Mini Sour Cream Coffee Cakes

Yesterday's baking spree continued with making mini sour cream coffee cakes.  Since I didn't have mini bundt pans or mini spring form pans, I made them in a jumbo size muffin pan, so they got that nice wide crown at the top, loaded with cinnamon nut topping.  My mom gave me the idea, she had made some for a bake sale at her church this past weekend and they were a hit.  As a matter of fact, the recipe is one she has used for years, and handed it down to me.  I'm not sure where it even originated, but boy is it good.   It's fabulous warm, and possibly even tastes better the next day.  If you're looking for a great comfort food, this is one of those all time southern favorites that will please everyone.  This is a recipe that, like the blondies, is very adaptable - the possibilities are endless!  You could add chocolate chips, maybe some slices of banana or a few berries in between the layers, some grated orange rind in the batter,  brown sugar instead of white in the topping, or even sub 2% greek yogurt for sour cream (I think I'll try this and some orange rind next).  Bon Appetit!


Sorry folks, I'm still new at this blogging thing, and haven't gotten the knack for taking and posting pics yet, but I'm working on it!

Tess' Mini Sour Cream Coffee Cakes

1 cup sugar

1/2 cup unsalted butter, room temperature

2 eggs, room temperature

1 cup sour cream

1 tsp. real vanilla extract 

1 1/3 cups cake flour or all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Topping:

1/4 cup sugar

1 tsp. cinnamon (ground saigon cinnamon has the best flavor, use this if you can find it)

1/2 cup chopped pecans (you know how southerners love pecans, but hazelnuts, almonds, walnuts or even macadamias would be delish as well)

Preheat oven to 350.

Place baking cups in jumbo muffin pan.  If you don't have a jumbo muffin pan, you can use jumbo foil baking cups and bake them on a cookie sheet.

In a small bowl, whisk flour, baking soda and salt. 

Next, chop nuts and mix with sugar and cinnamon in a small bowl.

In bowl of electric mixer, cream butter and sugar on medium speed until fluffy. Add eggs, one at a time, mixing well. Add vanilla extract and sour cream, mixing well.  Scrape down sides of bowl as needed to make sure all ingredients are well combined.  Add flour mixture and mix on low speed just until blended - don't overdo it or the cake will not have that tender, melt-in-your-mouth texture!

Fill muffin cups about 1/3 full with batter, then sprinkle with half of topping mixture.  Add second layer of batter, filling cups about 3/4 full, and sprinkle with topping.  Bake 20-25 minutes, or until golden and toothpick inserted has some moist crumbs attached when it is removed.  Cool about 10 minutes on a baking rack, then remove muffins from pan and continue cooling on rack.  Serve warm, or cool completely and cover if serving later.  May be frozen for up to one month if wrapped individually and placed in airtight container.  Makes about 8 jumbo size muffins.