Sunday, October 3, 2010

Four-Way Sour Cream Coffee Cake


1-1/2 cup butter, softened
1/2 cup cream cheese
1-1/2 cup granulated sugar
1-1/2 cup light brown sugar
4 eggs
1-1/4 cups sour cream
1/2 tsp. vanilla extract
3 cups flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup turbinado sugar, like Sugar in the Raw
Ground cinnamon to taste


1/2 cup blueberries
1/2 cup chopped walnuts
1/2 cup mixture of chocolate and peanut butter chips
1/2 cup chopped apples tossed with cinnamon sugar
*Note: Warm caramel sauce would make for an excellent drizzle on the coffee cakes*


Preheat oven to 350°F. In a large bowl, cream together the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Mix in the 3 cups of flour, the 1-1/2 tsp. of ground cinnamon, the baking powder, and the salt. Fill each one of the four molds of the Technique Supersized Silicone Baking Pan halfway with the cake batter. Top one of the half-filled molds with 1/4 cup blueberries, one with 1/4 cup of chopped walnuts, one with 1/4 cup of the chocolate and peanut butter chips, and the last mold with 1/4 cup of cinnamon-sugar apples. Top each mold with the remaining cake batter and sprinkle with the remaining 1/4 cup of corresponding garnish. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake in the oven for 28 — 32 minutes until set, or until a toothpick can be inserted near the center and come out clean.

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