Our daughter in Los Angeles invited us to join her family for Easter. The visit would include holiday activities along with birthday celebrations, real estate adventures, and lots of cooking. On Saturday, the ritual dying of Easter eggs was completed. At dawn, the traditional Easter egg hunt was finished in record time.
Easter breakfast was an event that we could never have experienced in Santa Fe. The meal included something that could only be enjoyed in a few places across the country – most notably California and Florida. Our daughter’s husband and son went out into the backyard to harvest oranges for freshly squeezed juice. Meanwhile, she stirred up a delicious coffee cake and fried some link sausages. She served it all with a fresh berry and kiwi fruit compote. Here’s the recipe for the coffee cake, copied from her hand-written recipe card.
Sour Cream Coffee Cake
- ¾ cup flour
- ¾ cup sugar
- ½ cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons cold unsalted butter
- 1 cup pecans, chopped
- 12 tablespoons unsalted butter + 2 tablespoons for greasing pan
- 4 large eggs
- 1½ cups sour cream
- 1 tablespoon vanilla
- 2¼ cups flour
- 1¼ cups sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoons salt
- In a food processor, combine flour, sugar, ¼ cup brown sugar, and cinnamon. Process for 15 seconds. Transfer 1¼ cups of the mixture to small bowl, and stir in the remaining brown sugar. Set aside for filling.
- Add butter and chopped pecans to the mixture remaining in the food processor. Pulse to a coarse pebbly consistency. Set aside for topping.
- Grease a 10 inch tube pan. Preheat oven to 350ºF.
- In a medium bowl, whisk together eggs, one cup of sour cream, and vanilla.
- In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add butter and remaining ½ cup of sour cream. Beat on low until the mixture resembles wet sand, about 1½ minutes. Increase speed to medium and beat for 10 seconds. Scrape down.
- Lower the mixer speed to medium low and add the egg and sour cream mixture in three additions. Increase speed to medium high and beat for about 1 minute, until light and fluffy.
- Using a rubber spatula, spread 2 cups of batter on the bottom of the pan, smoothing the surface. Sprinkle evenly with ¾ cup filling. Repeat and then spread remaining batter over top. Sprinkle with topping.
- Bake for 50-60 minutes, until the cake is firm to touch and a skewer comes out clean. Cool in pan on cooling rack for 30 minutes. Then invert onto plate, removing the baking pan. Invert again onto the cooling rack, and cool to room temperature. Serves 12-16