sour cream coffee cake

原料

材料: butter (奶油) 1 stick (8 tablespoons) sugar (糖) 1 cup large egg (大蛋) 3 sour cream (酸奶油) 1 cup (8 oz) vanilla extract (香草精) 1 teaspoon cake flour (低筋麵粉) 2 cups baking powder (泡打粉) 1 1/2 teaspoons baking soda (蘇打粉) 1/2 teaspoon salt (鹽) 1/2 teaspoon For the streusel: light brown sugar (黃糖)  1/4 cup all-purpose flour (中筋麵粉)  1/2 cup ground cinnamon (肉桂粉)  1 1/2 teaspoons salt (鹽)  1/4 teaspoons butter  3 tablespoons, 切成小塊 chopped walnut (核桃碎) 3/4 cup

步驟

  1. 烤箱預熱至350F 2. 奶油加糖打發至顏色變淺(約4-5分鐘).逐個加入雞蛋,打勻.再加入香草精和酸奶油,打勻 3. 在另一個大碗里混合低筋麵粉,鹽,泡打粉和蘇打粉,篩入2里,低速拌至混合.然後用spatula攪勻麵糊 4. 再取一隻大碗,放入streusel的材料(除了核桃碎),用手指把材料捏勻至crumble狀,加入核桃碎混勻 5. 把一半麵糊均勻分在12個紙杯里,鋪上3/4的streusel,再把剩下的麵糊鋪在上面,最後在麵糊上撒上剩下的streusel 6. 蛋糕入烤箱350F烤35-40分鐘,取出在網架上放涼

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