“Well, I woke up Sunday morning
With no way to hold my head that didn’t hurt.
And the beer I had for breakfast wasn’t bad,
So I had one more for dessert…”
Tell you what – leave the beer to Johnny Cash and go make this perfect cake for your Sunday morning breakfast and dessert, hangover or not. Trust me, it’s that good.
During our food tasting tour in Chicago last weekend I grabbed a booklet from The Spice House and among the listings of seasonings, herbs and spices was hidden this recipe for Cinnamon Sour Cream Coffee Cake. Of course being such a fancy spice shop their recipe calls for fancy cinnamon and vanilla, but I used the generic ones I had on hand and I’m still impressed. The difference is in the strength of the natural oils in cinnamon barks.
1/3 cup Brown Sugar
¼ cup White Sugar (for topping)
1 teaspoon Saigon Cinnamon (or the boring one in your cupboard)
1 cup Pecan halves
1 cup White Sugar (for batter)
1 stick Butter (1/2 cup)
1 cup Sour Cream
1 teaspoon Vanilla (double strength Madagascar if you have it)
2 cups Flour
½ teaspoon China Tung Hing Cinnamon (yeah right)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
Make topping/filling first:
Put first four ingredients into food processor, pulse on and off 5-6 times until pecans are ¼ inch pieces. Butter and flour Bundt pan. Sprinkle topping into Bundt pan to coat sides and bottom. Reserve the rest for the cake filling.
Mix last five ingredients in a bowl, set aside to add to cake batter.
For the cake batter, cream butter and 1 cup white sugar together in a food processor. Add eggs one at the time, blend one minute each. There is an editing error because it doesn’t tell you when to add sour cream, but I added it right after blending eggs with vanilla. I’m not a baker, but it made sense to me.
Next, add flour mixture. Pulse 4-5 times until the flour mixture is blended. (Do not over process.)
Preheat oven to 325 degrees Fahrenheit. Spoon half the batter into the Bundt pan. Spoon half the remaining topping mixture on top of the batter. Fill pan with remaining batter, sprinkle remaining topping mixture on top of batter. Bake for 40 minutes. Cool for 5 minutes and remove from pan. Cool for another 10 minutes then cover to keep exceptionally moist.
“On a Sunday morning sidewalk,
I’m wishing, Lord, that I was stoned.
‘Cause there’s something in a Sunday
That makes a body feel alone.
And there’s nothing short a’ dying
That’s half as lonesome as the sound
Of the sleeping city sidewalk
And Sunday morning coming down.”
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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