My friend Alexandra kindly invited us today to "brunch and futbol" at her house. Her home team, Mexico, was playing and happily won the game. We were celebrating the game and our friendship, she made for us typical Mexican food like Chilaquiles, Rajas and Frijoles (I promise I will soon post these recipes). My contribution to this Sunday brunch was a very simple Coffee Cake, of course to be enjoyed with a nice cup of coffee or tea. Nonetheless you can enjoy this cake any time of the day...or even better in the afternoon with a scoop of vanilla ice cream!
Cake
- 1 stick unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
Topping
- 3/4 cup brown sugar, packed
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 2 tablespoon cold unsalted butter, cut into pieces
- 1 cup chopped walnuts
Preheat the over 350°. Butter a square cake pan (8 or 9 inch). Cream the butter until smooth. Add the sugar and mix. Add the eggs and vanilla and mix until well combined. In a separate bowl sift the flour, baking soda, baking powder and salt. Mix the sour cream and the flour mixture into the butter mixture in alternate batches. Pour the batter into the cake pan. In a small bowl mix the sugar, flour and cinnamon. Add the butter and mix the ingredients by hand, until you get a sandy mixture. Add the walnuts and mix. Sprinkle this mixture over the cake and bake between 30 to 40 minutes until a knife inserted in the middle comes out clean. Let the cake cool down for about 15 minutes in the pan.
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