Page 118 - 17-38 Jan 13 21
P. 118
Old-Fashioned Coffeecake
Bundt Cake
INGREDIENTS DIRECTIONS:
1 and 1/2 teaspoons ground cinnamon Position rack in center of oven and preheat to 350
degrees Fahrenheit. Generously grease a nine-and-
1 cup plus 3 tablespoons sugar, divided a-half- by four-inch Bundt pan, kugelhopf mold, or
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baking soda into a medium bowl.
1 and 1/2 teaspoons Baking Powder In another bowl mix sour cream, yogurt and vanilla.
Cream butter in a large bowl with an electric mixer
1/2 teaspoon Baking Soda until light. Add one cup sugar and beat until smooth
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mixture, each in two portions. Pour slightly less than
3/4 cup plain yogurt, half the batter into prepared pan. Sprinkle with half
the cinnamon sugar. Gently spoon dollops of batter
regular, low-fat or nonfat over mixture, using just enough to cover it. Sprinkle
with remaining cinnamon sugar. Gently add
1 teaspoon Vanilla Extract remaining batter in dollops over it. Spread gently to
cover mixture. Bake about 55 minutes or until a
1/2 cup unsalted butter cake tester inserted in cake's center comes out
clean. Cook in pan on a rack 10 minutes.
3 large eggs 5XQ D WKLQ EODGHG ÀH[LEOH NQLIH DURXQG WXEH EXW
not around sides of pan. Invert cake onto a rack
and cool completely. Serve at room temperature.
Y-11 The Bulletin 718.387.0123 • Ads@willbulletin.com January 13 '21
