Sunday, September 12, 2010
A taste of the countryside
Recipe #28: Almond sour cream coffee cake
Whenever almond extract is used, there are no desserts that I don't like. Not only does it make the dessert less rich, it also is very refreshing. It has a special aroma.
I wanted to ask my mother to teach me how to make sour cream coffee cake, and we accidentally measured the wrong amount of sour cream. My mother adjusted the ingredients a bit, and we did not know how it would taste. Contrary to our expectations, it was incredibly delicious!
Here, I will share the new recipe that we created.
1. 2 3/4 c. cake flour
2. 2 tsp. baking powder
3. 1/2 tsp. baking soda
4. 1/4 tsp. salt
5. 3/4 c. butter at room temperature
6. 3/4 - 1 c. sugar
7. 3 extra large eggs
8. 1 1/2 c. sour cream
9. 2 tsp. almond extract
1. Preheat oven to 350° F. Grease and flour four mini-loaf molds.
2. In medium bowl, mix flour, baking powder, baking soda and salt.
3. Beat butter using high speed until fluffy. Add sugar and continue beating at medium speed, scraping the bowl occasionally, until contents become fluffy.
4. Beat in eggs, one at a time.
5. Beat in sour cream, vanilla and almond extract until mixture is well blended.
6. Gradually beat in flour mixture using lowest setting until blended.
7. Pour mixture into molds.
8. Put in center levle of oven and bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.
1. After mixture becomes fluffy, you can add 1/2 cups of froen blueberries.
2. Some people prefer using 1 tsp. vanilla extract and 1 tsp. almond extract.
3. You can use any mold you like, such as a Bundt cake or a bread loaf pan.
4. If you prefer, you can add some sugar glaze, using the recipe below.
1. 1/2 c. powdered sugar
2. 1 tsp. milk
3. 1 tsp. almond extract
1. Mix milk and almond extract. Slowly mix sugar with a small spoon until smooth and thin enough to drizzle. You can adjust the ratio of liquid and sugar to your liking. Drizzle glaze over coffee cake.