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Categories: Breakfasts, Desserts

City Schools Sour Cream Coffeecake

City Schools Sour Cream Coffeecake
Los Angeles Times

DEAR SOS: I have been trying to find a coffeecake like the one that was served in the cafeteria throughout my primary school years in the Los Angeles Unified School District. Please help me locate this recipe. LATISHA SMITH Los ... Read more

Active work time: 30 minutes | Total preparation time: 1 1/2 hours | Serves 8 to 10

Cake

  • 1/2 cup (1 stick) butter, room temperature, plus more for preparing pan
  • 1/2 cup all-purpose flour, plus more for preparing pan
  • 1 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Step 1Heat the oven to 350 degrees. Butter and flour a 10-inch tube pan.

Step 2Mix together the all-purpose and cake flours, the baking soda and baking powder in a large bowl.

Step 3In a separate bowl, beat the butter with the sugar until fluffy and light. Add the egg and vanilla and mix well. Add half the flour mixture, mixing just until the flour is blended. Blend in the sour cream, then the remaining flour mixture.

Step 4Spread half the batter carefully in the pan. Sprinkle with half the Topping and spread with the remaining batter. Sprinkle the top of the cake with the remaining topping.

Step 5Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes.

Topping

  • 1/4 cup flour
  • 3/4 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  • 1/4 cup (1/2 stick) butter

Step 1Mix together the flour, sugar, salt and walnuts. Add the butter in small pieces. Rub the butter in by hand until the mixture is crumbly. Be careful not to over-mix.

Each of 10 servings:
506 calories; 389 mg sodium; 68 mg cholesterol; 27 grams fat; 13 grams saturated fat; 62 grams carbohydrates; 6 grams protein; 1.41 grams fiber.
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