Edie Wallack's sour cream coffee cake. (Al Podgorski~Sun-Times)
Updated: June 5, 2011 12:17AM
Carol Wallack’s mom, Edie, baked this moist cake often because she loved coffee and always needed something sweet to go with it. The recipe is from her cousin.
MAKES 16 SERVINGS
½ cup pecans, chopped 1 teaspoon baking soda, divided
1 teaspoon baking soda, divided
1/8 cup molasses 2 eggs, separated 1 stick unsalted butter, at room temperature ¼ cup vanilla sugar (see Note) 1 cup sour cream 1½ teaspoons vanilla 1½ cups cake flour 1½ teaspoons baking powder ¾ teaspoon baking soda Salt 1 tablespoon cinnamon mixed with 2 tablespoons sugar
2 eggs, separated
1 stick unsalted butter, at room temperature
¼ cup vanilla sugar (see Note)
1 cup sour cream
1½ teaspoons vanilla
1½ cups cake flour
1½ teaspoons baking powder
¾ teaspoon baking soda
1 tablespoon cinnamon mixed with 2 tablespoons sugar
Beat egg whites to soft peaks; set aside.
Cream butter. Add sugars and beat to combine, then beat in egg yolks one at a time. Beat in sour cream, then vanilla.
Sift flour with baking powder, remaining 3/4 teaspoon baking soda and salt. Add to butter mixture. Fold in beaten egg whites.
Pour ½ of batter into greased and flowered Bundt pan. Sprinkle 2/3 of cinnamon-sugar mixture on top of batter. Mix remaining batter with pecan-molasses mixture and pour on top. Sprinkle remaining cinnamon-sugar on top. Bake for 30 to 35 minutes, or until tester comes out clean.
Note: To make vanilla sugar, in coffee or spice grinder, put ¼ cup sugar and 1 used vanilla bean and grind to powder. Remove and stir into ¾ cup sugar.
Adapted from Edie Wallack
Nutrition facts per serving: 225 calories, 11 g fat, 5 g saturated fat, 48 mg cholesterol, 29 g carbohydrates, 18 g sugars, 2 g protein, 200 mg sodium, 1 g fiber