Lemon Sour Cream Coffeecake

pbs 105 b1 sourcream coffee cake part 1

Описание:

view/post comments at http://www.realbakingwithrose.com/200... Rose Levy Beranbaum Recipes at http://www.realbakingwithrose.com/bak... Produced and directed by Marjorie Poore. filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. Lemon Poppyseed Pound Cake is my signature cake. Soon after it appeared in The Cake Bible, it became part of the permanent collection at Starbucks as well!

The Sourcream Coffee Cake is such a favorite I've included it in almost every book I've done since, changing the shape or tweaking it further toward perfection. Yes! It will appear in the upcoming Rose's Heavenly Cakes using melted butter for a crisper crumb topping and adding it after the first 35 minutes of baking so that none of it sinks into the cake.

Sourcream Coffee Cake

You'll Need:

1 (18.25 ounce) box yellow cake mix
1 small box instant lemon pudding
1 (4 ounce) package poppy seed
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup walnuts, chopped
1/4 cup confectioners' sugar
1 tablespoon lemon rind, grated

Procedures : Prepare packaged cake mix with directions listed, adding lemon pudding mix, poppy seed, eggs, oil and sour cream.

In separate bowl combine sugar, nutmeg, cinnamon and chopped walnuts.

In another small bowl combine confectioners' sugar and lemon rind. Grease a tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake at 350 degrees F for 50 to 60 minutes. Cool; remove from pan and place on serving platter; sprinkle with confectioners' sugar and lemon rind mixture