Holly's Coffee Cake
My friend Holly Gordon makes the best coffee cake I have ever tasted. So good in fact that I convinced her to let me include it in my latest cookbook, "More Than Salt & Pepper" published by Whitecap Books. If you don't have the book, here it is for you to try.
Ingredients:
Topping:
1/2 cup sugar
1 tsp. cinnamon
3/4 cup chopped nuts (walnuts, pecans etc)
Cake:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs, beaten
2 cups sour cream
1 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
pinch of sea salt
1 tsp. pure vanilla extract
Method:
1. Mix the topping ingredients together in a small bowl, divide in half and set aside.
2. Beat the butter until creamy, add the sugar and cream until fluffy. Beat in the eggs one at a time. Fold in the sour cream. Sift together the flour, baking soda, baking powder and salt, fold this into the batter along with the vanilla extract. Pour half the batter into a greased and floured 9 inch springform pan.
3. Sprinkle half of the topping mixture over the batter, spoon the remaining half of the batter on top and finish with the remaining topping. Bake at 350F. for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Serves 6-8.
