{Sour Cream Coffee Cake} – Chec cu scortisoara

English!

When I first heard about coffee cake I just thought it was some kind of cake that has literally coffee on the inside. But after a bit o research it turned out that this cake is similar to a yellow, butter cake, except the fact that it is layered with some cinnamon streusel, which makes it really delicious, perfect with a cup of tea or a glass of warm milk. Two things I really love about this cake: its moisture and its fragrance, sour cream being responsible for both of them. In addition to the sour cream

Streusel:

• 50g plain flour
• 150g sugar
• 2 tablespoons cinnamon
• 2 tablespoons butter
• 100g chopped walnuts

Mix all the ingredients in a bowl and set aside until you prepare the rest of the cake aswell.

Sour cream coffee cake:

• 4 eggs
• 1 1/2 cup sour cream
• 1 teaspoon vanilla
• 400g plain flour
• 200g sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 170g soft butter

1. In a bowl, mix the eggs with 1 cup of sour cream and vanilla. In a separate bowl, mix together the flour, sugar, salt, baking powder and baking soda. Add the butter and the remaining sour cream (1/2 cup) and mix until incorporated. With your mixer on low speed, start adding the egg and sour cream mixture.
2. Once the eggs are fully folded in, turn your mixer on high speed and whip the batter for one more minute.
3. To bake the cake, grease and flour a bundt pan, then start layering the batter and the streusel. Start with 1/3 batter at the bottom of the pan, followed by 1/3 streusel, then 1/3 batter again, streusel, then last layer of batter, ending with a nice layer of streusel.
4. Bake at 180C until a toothpick inserted in the middle of the cake comes out clean.
5. For the glazing, simply mix together milk and powdered sugar, adding sugar until it has the consistency you like. I used 1 tablespoon milk and a few tablespoons sugar and a tiny bit of vanilla. Glaze the cake when it’s cooled down. Enjoy!!

Romana!

Cand am auzit prima oara de coffee cake m-am gandit si eu ca tot omul ca are ceva cafea in compozitie, insa de fapt e doar un chec cu nuca si scortisoara si, daca ma intrebati pe mine, seamana izbitor de mult la gust cu cozonacul nostru traditional, cu diferenta ca se face in doi timpi si trei miscari 😉 Mult mai putine batai de cap, insa un gust extraordinar. Sa va spun cat de frumos miroase casa in timp ce se coace?!! Va spun ca imi place sa-l laud 😛 Un miros de scortisoara si vanilie iti inunda narile in timp ce checul e in cuptor si stai si te uiti prin sticla de la usa cuptorului intrebandu-te o data la 5 minute “Oare n-o fi gata?!!” :)) Nici nu va mai spun ca in momentul in care am scos checul din cuptor aveam deja pregatite o farfurie si un pahar cu lapte 😛 E pufos, aromat, usor umed, suficient de dulce, usor crocantos datorita nucii din compozitie si pur si simplu se topeste in gura 😛 Insa gata cu vorbaria, sa trecem la reteta.

Ingrediente streusel:
50g faina
150g zahar
2 linguri scortisoara
2 linguri unt rece
100g nuci maruntite
Puneti toate ingredientele intr-un bol si amestecati-le bine pana untul e bine incorporat, iar streuselul e omogen. Dati deoparte cat pregatiti restul checului.

Ingrediente blat:
4 oua
1 1/2 cana smantana (cana de 250ml)
1 lingurita vanilie
400g faina
200g zahar
1 lingura praf de copt
1/4 lingurita sare
3/4 lingurita bicarbonat de sodiu
170g unt moale

Ouale se amesteca bine cu 1 cana de smantana si vanilia. Intr-un alt bol, amestecati faina, praful de copt, bicarbonatul, sarea si zaharul, apoi adaugati untul moale si smantana ramasa (1/2 cana). Omogenizati bine, apoi pe viteza mica a mixerului incorporati compozitia de oua, adaugand-o treptat. Dupa ce aluatul s-a omogenizat, mariti viteza si bateti 1 minut. Aluatul va fi tare aerat, pufos si usor de lucrat.

Pentru a coace checul aveti nevoie de o tava, eu am folosit o tava de guguluf/bundt cake. Ungeti tava/forma cu putin ulei, presarati cu faina, apoi turnati 1/3 din aluat, presarati deasupra 1/3 din streusel, acoperiti cu inca 1/3 de aluat, urmata de streusel, apoi din nou aluat si la final ceea ce v-a mai ramas din streusel. Coaceti la 180C pana trece testul scobitorii.

Ingrediente glazura:
1 lingura de lapte
zahar pudra
Turnati o lingura de lapte intr-un vas si adaugati zahar pudra pana obtineti o glazura groasa ca o smantana.
Glazurati tortul cand s-a racit si serviti. Pofta buna!!