Hello Friends

Hello my friends, hoping you all enjoyed the Super Bowl!
Did some baking over the weekend; even some marshmallows, which I made for my grandkids for Valentine's Day. I will share those in tomorrow's post. This cake is an adaptation of a Godiva recipe. Great texture and fantastic filling and topping. Hope you enjoy. Let me know! If you make any of my recipes, please email a picture and I will post with your permission.
Have a lovely day, my lovelies.

                     Sour Cream Coffee Cake with Chocolate Streusel Filling & Topping

Chocolate Streusel Filling and Topping

1/2 C firmly packed brown sugar
1 1/4 C pecans
1/2 teaspoon ground cinnamon
3.5 ounces semisweet baking chocolate chopped
1/3 C all purpose flour
3 tbs cocoa powder
1/2 stick butter cold & cut in chunks

The above ingredients are for the filling and topping. I advice to always read a recipe entirely before prepping, it avoids mistakes. Believe me!

For Filling
Place brown sugar, pecans and cinnamon in a food processor. Pulse until nuts are coarsely chopped. Transfer 1 cup of this mixture to a bowl and stir in 1/2 cup of the chopped chocolate. Set aside.

For Topping
To remaining mixture in food processor, add cocoa powder, butter and remaining chopped chocolate. Pulse until crumbly and place in fridge until ready to use.

Always remember to use all ingredients at room temperature unless stated.

Sour Cream Coffee Cake

2 1/2 C all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
1 1/2 t vanilla extract
1 C sour cream
Powdered sugar for dusting

Instructions for cake

Preheat oven to 325 degrees
Spray bottom and sides of a 9" springform pan with baking spray

Sift and whisk flour, baking powder, baking soda and salt. Set aside

Beat butter and sugar in the bowl of an electric mixer at medium high until light and fluffy. Add egg and yolk one by one and beating after each addition. Reduce speed of mixer and start with dry ingredients alternating with sour cream. Do this in three intervals, starting and ending with dry ingredients.
Add about 2/3 of batter to prepared pan, add filling mixture by spreading evenly. Pour remaining batter. Sprinkle crumble topping on top of batter making sure it is evenly spread. Bake for 70 to 80 minutes, or until toothpick comes out clean.

Cool cake in pan for 15 minutes, remove from pan and let cool. Sprinkle lightly with powdered sugar.
For best results, cut slices with serrated knife.

Enjoy with coffee or tea!


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