Lunch With Loni

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Strawberry Glazed Sour Cream Coffee Cake June 27, 2013

Filed under: Uncategorized — lonislens @ 2:03 am

I decided I needed to try out more recipes from my actual cookbooks (I have a habit of picking them up from the bargain section of the book store and then rarely opening them).  I love how pretty bundt cakes are and I’m not a huge frosting fan so they appeal to me for that reason as well.  I also like when you can sneak “coffee” in the title of something so dessert becomes breakfast appropriate!  The cake turned out really well (there’s always the moment of anxiousness when you go to turn a cake out of a bundt pan).  The slices were very pretty with the strawberry swirl, although I would probably up the amount of preserves in the cake the next time because I would have liked a bit more swirl within the cake itself.

 

Recipe Courtesy Of: The Best Bake Sale Ever Cookbook

 

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Ingredients

Cake:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 2/3 cups strawberry preserves
  • 1/2 cup chopped walnuts or pecans  (I omitted the nuts because I wasn’t sure who at work may not like/be allergic to nuts.)
  • 3/4 cups unsalted butter, room temp.
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sour cream

Strawberry Glaze:

  • 1/3 cup strawberry preserves
  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon water

Directions

1. Preheat oven to 350 degrees. Spray or grease and flour a 10-inch tube or bundt pan.

2. Sift together the flour, baking powder, baking soda, and salt into bowl.

3. In a small bowl, combine preservatives with nuts.

4. In a large bowl with electric mixer, beat the butter, sugar, eggs, and vanilla until creamy, about 2 minutes. Add the dry ingredients alternately with the sour cream.

5. Pour one-third of the batter (about 2 cups) into the prepared pan.  Spoon half of the preserve mixture on top. Repeat. Top with remaining batter.  It looked like there wasn’t enough batter in the bundt pan but it really rose quite a bit in the oven, so don’t worry if you think the pan doesn’t look “full” enough when you put it into the oven.

6. Bake the cake in the center of the oven for 55-60 minutes.

7. Cool the cake in pan for 10-15 minutes, then turn rightside up to cool.

8. Meanwhile, make the glaze. In a small bowl, combine the preserves, confectioner’s sugar, and water and whisk until smooth. Spread the glaze over the top of the warm cake, allowing it to drizzle down the sides. Let cool.

I like that this coffee cake can be switched up depending on what you have on hand.  I could see adding some orange zest and using orange marmalade or apricot preserves.  I could also see adding almond flavoring and using raspberry preserves instead of strawberry, perhaps with slivered almonds on top.  Oh the possibilities!

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