Sour Cream Coffee Cake
Some signature characteristics of this Sour Cream Coffee Cake are indicated by a dark brown color alone the outside and bottom. Additionally the inside would be a light yellow color. There should also be visible layering of brown sugar inside that should be gooey when done.
I also made my own sour cream for the recipe. Sour cream should have a flavor similar to that of plain yogurt, but slightly more tart. It should be somewhat thick, but not overly viscus.
1. Ingredients.
The cake batter was made with 2 stick of butter, 2 cup of all purpose flour, 2 cup of granulated sugar, 2 large egg, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of homemade sour cream, and 1 teaspoon of vanilla extract.
The streusel mixture is made of 1/2 cup finely chopped pecans, 1/2 cup brown sugar, 1 1/2 teaspoon ground cinnamon. These ingredients are mixed in a bowl.
The icing is made of 1 cup of confectioners' sugar, 1 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla extract
2. Making the batter
First the granulated sugar and butter are creamed until they are a fluffy white mixture:
The 2 large eggs was added in individually and beaten well.
Separately a mixture of the flour, salt and baking soda is sifted.
It is added in thirds to the batter. Between the thirds, half the sour cream is added and beaten is as well.
After adding flour, the batter becomes thicker and has a more dough-like texture.
After adding sour cream, the batter becomes smoother and more viscous:
Vanilla is added and stirred in:
The final batter should look like this:
2. Putting in the oven.
1/3 of the batter is poured into the tube tin. Half the pecan mixture is then sprinkled in:
More batter is poured in, followed by the remaining pecans, followed by the remaining batter, as to layer the cake. It looks like this before going in the oven:
It goes in the oven at 350 degrees F
After about 50 minutes, the cake was not level, but was coloring similar to how it did in the practice run. It began to collapse, but kind of passed the toothpick test:
3. Final product:
The outside is dark while the inside maintained a lighter color. The cake however, appears to have been slightly under-baked. It is moist on the inside, but probably could have been baked for 10 minutes longer:
Icing is applied to the cake. Icing is made by mixing confectioners' sugar, vanilla extract, and milk.
Reflection:
5. Afterthought: Making of the sour cream
Sour cream is made by adding 3 tablespoons of buttermilk to 1 cup of heavy cream. I double this portion to ensure I would have enough sour cream for the recipe. The mixture sat at room temperature for about two days, and was refrigerated before baking.
6. Chemical happenings.
1. Gluten formation: The flour is mixed in with the butter mixture. Although the butter mixture contains far, the flour is mixed into the batter with wet ingredients, preventing the fat from being coated by the butter. This allows for starch formation to give rise to the cake in the absence of gluten.
2. Sour cream: Buttermilk has a concentration of lactic acid. When it is mixed with the heavy whipping cream it sours and ferments the cream. At room temperature for 1-2 days it will become sour cream. Some recipes say to squeeze lemon, so I added a couple drops of lemon juice.
3. Beating the eggs into the batter serves to both add air and denature proteins in the egg. Adding air into the batter will let the gases expand in the oven and give elevation to the cake. Denaturing the proteins allows them to form new bonds in the batter and help trap the air.
7. Ingredients
Recipe adapted from:
http://www.foodnetwork.com/recipes/trisha-yearwood/sour-cream-coffee-cake-2159946
I also made my own sour cream for the recipe. Sour cream should have a flavor similar to that of plain yogurt, but slightly more tart. It should be somewhat thick, but not overly viscus.
1. Ingredients.
The cake batter was made with 2 stick of butter, 2 cup of all purpose flour, 2 cup of granulated sugar, 2 large egg, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of homemade sour cream, and 1 teaspoon of vanilla extract.
The streusel mixture is made of 1/2 cup finely chopped pecans, 1/2 cup brown sugar, 1 1/2 teaspoon ground cinnamon. These ingredients are mixed in a bowl.
The icing is made of 1 cup of confectioners' sugar, 1 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla extract
2. Making the batter
First the granulated sugar and butter are creamed until they are a fluffy white mixture:
The 2 large eggs was added in individually and beaten well.
Separately a mixture of the flour, salt and baking soda is sifted.
It is added in thirds to the batter. Between the thirds, half the sour cream is added and beaten is as well.
After adding flour, the batter becomes thicker and has a more dough-like texture.
After adding sour cream, the batter becomes smoother and more viscous:
Vanilla is added and stirred in:
The final batter should look like this:
2. Putting in the oven.
1/3 of the batter is poured into the tube tin. Half the pecan mixture is then sprinkled in:
More batter is poured in, followed by the remaining pecans, followed by the remaining batter, as to layer the cake. It looks like this before going in the oven:
It goes in the oven at 350 degrees F
After about 50 minutes, the cake was not level, but was coloring similar to how it did in the practice run. It began to collapse, but kind of passed the toothpick test:
3. Final product:
The outside is dark while the inside maintained a lighter color. The cake however, appears to have been slightly under-baked. It is moist on the inside, but probably could have been baked for 10 minutes longer:
Icing is applied to the cake. Icing is made by mixing confectioners' sugar, vanilla extract, and milk.
Reflection:
5. Afterthought: Making of the sour cream
Sour cream is made by adding 3 tablespoons of buttermilk to 1 cup of heavy cream. I double this portion to ensure I would have enough sour cream for the recipe. The mixture sat at room temperature for about two days, and was refrigerated before baking.
6. Chemical happenings.
1. Gluten formation: The flour is mixed in with the butter mixture. Although the butter mixture contains far, the flour is mixed into the batter with wet ingredients, preventing the fat from being coated by the butter. This allows for starch formation to give rise to the cake in the absence of gluten.
2. Sour cream: Buttermilk has a concentration of lactic acid. When it is mixed with the heavy whipping cream it sours and ferments the cream. At room temperature for 1-2 days it will become sour cream. Some recipes say to squeeze lemon, so I added a couple drops of lemon juice.
3. Beating the eggs into the batter serves to both add air and denature proteins in the egg. Adding air into the batter will let the gases expand in the oven and give elevation to the cake. Denaturing the proteins allows them to form new bonds in the batter and help trap the air.
7. Ingredients
Recipe adapted from:
http://www.foodnetwork.com/recipes/trisha-yearwood/sour-cream-coffee-cake-2159946
Your blog is very easy to follow and concise! The sour cream coffee cake sounds interesting to say the least. I like how you showed the pecans being put in in a type of progression with the three pictures. One thing that confused me was the sour cream making it more viscous. Why is that? Does the "sour" cream have the same properties as cream?
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