I had big plans for making a Chocolate gooey cake from Rosie's place, for yesterday's coffee, but then I changed my mind as I knew I woudn't have time for making them yesterday as we all went for a concert saturday evening and you know how it is you go for a concert then after the
concert you go to the bar in the concert hall to have a drink with the friends and have a talk etc....... so for sure we will be only bavk home after midnight, means sleeping in on sunday so I decided to make this Sour Cream Coffee cake from her place, as I could make them on saturday and keep in the cake tin for sunday afternoon coffee.
You can find the recipe here too thankyou Rosie for yet another delicious cake from you old place.
Sour Cream Coffee Cake with Maple Drizzle IcingHomemade Apricot Preserve
100g (4 oz) dried apricots, ready to eat
120ml (approx 4 fl oz) water
100g (4 oz) caster sugar
1 tbsp lemon juice
In a microwave bowl add all the ingredients and stir thoroughly. Place on full power in a microwave stirring a few times until the apricots are soft for 10 minutes. **Warning please becareful as any splashes to the skin may burn as the syrup will be very hot**. Blitz all the ingredients in a food processor until smooth. Leave aside to cool in a dish.
The Filling Ingredients
50g (2 oz) soft brown sugar
100g (4 oz) Walnuts1 tsp cinnamonApricot preserve, from recipe above - cooled
Place all the ingredients in a food processer and blitz 8 – 10 times making sure the mixture has a little crunchy texture from the nuts. Leave aside until later.
For The Sponge
225g (8 oz) plain flour
2½ tbsp cornflour
1 tbsp baking powder
1 tbsp baking soda
½ tsp salt
225g (8 oz) softened unsalted butter
225g (8 oz) caster sugar
3 large eggs at room temperature
1½ tsp vanilla extrac
t284ml (approx ½ pint) pot of sour cream
For The Maple Glaze
100g (4 oz) icing sugar, sifted
3 tbsp maple syrup
You will need a 2.25cm (10 in) bundt pan – greased well with butter and floured tipping the tin over and tapping the bottom to release the excess flour over the sink. You could also use a 20cm (8in) springform pan as I have, grease with butter and line the base with greaseproof paper.
Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.Sift the flour, cornflour, baking powder, baking soda and salt together into a large bowl and leave aside.In a large mixing bowl cream the butter and sugar together until light and fluffy.
Add 1 egg at a time and thoroughly mix between each addition, then add the vanilla extract and mix through. Add the sour cream in three batches and mix thoroughly until fully combined. Fold in gently the sifted flour mixture until all traces of flour are incorporated.
Spoon half the mixture into the prepared tin and smooth the top with a spatula. With your fingers add the filling ingredients evenly around on top of the mixture.
Lastly spoon the remaining sponge mixture over the top and level off with a spatula. Place into the preheated oven for 60 -65 minutes until fully baked or skewer inserted into the centre comes out clean. Leave in the tin to cool for 10 -15 minutes before turning the cake upside down to finish cooling.
When cold place onto a serving plate.
To Make the Maple Syrup Glaze
In a small bowl add the sifted icing sugar and maple syrup and work through with a spoon until it makes a spoonable glaze. Taking a spoon drizzle the maple syrup glaze over the top and let it run down the sides of the sponge.
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