it begins / sour cream coffee cake

So, I have already been baking out of The Cake Bible (as well as Rose's Heavenly Cakes) for a couple of months now, but I haven't been totally diligent about documenting, so we'll start over for the most part.  I'll begin with the sour cream coffee cake (page 90).

This is an egg yolk-only recipe, and uses sour cream as the liquid base.  Generally, I have been a big fan of Rose's sour cream recipes, as it gives the cakes a nice, moist, silky texture.  The cake is simple to prepare, but does require a food processor or mini-prep to make the streusel topping and filling.  My feelings toward coffee cake had been rather lukewarm, but this recipe is definitely a hit.  The crumb is soft and not too dense, the sweetness is just right, and the streusel provides a great crunch.

Ratings:
Overall - 8
Crumb - 8 / moist and light
Flavor - 8 / not too sweet
Appearance - 7 / edges came out a little lumpy and it could have used more streusel topping
Ease of baking - 6 / the streusel takes some extra prep time, but the cake itself couldn't be easier

 

Details:

Bakeware - 9"x2" black/glass springform pan

Oven temperature - 325 degrees

Bake time - 75 minutes

Cool time - 10 minutes in pan on rack

Notes - Cake pan covered with foil at 45 minutes to prevent overbrowning.  For future reference, I would make more streusel topping, in order to cover the whole top and avoid the lumpy edges.  Also, I might try adding apple slices as suggested in the book.