Need a Recipe for a Coffee Cake to Travel
- Pipenta May 23, 2012 12:26 PM
I'm out-island bound. Need a recipe for a nice sturdy coffee cake that will travel and be WONDERFUL.
Whatever recipe you choose, it's probably best to leave it in the pan and just cover it with plastic wrap or foil.
Here is a picture of the sliced coffeecake. It was hot and humid in Boston so after serving, we refrigerated it and the next day it was very good too. Would I pack this in a suitcase though as the OP wanted.... ? No. Maybe a fruitcake in a tin would fare better.
Cleo, my husband and daughter don't like white chocolate so I just omitted the chips.
This coffee cake is pretty sturdy and very good.
Sour Cream Coffee Cake
¼ Cup Butter (unsalted)
1 Cup Sugar
½ pint Sour Cream (1 cup) – you can use low-fat if desired
1 Tsp. Vanilla
¼ Tsp. Salt
2 Cups Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
¾ Cup Chopped Walnuts
2 Tsp. Cinnamon
¼ Cup Sugar
¾ Cup Chocolate Chips (semi-sweet)
Preheat over to 350.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla.
Combine flour, baking powder, baking soda and salt. Add alternately with the sour cream blending well.
Pour half the batter into a well-greased baking pan.
Combine filling ingredients. Sprinkle half of mixture over batter in pan. Top with remaining batter and then sprinkle with remaining filling mixture. Slightly press chocolate chips and nuts down so that they stay on the cake when it is baked.
Bake at 350 for 45 minutes. Test with a toothpick – it might need a little more time in the oven (like 10 or 15 minutes).