And cakes we are making,
To many a meeting I go,
No time to lay low.
This does seem to be the time of the year when it is Bake and Take to many events. And a special time for extra treats at home (we'll resolve to lose those extra calories in January!)
This bundt coffee cake is a tasty end for a warm meal and a few days later is just as moist and tasty with a zap in the microwave.
Ingredients: (Streusel)
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Coffee Cake ingredients:
4 eggs, separated
1 cup butter, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream
2 teaspoons confectioners' sugar
Directions:
1.In a small bowl, mix streusel ingredients: walnuts, brown sugar, butter and cinnamon.
2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat over to 350 degrees. Grease and flour a 10-inch fluted tube pan. (for easier removal of cakes, use solid shortening to grease fluted tube pans.
3. In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.
Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter.
5. Bake 45 - 55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar
Yield: 12 servings
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