Thursday, January 17, 2013

Sour cream coffee cake

I woke up wanting coffee cake...not any old coffee cake but yummy, cinnamony (if that's even a word ;)  delicious coffee cake... saw many recipes but good night..they called for 2 cups of butter, tons of sour cream etc... I thought hmmm... need to come up with a delicious yet less fattening version.. (you know it is the new year after all..and in moderation we can still enjoy our delicious goodies ) so I came up with this recipe.  The house smells amazing too which is an added boost to making this... don't you just love when your house smells good....mmmm... Enjoy

Sour cream coffee cake

1 stick butter/margarine, softened
1 cup sugar
1/2 cup brown sugar, packed
1/2 cup applesauce
1/2 cup sour cream
2 1/2 cups flour
1 t baking soda
2 1/4 t baking powder
pinch of kosher salt
1T vanilla
1 t almond extract

Filling:( Mix together in a bowl)

1/2 cup brown sugar, packed
1/4 cup shredded coconut
1/4 cup chopped nuts
1 1/2 T cinnamon
1/4 t nutmeg

Preheat oven to 350.  Spray a bundt pan with nonstick spray.
In large bowl cream together sugar, butter, & brown sugar.   Add eggs, beat well.  Add sour cream, applesauce, vanilla & almond extracts, mix well.  In small bowl whisk together flour, soda, baking powder & salt.  Pour 1/2 the flour mixture in the butter mixture and beat with mixer just until almost combined.  Add remaining flour mixture and mix until just the mixture just slightly comes together.  With rubber spatula fold in lightly (DO NOT OVERMIX) the remaining flour, scraping down the bowl.  Spoon 1/2 the mixture in the bundt pan (I used the back of a spoon the make the mixture in an even level).  Sprinkle the filling mixture evenly in a layer around the cake ***IMPORTANT to try and NOT get the filling up to the sides of the pan because it will bake & stick into the side of the pan and not let the cake release from the pan .  Gently spoon the remaining cake batter on top of the filling being sure to seal and spread the cake batter over the  filling layer. Bake for 45-50 minutes or until a toothpick inserted comes out clean.  Remove from oven and taking a butter knife, loosen around the center hole and the edges of the pan. Invert onto a serving platter immediately.  Enjoy

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