Brown Sugar Coffee Cake

18 Dec

A few weeks ago, we went to a friend’s holiday party. They served some great treats and a fantastic from-scratch egg-nog. I couldn’t imagine coming empty-handed, so I decided to make a recipe I had been holding onto for the past month, Rachael Ray’s Brown Sugar Coffee Cake.

The cake took a bit of work, and it might have stuck in my pan a bit (that was operator error – make sure the pan is properly coated and wait longer than 10 minutes to remove the cake from the pan), but it ended up being an amazing dish.

I would recommend it as a great addition to a holiday breakfast or a sweet dessert with a almond glaze drizzled over the top.

Rachael Ray’s Brown Sugar Coffee Cake, c/o Rachael Ray Magazine

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Ingredients
1 cup sliced almonds, toasted
2 cups (packed) light brown sugar
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons pure vanilla extract (I replaced this with almond extract)
2 8 ounce sticks   unsalted butter, at room temperature
6 eggs, at room temperature
Confectioner’s sugar, for dusting (alternatively, mix together powdered sugar, a dollop of milk and some almond extract to create a nice glaze)
 
Directions
Position a rack in the middle of the oven and preheat to 350 degrees . Grease and flour a 10-inch (10-cup) bundt pan. Using a food processor, finely grind 1 the almonds and 1/4 cup brown sugar.
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Into a large bowl, sift the flour, salt and baking soda; whisk in the ground almond mixture.
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In a small bowl, whisk together the sour cream and vanilla.
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Using a standing mixer, beat the butter on medium speed until creamy, about 2 minutes. Increase the speed to medium-high, add the remaining 1 3/4 cups brown sugar and beat, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 batches, alternating with the sour cream mixture in 2 batches, beginning and ending with the flour mixture. Beat until just combined.
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Transfer the batter to the prepared pan; smooth the top.
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Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan on a rack for 10 minutes. Invert the cake onto the rack, remove the pan and let the cake cool completely.
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Before serving, transfer the cake to a platter and dust lightly with confectioners sugar or drizzle with glaze.
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I added a tag for those who may have a nut allergy. Plus I like crafting. Shocking, I know. Anyway, the dish was a hit with the group. I definitely encourage giving it a whirl!
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While I worked, Lula lounged and waited.
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4 Responses to “Brown Sugar Coffee Cake”

  1. lexiesnana January 5, 2013 at 7:53 am #

    This looks amazing and I think it sounds heavenly.I am so glad I stopped by.Now I have a new recipe to try.Happy New Year

    • tealandtulle January 7, 2013 at 9:16 am #

      Thanks for stopping by! Have a great new year!

  2. Jackie December 19, 2012 at 3:29 pm #

    Mmm 3 of my favorite things, cake, coffee and and brown sugar! And of course pictures of Lula!

    • tealandtulle January 7, 2013 at 9:25 am #

      The recipe is worth the work. And yeah, that’s Lula’s new thing. Hanging out of her “fort” watching the world go by.

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