Sour cream coffee cakes are so rich and delicious, but they usually feature a nut-filled topping. I came up with a delicious nut-free alternativebrown sugar and cinnamon streusel.
Directions:
- In a small bowl, combine streusel ingredients by either rubbingtogether with your fingers or using a pastry blender until themixture resembles coarse crumbs. Set aside.
- Preheat oven to 350 degrees F. Grease and flour 9- to 10-inchtube pan with removable bottom. In small bowl, combine 2/3 cupsugar and 1 tsp. cinnamon. In medium bowl, combine flour, bakingpowder, baking soda and salt.
- In large bowl, with mixer at low speed, beat butter andremaining 1-3/4 cups sugar until blended, frequently scraping bowlwith rubber spatula. Increase speed to high; beat until light andfluffy, about 2 minutes, occasionally scraping bowl. Reduce speedto low; add eggs, one at a time, beating well after each addition.Beat in vanilla.
- Spoon 1/3 of batter into prepared pan. Sprinkle about one cupcinnamon-sugar mixture evenly over batter, then top with half ofremaining batter. Sprinkle evenly with 1/2 cup more cinnamon-sugarmixture; top with remaining batter, then sprinkle with reservedstreusel mixture. Sprinkle more cinnamon-sugar over top of streuselif desired, for added sparkle and crunch.
- Bake coffee cake until toothpick inserted in center comes outclean, about 1 hour, 10 minutes. (Check after one hour). Cool inpan on wire rack for 10 minutes. Run thin knife around cake toloosen from side and center tube of pan; lift tube to separate cakefrom pan side. Invert cake onto plate; slide knife under cake toseparate from bottom of pan. Turn cake, streusel side up, onto towire rack to cool completely. Serves 16.
Jenny Kales is the mother of two girls, one with severe nutallergies. She writes about her experiences atThe Nut-Free Mom blog, where you canfind more allergy-friendly recipes.
Contact Jenny at nut-freemom@sbcglobal.net.
