Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.
And because we all know that we should be careful about mixing prescriptions, you should keep this simple cake recipe on hand for just those occasions.
Sour Cream Cinnamon Coffee Cake
For the cake:
1 cup unsalted butter, room temperature, plus extra for the pan
2 cups all purpose-flour, plus extra for the pan
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
For the glaze:
2/3 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Heat oven to 350 degrees. Use a bit of butter to liberally coat the inside of a 9- or 10-inch Bundt pan. Sprinkle a bit of flour in the pan and turn to coat evenly, then tip out and discard any excess.
In a large bowl, cream the butter and granulated sugar with an electric mixer. Beat in the eggs one at a time, then beat in the vanilla and sour cream. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Stir the dry mixture into the butter mixture just until combined. Scrape into the prepared pan and spread so the top is even. Bake 45 minutes, or until a wooden skewer inserted at the center of the cake comes out clean. Let cool 10 minutes in the pan on a wire rack, then flip the cake out of the pan and let cool completely on the rack.
While the cake is cooling, make the glaze. In a small bowl, stir together the confectioners' sugar, milk and vanilla until smooth. When the cake is cool, transfer to a serving platter and use a teaspoon to drizzle the icing back and forth in a pretty zigzag pattern across the top of the cake.
Makes 1 cake.
Food on 05/04/2016