Sour cream coffeecake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar |
| ½ | tablespoon | Cinnamon |
| ½ | To 3/4 cup chopped walnuts | |
| 2 | cups | Unbleached flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| Salt | ||
| 8 | tablespoons | (1 stick) butter, at room |
| Temperature | ||
| 1 | cup | Sugar |
| 2 | Eggs, separated | |
| 1 | cup | Sour cream |
Directions
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9 to 10-inch springform pan. Combine the brown sugar, cinnamon, and nuts in a small bowl and set aside. Sift together the flour, baking powder, baking soda, and pinch of salt. Cream together the butter and sugar. Beat in the egg yolks and sour cream.
Beat the egg whites until soft peaks form. Add the dry ingredients to the creamed mixture and mix well. Fold in the egg whites. Spread ½ the batter on the bottom of the prepared pan and sprinkle with ½ brown sugar mixture. Spread the remaining batter into the pan and sprinkle with remaining brown sugar mixture. Bake for about 45 minutes, until a tester inserted near the center comes out clean.
Yield: 6 to 8 servings
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