Dru Tevis from Fork and Flask is making sour cream coffee cake in the DelmarvaLife kitchen today.
Sour Cream Coffee Cake:
Half Sheet Pan
Sour Cream 175g ¾ cup
Buttermilk 175g ¾ cup
Baking Soda 4g 1 t
Sugar 110g ½ cup
Dark Brown Sugar 90g ½ cup
Cinnamon ½ t ½ t
AP Flour 405g 3 cups
Baking Powder 9g 2 t
Salt 4g 1 t
Unsalted Butter,
softened
226g 2 sticks
Sugar 350g 1 ¾ cups
Eggs 3 ea 3 ea
Vanilla Extract 10g 2 t
In a medium bowl mix sour cream, buttermilk and baking soda and
allow to sit at room temp for 1 hour.
In a small bowl, combine sugar, dark brown sugar and cinnamon. Set
aside.
MAKE CRUMB TOPPING RECIPE BELOW AND THEN CONTINUE WITH
CRUMB CAKE RECIPE.
In a medium bowl whisk all purpose flour, baking powder and salt.
In a stand mixer with a paddle attachment, cream butter and sugar
until light. Add eggs one at a time, scraping down the bowl after each
addition and then beat until light and fluffy (about 2 minutes). Add
vanilla extact and mix to incorporate.
Add about 1/3 of the flour mixture followed by ½ of the sour cream
mixture and mix on low just until combined. Repeat with another 1/3
of flour mixture, remaining half of sour cream mixture, and finish with
remaining 1/3 of flour mixture.
Spread batter into greased half sheet pan.
Top with cinnamon sugar mixture. Top with crumb mixture.
Bake until cake is golden brown and springy to the touch
Bake @345F for about 20 minutes (turning half way).
Crumb Topping
Flour 700g 4 cups
Dark Brown Sugar 380g 1 2/3 cups
Cinnamon 14g 1 T
Butter, melted 454g 4 sticks
Salt 5g 1 t
Combine flour, dark brown sugar, and cinnamon in a large bowl. Add
melted butter and toss until large crumbs form.
