Sour Cream Coffee Cake Zingerman's / or Lemon Poppy
Zingerman's Bakehouse Cookbook (Amy Emberling & Frank Carollo) p 76
This cake is so rich that it keeps very well at room temp for at least 2 weeks, if wrapped well. It also freezes nicely. Wrap it carefully in plastic wrap & then put it in a plastic freezer bag or airtight container. It will hold well for up to 3 months in your freezer.
Ingredients
- Lemon poppy variation:
- walnut halves 1 cup plus 2 tbs = 132 g (I used pecans)
- brown sugar 3 tbs packed = 41 g
- ground cinnamon 2 tsp
- granulated sugar 2 cups = 395 g
- unsalted butter, room temp 1 cup = 227g
- large eggs 3
- sour cream 3/4 cup plus 3 tbs = 227g
- vanilla extract 1 1/2 tsp
- ap flour 2 1/3 cups = 336g
- baking soda 1/2 tsp
- sea salt 1 tsp
- Omit nut filling
- add:
- 1 tsp lemon OIL /or some fresh lemon juice & zest & a little lemon oil to boost the flaver
- 1 cup (130g) of poppy seeds
- to batter at the end of the mix
- Bake at same temp & time as sour cream coffee cake
Preparation
Step 1
Preheat oven to 325 for nuts, 300 for cake
Spray 9" (9 cup) bundt pan w non stick cooking spray, coat w flour
Toast the nuts on a sheet tray in 325 oven til deep golden brown - approx 10 mins-stir & check often
Turn oven down to 300
In small bowl mix together toasted nuts, brown sugar & cinnamon. Set aside
In large mixing bowl combine sugar & butter, cream on medium speed til the color lightens
Add the eggs 1 at a time creaming thoroughly after each egg til the mixture is homogeneous
Add sour cream & vanilla, mix briefly til light & creamy
Scrape sides of bowl to make sure all ingred are evenly incorporated
Combine the flour, baking soda & salt in separate medium bowl, mix to combine
Add flour mixture gradually to the creamed mixture on low speed til mixture is homogeneous
Scoop one third of the batter into prepared bundt pan, smooth evenly over bottom of pan w aspoon
Sprinkle one half of the nut mixture evenly over the batter
Cover w another third of the batter
Smooth it evenly over the nut mixture & to the edges of the pan
Sprinkle the remaining nut mixture evenly over the batter
Spread the remaining mixture evenly over the nut mixture
Bake for 60 mins or til skewer comes out clean
Cool for 15 mins Do not leave the cake in the pan for much longer than this.
The brown sugar in the nut filling might stick to the sides of the pan & make it dif to release the cake
Put a wire cooling rack on top of the bundt pan & invert pan to release cake
Cool to room temp before eating