Russian Sour Cream Coffee Cake
At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: .
Related
Batter:
2 cups sugar
1 cup butter
4 eggs
3 cups flour
2 teaspoons baking soda
3 teaspoons baking powder
2 cups sour cream
2 teaspoons lemon juice
2 teaspoons vanilla
Topping:
1 cup sugar
1 teaspoon cinnamon
1 cup pecans, crushed into small pieces
1 tablespoon butter, melted (to use in last layer)
1) Preheat oven to 375˚ F.
2) Cream the sugar and butter in a large bowl. Add eggs and mix to combine well.
3) In another bowl, sift flour, baking soda and baking powder. Add dry ingredients to sugar-butter mixture and stir to incorporate.
4) Add sour cream, lemon juice and vanilla to the mixture and stir until combined.
4) In a small bowl, combine the first 3 topping ingredients (sugar, cinnamon and nuts).
3) Layer 1/3 of the batter into a well-greased tube pan (or angel food cake pan) and top with 1/3 of the topping mixture. Repeat with the second 1/3 of the batter, then the second 1/3 of the topping. Add the last layer of batter.
4) Mix the melted butter into the last 1/3 of the topping, sprinkle topping on top of cake and for 1 hour, or until a skewer or small knife blade inserted into the cake comes out clean.
Related
Hillary Berkowitz Nussbaum is a freelance writer who likes to cook her way through writer’s block.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO