The 87th recipe I made from The Modern Baker by Nick Malgieri, was the one for Sour Cream Coffee Cake, on page 232. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us. It's a great book, full of recipes you will want to use over and over again.)
The ingredient list: brown sugar, cinnamon, pecans, flour, sugar, baking powder, baking soda, butter, eggs, and sour cream.
Okay, I made a drizzle with a vanilla glaze because it looked lonely without something on the top to be friends with those nuts, cinnamon, and brown sugar, even though NM said it was fine the way it was and didn't need a single other thing.
I made a half recipe in a 6" bundt pan and it fit perfectly. The recipe goes together quickly and bakes for less than an hour (mine was done at 45 minutes and even then I wish I had checked on it 5-10 minutes sooner...that might be because of the half recipe rather than the full, note to self in book on that for when I make it again), and the best part is that the entire house smelled like a bakery while it was baking...lovely fragrance.
The flavors are warm and nice, cinnamon, sugar, butter, pecans, what's not to love about all of that? Definitely a something I will make again, it works for snacking, dessert, or breakfast. Here's a photo of it without it's dress-up icing, and it does look fine just as it is, doesn't it?
Here's Phyl's post. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.
