April 27, 2011

America's Test Kitchen's Sour Cream Coffee Cake with Brown Sugar-Pecan Streusel




I love sweets, but my husband tends to go for salty snacks, so if I make a cake it sits until half of it gets thrown away. Coffee cake is one thing that we can both agree on, but I tend to make the same recipe over and over. This Easter I tried a new recipe from The Complete America's Test Kitchen TV Show Cookbook.

I made this recipe before everything else on my Easter menu so that it had time to cool completely, even so it crumbled when sliced. I would, therefore, recommend letting the coffee cake sit for a decent amount of time to ensure even cutting. The ingredients for this recipe are basic and were easy to find at any grocery store.  The prep was more time consuming than similar recipes, with multiples appliances needed. For a normal day this would be fine, but since it was a big holiday meal, it did create quite a bit of a mess. The one change that I made to the recipe was to bake it in a bunt rather than a tube pan. I prefer the look on the table of the bunt shape for holiday gatherings.

This was a quality coffee cake. The streusel filling gives the cake a unique quality and it isn't overly sweet. I would make this recipe again, just probably not for a holiday meal, since it creates a bit of a mess.


The recipe can be found on page 441 of The Complete America's Test Kitchen TV Show Cookbook. The book can be purchased on Amazon.

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