Chef ILona Daniel: Bavarian Sugared Almond Coffee Cake
Why Use Sour Cream in Cake?
The use of sour cream in a cake is a very traditional thing to do going way back, but why? Proper sour cream contains fat. This fat adds richness to the cake creating a finer crumb that is more tender. Also, sour cream helps a cake to become golden in baking. Most importantly,ย the acid in sour cream interacts with your baking powder to promote a better rise.
The scoop!
I made this cake a few weeks ago as part of a fundraising event I did for Bark for Life PEI. This program provides comfort to those who are on a cancer journey. I used Bavarian Sugared Almonds from Atlantic Mustard to make these, but feel free to use any candied nut of your choosing, or just use plain nuts and a splash of vanilla added into the mix instead.
Sour Cream Coffee Cake Created by Chef Ilona Daniel Makes 1 9x13 pan
Batter:
1 cup salted butter
1 cup sugar
2 large eggs
1 cup sour cream
1 Tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
ยฝ tsp baking soda
Topping:
1 cup Bavarian-Style candied almonds (or just plain slivered almonds)
1 teaspoon ground cinnamon
ยฝ tsp nutmeg
ยฝ cup brown sugar
Lightly grease an 9x13'' baking pan.*
Preheat oven to 350 degrees F. Combine topping ingredients together in a bowl. Set aside.
In a stand mixer, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
In a separate bowl whisk together the flour, baking soda and baking powder. Add dry ingredients to butter mixture and mix just until combined.
Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
Sprinkle remaining topping mixture over the top.
Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
Allow to cool for at least 25 minutes before serving.
