American Coffee Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar, white
- 3 egg (s)
- 350 g flour
- 1 packet baking powder
- 2 tablespoon vanilla sugar, homemade or 1 sachet vanilla sugar
- 1 cup sour cream or sour cream
- 150 g hazelnuts, chopped
- 150 g cane suar, brown
- 2 teaspoons cinnamon powder
- Fat for the shape
- Breadcrumbs for the mold
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Butter (room temperature, maybe a few seconds in the microwave). Mix the sugar and vanilla sugar with the mixer or food processor until frothy.
- Gradually stir in the eggs and sour cream. Beat again on the highest level until frothy. Mix flour and baking powder and finally stir in briefly (!).
- Mix the brown sugar, chopped nuts, and cinnamon in another bowl. Grease a wreath form or springform pan with a tube base insert (22, 24 or 26 cm, approx. 2 l content) and sprinkle with breadcrumbs.
- Pour half of the batter into the pan and pull it up a little on the edge so that a small groove is formed. Fill the sugar-nut mixture into the ditch, leaving the edge free if possible. Spread the rest of the batter on the filling and smooth it out.
- Bake in the preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for about 1 hour. Let the cake cool a little in the pan. Turn out of the tin onto a wire rack and let cool down completely. Dust with powdered sugar.
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