GOLDEN VALLEY, Minn. -- Award-winning baker Marjorie Johnson joined us in the KARE 11 kitchen to make sour cream coffee cake. Her recipe is sure to start the new year on a sweet note.
3/4 cup butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups dairy sour cream
2 tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 tablespoon grated orange rind
1 tablespoon flour
1/4 cup coconut
1/4 cup sliced almonds or chopped nuts
1/2 cup powdered sugar
1/4 teaspoon almond or vanilla extract
2 to 3 teaspoons milk
To Make Batter:
In a large electric mixer bowl cream together butter, sugar and vanilla extract until fluffy. Add eggs, one at a time, beating well after each one. Sift together flour, baking powder, baking soda and salt. On low speed, or by hand, add flour mixture. Alternatively start with sour cream and end with flour mixture. Grease and flour two 9" round or square pans that are 1 1/2" deep. Place 1/4 of batter in each pan.
Combine streusel ingredients. Sprinkle 1/4 of streusel over each batter. Place remaining batter equally into the two pans and sprinkle each top with an equal amount of the remaining streusel. Bake at 350 degrees for 30 to 35 minutes. Remove from oven. Let stand in pan 10 minutes then remove from pans. Finish cooling on wire racks.
Check out more about Marjorie and her recipes at www.blueribbonbaking.com.
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