Making a Sour Cream Coffee Cake

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I have been waiting with bated breath for an appliance to show up in one of your demonstrations and it has finally arrived.  Now I can sleep better knowing electricity was used in this new revelation.  I love dense and heavy cakes and I'm headed down to make one right now.  Since I am a mixer addict I might cream longer but that is only for own pleasure not a criticism.  No company and an entire cake to myself.
 
Speaking of Cakes...

Kelly - made a Chiffon cake last week and tried your method using the dough hook to fold the egg yolk mixture into the beaten whites, used my Kitchenaid though.  It worked quite well, but I missed the visceral feel of manually folding in the mixture.  Plan on making the same Chiffon Marble cake to take to a party this weekend, I'll do it manually and see if there is any difference in the finished product...
 
Kevin

Thank you so much for sharing your recipes with us.

I enjoy watching them all, and, forward many to friends and family.

Tonight I went to dinner at a friend's house, and guess what she served for dessert?

Your Sour Cream coffee cake.

 

It was D-E-L-I-S-H!!!

 

Thanks again for the recipes and posting,

 

Gary

 

gadgetgary++7-5-2011-22-11-43.jpg
 
Gone in one meal

I had 22 for the 4th of July.  I made three fresh strawberry pies and a Sour Cream Coffee Cake.  The guest went back until all the pie. cake and dinner rolls were wiped clean.  It was fun to make and I used butter.  I should be getting my Paula Deen "Butter is Better Badge" anyday.

mixfinder++7-6-2011-01-13-30.jpg
 
Correct me if I am wrong but I believe the term coffee cake just refers to the tradition of having cake as a snack with your mid afternoon coffee  - there is no coffee in the cake.  It is like having scones/biscuits with your 4 pm tea. 

 

Gary
 
Al - there is no coffee in the cake itself. It's made to be eaten along with a cup of coffee...the two go well together, so it is referred to a "coffee cake."

Two sticks of butter or margarine weigh 1/2 pound (8oz)...sorry, I can't do the metric conversion!
 
Honey Buns

I live in a remote area of the state which has large German Baptist population. They tend to shop at one store which has brought in a full isle of survivalist foods. One item I purchased was dehydrated honey which is excellent for rolls. I also bought powdered eggs and dried buttermilk which makes the bread brioche like. All these items are similar to what commercial bakeries use and it makes bread so light it's like yeast flavored Angel Food. The Cinnamon Swirl Polish Sour Cream Coffee cake was insanely good. I watched the guests go back for another sliver until it was completely gone. Not a crumb left by 5:00 pm. The cake held it's own against three fresh strawberry pies and the cake was gone before the last piece of pie.

mixfinder++7-6-2011-14-28-12.jpg
 
Coffee cake

Kevin

Thank you for the conversion, I am more than old enough for imperial measures to be fine.

I did wonder about the name as I have a recipe for a "Morning Coffee Cake", which I was surprised to find, when I made it, that again it had no coffee in it!

It was then I realised, just like yours, that it was to eaten at a coffee morning - Duh!

Thanks for the info

Al
 

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