Original recipe link (原版食譜): Tastes Better From Scratch: Sour Cream Coffee Cake
Ingredients 食材
- ½ cup (1 stick) butter 奶油
- ½ cups granulated sugar 糖
- 1 large egg 雞蛋
- ½ cup sour cream 酸奶油
- 2 Tablespoons milk 牛奶
- ½ teaspoon vanilla extract 香草精
- 1 cup all-purpose flour 麵粉
- ½ teaspoon kosher salt 粗鹽
- ½ teaspoon baking powder 發酵粉
- ¼ teaspoon baking soda 小蘇打
- Topping:
- ⅓ cup all-purpose flour 麵粉
- ¼ cup light brown sugar 淺紅糖
- 1 teaspoon ground cinnamon 肉桂粉
- 3 Tablespoons butter 奶油
- 1 cup chopped pecans , finely chopped 切碎的山核桃
Instructions 作法
- Lightly grease an 8×8 inch baking pan. Preheat the oven to 350°F.
- Crumble topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in nuts.
- Batter: In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla then mix. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to the wet mixture then mix just until combined.
- Assemble: 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 then smooth into an even layer. Sprinkle remaining topping mixture over the top.
- Bake in a preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check it half way through baking and cover with a piece of aluminum foil if browning too much.
- Cool for at least 10 minutes before serving.
- 塗油在 8×8 吋的烤盤上。將烤箱預熱至 350°F。
- 奶油麵粉外層：將麵粉、紅糖和肉桂粉放入碗中混合。加入奶油並用叉子或糕點攪拌器切開，直到沒有大塊為止。加入堅果攪拌。
- 麵糊：在攪拌碗中，將奶油和糖攪拌在一起，直到顏色變淺且蓬鬆。加入雞蛋並攪拌。加入酸奶油、牛奶和香草，然後攪拌。在另一個碗中，將麵粉、鹽、小蘇打粉和泡打粉攪拌在一起。將乾燥成分加入濕混合物中，然後攪拌至混合均勻。
- 組裝：將一半麵糊倒入準備好的鍋中，並抹平底層。將一半的食材混合物撒在上面。用湯匙將剩餘的麵糊舀到上面，然後抹平成均勻的一層。將剩餘的食材撒在上面。
- 在預熱的烤箱中烘烤 40-50 分鐘，或直到插入中心的牙籤拔出時乾淨無渣或只有少量碎屑。烘烤到一半時進行檢查，如果烤得太焦，則用一層鋁箔紙蓋住。
- 食用前至少冷卻 10 分鐘。
Recipe 食譜