D
david
Spiced Coffee Cake
For the batter:
1 cup sugar
1/2 cup butter at room temperature 2 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
1 cup sour cream
2/3 cups cups coarsely chopped walnuts or pecans
2/3 cups raisins
For the topping:
1 TBS butter
1/4 cup sugar
2 TBS all-purpose flour
1/2 tsp cinnamon
1/2 cup coarsely chopped walnuts or pecans
To make the batter, cream together the butter and sugar. Beat in the
eggs one at a time. Sift together the flour, baking powder, baking soda,
and ginger. Stir the flour mixture into the egg mixture, alternating
with the sour cream. Stir in the nuts and raisins. Pour into a buttered
9-inch (23 cm) square cake pan. Combine the topping ingredients in a
mixing bowl and rub with your fingers until it resembles coarse crumbs.
Sprinkle over the batter and bake in a preheated 350F (180C) oven for
about 45 minutes, until a toothpick inserted in the center comes out
clean. Serve warm or at room temperature. Serves 6 to 8.
For the batter:
1 cup sugar
1/2 cup butter at room temperature 2 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
1 cup sour cream
2/3 cups cups coarsely chopped walnuts or pecans
2/3 cups raisins
For the topping:
1 TBS butter
1/4 cup sugar
2 TBS all-purpose flour
1/2 tsp cinnamon
1/2 cup coarsely chopped walnuts or pecans
To make the batter, cream together the butter and sugar. Beat in the
eggs one at a time. Sift together the flour, baking powder, baking soda,
and ginger. Stir the flour mixture into the egg mixture, alternating
with the sour cream. Stir in the nuts and raisins. Pour into a buttered
9-inch (23 cm) square cake pan. Combine the topping ingredients in a
mixing bowl and rub with your fingers until it resembles coarse crumbs.
Sprinkle over the batter and bake in a preheated 350F (180C) oven for
about 45 minutes, until a toothpick inserted in the center comes out
clean. Serve warm or at room temperature. Serves 6 to 8.