Sour Cream Coffee Cake Recipe

Yesterday morning I met a colleague at a small cafe off Lincoln Road to collaborate on a project. (I'm not naming the cafe due to the poor experience we had there.)

My colleague ordered a cappuccino and chocolate croissant. I had a hot tea and a slice of their sour cream coffee cake (a big favorite of mine). The cappuccino was quite large and served piping hot with just the right amount of foam on top. The croissant was adequate. My tea had a very strange medicinal taste, and I'm certain they do not use filtered water (a must here on Miami Beach as our water has a foul taste). The coffee cake was stale and so dry that I could barely swallow it. This was not the sour cream coffee cake of my childhood!

My Grandmother was a wonderful cook, and her sour cream coffee cake was one of the family favorites. After such a disappointing experience, I had to come home and make my own to satisfy my need for a nice, moist coffee cake. Here is my grandmother's recipe. I hope you will try it and let me know if you like it, too.

My Grandmother's Sour Cream Coffee Cake

Streusel Topping:
1/2 cup granulated or brown sugar, or 1/4 cup each
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/2 cup coarsely chopped walnuts or pecans

Batter:
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated
3 large eggs
1 cup (8 ounces) sour cream or plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest

Glaze:
1 cup confectioners' sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk

1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch Bundt or tube pan, and dust with flour.

2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg. Cut in the butter to resemble coarse crumbs. Stir in the nuts.

3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the eggs, one at a time. Blend in the sour cream, vanilla, and lemon zest. Gradually stir in the flour mixture.

4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.

5. Bake unitl the coffee cake is golden and pulls away from the sides of the pan, about 50 minutes. Place on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the coffee cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.

6. To make the glaze: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Joe's Stone Crab Restaurant Key Lime Pie Recipe

We had the opportunity to enjoy another wonderful meal at the famous Joe's Stone Crab restaurant in South Beach. Joe's is one of those old time, elegant venues with a professional wait staff that anticipates your every need.

Of course their specialty is seafood, and it is fresh and delicious, but they also serve chicken, very good steaks, and lamb. I had the Mahi-Mahi grilled with pepper-lime butter, with lobster toast and peppadew oil. My husband enjoyed the Grouper served over a shrimp and white bean stew. For side dishes we chose our favorite grilled tomatoes, and the steamed asparagus. And of course a nice bottle of Chardonnay from New Zealand. It was a memorable feast.

Joe's dessert menu never disappoints. Our favorites are the Hot Fudge Brownie Sundae, or the fabulous Key Lime Pie. Here's the recipe direct from Joe's for the Key Lime Pie:


Joe's Stone Crab Restaurant Key Lime Pie

Source: Joe's Stone Crab Restaurant, Miami Beach, Florida

Graham Cracker Crust
1 wax paper wrapped package graham crackers,1/3 of a
1 pound box, or 1 cup plus 2 1/2 tablespoons graham
crackers crumbs
5 tablespoons melted unsalted butter
1/3 cup granulated sugar

Filling
3 egg yolks
Grated zest of 2 limes (about 1 1/2 teaspoons)
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you can get Key
limes use those but regular limes will do)

Topping
I cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar

For the crust: Preheat oven to 350 degrees F. Butter a 9-inch pie pan.

Break up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin. Add melted butter and sugar and stir. Press crumb mixture into pan forming a neat border around the edge. Bake until set and golden, about 8 minutes, and set aside. Keep oven on.

For the filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes, Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate, Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each wedge with dollop of whipped cream.

If you can't make it to Miami Beach, Joe's also has locations in Las Vegas and Chicago. It's well worth a try. You're going to love it!

Tags: joe's stone crab restaurant, seafood, key lime pie recipe