Cover and let stand at room temperature.Cut cake into squares and serve slightly warm or at room temperature. Cool cake in dish on rack at least 30 minutes.ĭO AHEAD: Can be made 1 day ahead. In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla together until smooth. Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. To make the sour cream coffee cake muffins: Preheat the oven to 425 degrees F and line a muffin pan with papers. Squeeze small handfuls of topping together to form small clumps. Transfer cake batter to prepared baking dish spread batter evenly with rubber spatula or offset spatula. Add flour mixture in 3 additions, beating just until incorporated after each addition. Add sour cream and vanilla extract and beat just until blended. Add eggs 1 at a time, beating until well blended after each addition. Add sugar and beat until light and fluffy. Using electric mixer, beat room-temperature butter in large bowl until smooth. Sift flour, baking soda, baking powder, and salt into medium bowl. ![]() Butter 13 x 9 x 2-inch glass baking dish. Position rack in center of oven and preheat to 350☏. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Add warm melted butter and stir to blend. Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend.
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