Streamline holiday with coffeecake

December 05, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

The sour cream coffeecake recipe that ran in last week's food section was incorrect. Here is the right recipe.

Sour Cream Coffeecake

3 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3 sticks butter or margarine at room temperature

FOR THE RECORD - CORRECTION

1 1/2 cups sugar

2 1/2 teaspoons vanilla

3 large eggs

1 1/2 cups sour cream

2 tablespoons vanilla and 2 tablespoons water combined

For the nut mixture:

3/4 cup chopped walnuts

3/4 cup dark brown sugar

1 1/2 teaspoons cinnamon

Candied cherries to decorate top

Preheat the oven to 350 degrees. Grease a ten-inch bundt pan with a generous spray of nonstick coating.

Sift together the flour, baking powder, soda and salt and set aside. In a large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and very fluffy. Add the vanilla, then beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Gradually add the sifted ingredients, beating until the batter is smooth and well combined. Combine the nut-mixture ingredients. Spoon a third of the batter into the prepared pan. Sprinkle half the nut mixture over the surface, taking care not to sprinkle all the way to the edges of the pan that could cause the cake to break when turned out. Repeat with the second third of the batter and the remaining nut mixture. Top with remaining batter. Spoon the vanilla-water mixture evenly over the top of the batter.

Bake in the center of a 350 degree oven for 30 minutes, then lower the heat to 325 degrees and continue baking for about 45 minutes longer until the cake feels quite firm. Remove from the oven and cool on a rack for ten minutes before tuning out of the pan. Loosen the cake around the edges with a knife before turning out on a rack to cool completly. Decorate top before serving.

This cake will keep well for four days at room temperature if tightly wraped in aluminum foil. Or freeze it for up to four months.

"With Love from Your Kitchen" by Diana and Paul Von Welanetz, Jeremy P. Tarcher Inc., 1976, $8.95.

HOLIDAY FESTIVITIES DON'T have to be elaborate. Bake this simple cake and invite a few friends over for coffee.

Sour Cream Coffeecake

3 cups sifted all-purpose flour

1 1/2 teaspoons each baking powder and baking soda

1/4 teaspoon salt

3 sticks butter or margarine at room temperature

1 1/2 cups sugar

2 1/2 teaspoons vanilla

3 large eggs

1 1/2 cups sour cream

2 tablespoons vanilla and 2 tablespoons water combined

For the nut mixture:

3/4 cup chopped walnuts

3/4 cup dark brown sugar

1 1/2 teaspoons cinnamon

Candied cherry halves for garnish

Preheat the oven to 350 degrees. Grease a ten-inch bundt pan with a heavy coating of shortening.

Sift together the flour, baking powder, soda and salt and set aside. In a large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and very fluffy. Add the vanilla, then beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Gradually add the sifted ingredients, beating until the batter is smooth and well combined. Combine the walnuts, brown sugar and cinnamon and set aside. Spoon a third of the batter into the prepared pan. Sprinkle half the nut mixture over the surface. Repeat with another third of batter and remaining nut mixture. Top with remaining batter. Spoon the vanilla-water mixture evenly over the top of the batter.

Bake in the center of a 350 degree oven for 30 minutes, then lower the heat to 325 degrees. Remove from the oven and cool on a rack for ten minutes before turning out of the pans. Loosen the cakes around the edges with a knife before turning out on a rack to cool completely. Decorate top with candied cherries before serving.

This cake will keep well for four days at room temperature if tightly wrapped in aluminum foil. Or freeze it for up to four months.

8.-- "With Love from Your Kitchen" by Diana and

Paul Von Welanetz; Jeremy P. Tarcher Inc. -- 1976

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