Sour Cream Coffee Cake  (made in a rosette pan) 


2 tablespoons plus 2 cups sugar                                                            
¼ cup hopped walnuts

1 ½ teaspoons ground cinnamon
2 ½  cups cake flour

2 teaspoons baking powder
½  teaspoon. baking soda
½ teaspoon salt

12 tablespoons (1 ½ sticks) chilled, unsalted butter, cut into small pieces

3 large eggs, lightly beaten
1 ¼ cups sour cream
1 ¼ teaspoons vanilla extract
3 tablespoons nonfat milk

1 ½ cups confectioners’ sugar
1 cup fresh raspberries

Preheat oven to 350° F.        Butter and flour rosette pan.*
In a bowl, combine 2 tablespoons sugar, the walnuts and cinnamon.
In another bowl, combine flour, baking powder, baking soda and salt; sift mixture two times and set aside. In the bowl of an electric mixer, beat butter until creamy. Gradually add 2 cups sugar, and beat on medium speed until light and smooth (scrape down sides of bowl occasionally), 5-6 min. Add eggs a little at a time, and continue beating until mixture is thick, fluffy and double in volume, 4-5 min. Beat in sour cream and vanilla,- 2 min. more. Remove bowl from mixer and using a rubber spatula, carefully fold flour. into mixture one half at a time until smooth. Pour half of batter into pan and spread to edges. Sprinkle cinnamon- walnut mixture evenly over batter. Spread remaining batter over top, making sides higher than center. Bake in center of oven until top is set and springs back when touched, and cake pulls away slightly from sides a pan, 55-60 min. Let cake cool 1 hour. Remove from pan and set cake on a stand or plate to serve.
In a bowl, whisk milk and confectioners sugar until smooth. Garnish cake with raspberries and drizzle glaze over cake.
Yield:  Serves 12.

*The pan specified for this recipe is an 11-inch, ten-cup LaForme pan, called a “deep Swiss rosette” pan.  LaForme’s older version of the rosette pan is 12-inches in diameter but holds just 5 cups, i.e. it’s significantly less “deep.”  This recipe is “designed” to go into the larger capacity rosette pan, but any pan(s) you have that will hold the ten cups of the cake-mixture amount and adjust the baking time to whatever degree necessary.

For another seasonal cake which can be made in this pan check the recipe for Pumpkin Spice Cake.

Can you turn this empty pan*                                          into a cake?



This recipe has been kitchen tested.

For another cake which can be made in this pancheck the recipe for Pumpkin Spice Cake.

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