Sunday, August 16, 2009

Overnight Sour Cream Coffeecake

From Cooks Illustrated. Makes two 9 inch cakes (each serves 8-10 people).

1/3 cup light brown sugar
1/3 cup granulated sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
1 tablespoon ground cinnamon
1 cup pecans, chopped (you can substitute almonds or walnuts if you like)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups sour cream
1 cup light brown sugar
1 cup granulated sugar
3 eggs (large)
7 tablespoons unsalted butter, melted and cooled

For the Streusel:
Using your fingers, mix the brown sugar, granulated sugar, flour, butter, and cinnamon together in a medium bowl, until the mixture resembles coarse meal. Stir in the nuts and set aside.

For the Cake:
Spray two 9 inch cake pans with vegetable oil. Mix the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sour cream, brown sugar, granulated sugar, eggs, and melted butter together until smooth. Gently whisk the egg mixture into the flour, until the batter looks smooth (do not overmix).

Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.

If making in advance, wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours. You can also freeze the cake batter in the pans for up to one month!

To bake, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached. The bake time varies as follows:

25-30 minutes if NOT refrigerated or frozen
30-35 minutes if refrigerated
40-45 minutes if frozen

Let the cakes cool on a wire rack for 15 minutes before serving.

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