cinnamon toast coffee cake
categories:  Cake | Desserts   

Prepared: 2004-08-08

Ingredients:

• 4 egg yolks
• 2/3 cup sour cream
• 1 tsp. vanilla
• 2 cups sifted cake-and-pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• pinch salt
• 3/4 cup butter, softened
  
  cinnamon filling:
• 1/3 cup packed brown sugar
• 3 tbsp. butter, softened
• 2 tbsp. cinnamon
• 1 tbsp. cake-and-pastry flour
  
  glaze:
• 3/4 cup icing sugar
• 2 tbsp water
• 1 1/2 tsp. espresso or instant coffee granu les
• 1/3 tsp cinnamon

Preparation:

• grease 10-inch bundt pan; set aside
• filling: in a small bowl and using a wooden spoon, beat together brown sugar, butter, cinnamon and flour; set aside
• in seperate small bowl , whisk together egg yolks, 1 tbsp of the sour cream and vanilla
• in large bowl, whisk together flour, sugar, baking soda, baking powder, and salt
• beat in butter and remaining sour cream on low speed until ingredients begin to clump
• increase speed to high; beat for 1 1/2 minues
• add egg mixture in 3 additions, beating well and scraping down side of bowl between each
• scrape 1 cup of the batter into prepared pan; smooth surface
• using back of sppon, make ditch in middle of batter in pan
• fold 3/4 cup of the remaining batter into cinnamon filling until streaky
• drop spoonfuls of streaky batter into ditch
• top with remaining batter, smoothing evenly to touch inside edge of pan
• bak in centre of 350 f oven for 40 minutes or until cake tester inserted in centre comes out clean
• let cool in pan for 15 minutes
• remove from pan; let cool completely on rack
• glaze: whisk together glaze ingredient; dizzle over cooled coffee cake