This modification of the Sour Cream Ring Cake recipe in Bakin Without Eggs, produces a cake that's dense, nutty and not too sweet. A great brunch dish.
Sour Cream Coffee Cake
1/2 Cup granulated sugar
3/4 Cup brown sugar
1/4 Cup butter - softened
1 Cup sour cream
1/2 Cup skim milk
1 tsp vanilla extract
2 Tablespoons lemon juice
1 Cup whole wheat pastry flour
3/4 Cup all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 Cup quick rolled oats
1/4 Cup poppy seeds
1/3 Cup chopped pecans
Preheat oven to 375. Grease a Bundt cake pan.
Sift into a mixing bowl the flours and leavening. Stir in the oats and poppy seeds.
In a large bowl, cream together the sugars and butter. Mix in the sour cream. Mix in the milk, vanilla and lemon juice.
Add the dry ingredients to the wet. Stir to combine. Do not over mix. When almost fully combined, fold in the pecans.
Spoon into prepared pan and bake for 35 minutes or until toothpick comes out clean or with a few crumbs. Cool on wire rack for 10 minutes or so. Invert onto plate or wire rack to cool completely before slicing.
Variations: The recipe from which I was working did not call for poppy seeds, but I think they are a nice addition. This is a pretty sturdy dough and you can vary the mix-ins a little by substituting other nuts or seeds or adding small amount of chopped dried fruit.
The original recipe called for twice as much vanilla, so don't be afraid to add a little more.
Or heighten the citrus flavor by adding fresh orange or lemon zest with the dry ingredients.
Add zing with some grated ginger and smal chunks of crystallized ginger.