If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Double Crunch Sour Cream Coffee Cake

         At one point or another, savory cooks have to conclude their cooking is far less complicated than the exact science baking requires.  A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still end up with a winning dish.  But leave out an ingredient in a cake or confuse baking soda with baking powder and a baker’s end result is often doomed.   That’s what impressed me with Andrew’s latest version of Coffee Cake.  Anyone whose been lucky enough to sample his baked goods knows this is a guy who knows his way around a Kitchen-Aid. But this latest creation was so over-the-top delicious, so perfectly baked, I’d like him to take a deep bow.


John Barricelli

The foundation of Andrew’s recipe was yet another gift from John Barricelli.  (If it’s starting to sound like John Barricelli is our baking guru, that’s not far from the truth).  From his first cookbook “The SoNo Baking Company Cookbook” (Clarkson Potter 2010), Chef Barricelli’s Sour Cream Coffee Cake was the basis for Andrew’s invention.  Andrew purposely wanted to double the quotient of crunchy, cinnamon-y brown sugar and pecan crumble, adding a thicker layer of it mid-cake as well as upping the amount of topping the original recipe called for.  He made the second change out of necessity: 

When he went into the fridge, we were short on sour cream.  He used what we had and then made up for the difference by calling some Greek Yogurt into service.  The result was a rich, creamy-moist cake – a perfect counterpoint to the two wallops of brown sugar pecan goodness displayed on top and hidden deep in the middle of the cake.   While coffee cake has a distinctly morning feeling to it, this cake was so good, it was eaten with some afternoon tea and again as a dessert after dinner with some ice cream.  Since Andrew has done all the experimentation, you can just follow along with his recipe. Don’t be put off by the number of steps below. I just took pictures of almost every action along the way.  And here is the recipe:

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