl 1/4 cup brown sugar, 1/2 cup plain flour, 1 1/2 tsp ground cinnamon, 1 1/4 tsp salt and 3 tbsp cold butter (cut into small pieces). Using your fingers, mix the ingredients until it comes crumbly. Stir in 3 1/4 cup chopped walnuts and mix well.