Coffee Cake

I know, I have posted like 5 times in a row. I swear, I didn't kill Summer and hide her in the basement. We're going to meet up soon and bring more baked goods to the table, so to speak. But until then, my sister called me up this morning and invited me over for a bite of her fresh-baked coffee cake. How could I resist?



This recipe was nabbed from allrecipes.com, and it's a good one. I promised Renee that I'd point out that this isn't her typical presentation- she usually bakes the cake in a bundt pan, with the crumbles STUFFED INSIDE (wow, yum!), but today I was supposed to bring my mini-bundt pan, and I FORGOT. Whoops! She just made it regular coffee cake style, in a big pan with the crumbles on top. I thought it was delicious, but she swears that the crumbles take on a whole new dimension when baked inside the cake, and I believe her. We'll give it another go someday soon.




Amazing Pecan Coffee Cake

Cake:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

Crumble topping (Renee says to double this part if you're going to do it 'stuffed')
1/2 cup brown sugar
1 cup chopped pecans
1 tsp. ground cinnamon
1 tablespoons butter, melted

Prehead oven to 350ºF (175ºC). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing until just incorporated. Spread batter in pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and remove foil.


My sister says that when she cooks it in her bundt pan, she fills it up halfway, uses a spatula to bring some of the batter up the sides a little, then 'fills' it with the crumble part. Then she finishes adding the batter. Today she didn't bother using aluminum foil, she just greased the pan really well. Oh, she also told me to say that you should bake it for a full hour when using a bundt pan. But as always, keep a good eye on it and it should be fine.