Lots of sour cream leftover from the holiday entertaining season!
I decided to try a new recipe from one of my existing cookbooks. Great Coffee Cakes, Sticky Buns, Muffins and More, by Carol Walter. This is a book I bought in Hong Kong at Page One in Times Square. This English book store has an excellent selection of baking books except you can’t look inside because all the books are shrink wrapped! Regardless of this inconvenience I added many books to my collection while living there. In the book I used today, I found a classic coffee cake recipe that used sour cream. You need to plan ahead as the sour cream, mixed with baking soda, must sit for an hour at room temperature before starting. The ingredients used were all simple pantry staples. I used regular granulated sugar instead of superfine and the brown sugar was not dark as suggested. I found the technique to be very wordy. This might prove a bit cumbersome for an experienced baker but those new to baking will appreciate the detailed steps. I do not recall having to beat a batter so much (more than ten minutes to add the sugar and eggs into the butter), particularily for a coffee cake, but the result was worth it. I did use an angel food cake pan lined with parchment and the cake released from the pan beautifully when inverted. Didn’t bother with the detailed steps suggested for removing the cake. This cake has a wonderful consistency. All the full buttery flavor of a regular coffee cake but very light with a fine crumb. Melts in your mouth. The author was right when she described the cake, “Although many recipes for this type of cake exist, I think this one is extra special.” This would definitely win you some rave reviews if you were to bake it for your next gathering, regardless of the time of day.