I signed up for Taste & Create this month, where you are partnered up randomly with other participating bloggers and need to try and blog one of your partners recipes. This month I was paired up with Min (bad-girls-kitchen). She had blogged about many recipes but I wanted to try one of her cake recipes. I love coffee cakes and she had shared her mom’s classic recipe for a sour cream coffee cake. I followed her recipe mostly except for few ingredients. I substituted walnuts to almonds (kids are allergic to walnuts), and butter to Crisco shortening. I overlooked the amount of sour cream that I had at home, so instead of using 1 cup of sour cream, I used 3/4 cup sour cream (because that’s how much I had at home and I had already started the baking process and didn’t want to leave it half way and run to the store. Call me lazy!!!) and to make up for the 1/4 cup of sour cream, I added 1/4 cup thick Greek yogurt. The resulting cake was absolutely delicious and has become a favorite in our house. My husband who doesn’t have a sweet tooth nor an inclination to baked goodies was praising and savoring each bite. My daughter just wants to snack on this cake all the time and I find it very hard to stop myself from having this cake which just melts in your mouth (I have to double my exercise regimen just for this cake, hehehe!!!). My hearty thanks to Min and her mom for sharing this recipe as this recipe is definitely gonna be passed on from one generation to another in our house. You can find the original recipe here.
Crisco Shortening — 1 stick + 2 Tbsp of water (this is the substitute for 1/2 pound or 1 cup butter)
Sugar — 1 cup
Sour cream –3/4 cup
Greek yogurt (plain) — 1/4 cup
Vanilla extract — 2 tsp
All purpose flour — 2 cups
Baking powder — 1 tsp
Baking soda — 1 tsp
Almonds(coarsely shredded) — 1/2 cup
Brown sugar –1/2 cup
Cinnamon (ground) –1 heaping spoon
1. With a hand mixer fitted with whisk attachment, cream butter and sugar well. Add eggs and mix them well.
2. In a separate bowl, mix sour cream and vanilla extract. Keep aside.
3. In a third bowl, combine all the dry ingredients (i.e. flour, baking powder, baking soda) and set aside.
4. Alternatively add the sour cream mixture from step 2 and dry flour mixture from step 3 to the cream and butter mixture from step 1. Mix well.
5. Mix the almonds, brown sugar and cinnamon in a small cup and keep aside.
4. Preheat oven to 350 degree F. Grease a round cake pan. (Note: Min’s recipe calls for baking the cake in bundt cake pan or angel food cake pan, since I didn’t have either I baked this cake in a round cake pan without any problems.)
5. Spread half the batter from step 4 in the cake pan. Sprinkle half the nut mixture from step . Cover the remaining batter on top of the nut mixture and sprinkle the top with the remaining nut mixture.
6. Bake the cake for 45 minutes. Let cool briefly and then turn out on to serving dish. Enjoy!!!
Beat together Crisco, butter and egg well.
Combine flour, baking powder, baking soda and keep aside.
Combine sour cream, Greek yogurt and vanilla essence in a separate bowl.
Mix chopped nuts, brown sugar and cinnamon in a small bowl.
Alternatively add dry flour ingredients and sour cream mixture to the Crisco sugar mixture.
In a greased cake pan, add half batter, sprinkle nut mixture.
Add other half batter on top of the nut mixture and top with the remaining nit mixture.
Bake in 350F oven for 45 minutes.
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