Rich Sour-Cream Coffee Cake

Name: Rich Sour-Cream Coffee Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 16 servings apricot jam; 16 servings butter; 16 servings currants; 16 servings egg yolks; 16 servings Grand Marnier; 16 servings granulated sugar; 16 servings lemon juice; 16 servings milk; 16 servings nuts; 16 servings salt; 16 servings sour cream; 16 servings sugar; 16 servings vanilla extract; 16 servings water; 16 servings yeast

Rich Sour-Cream Coffee Cake might be just the morn meal you are searching for. This recipe serves 16. One serving contains 625 calories, 14g of protein, and 34g of fat. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have lemon juice, grand marnier, cream, and a few other ingredients on hand, you can make it.

Instructions

Combine the yeast, cup of the sugar, and lukewarm water in a large bowl, and allow to proof. Stir in the remaining cup of sugar, salt, milk, sour cream, lemon juice, and vanilla and mix well.

Ingredients you will need

Lemon Juice

Sour Cream

Vanilla

Sugar

Water

Yeast

Milk

Salt

Equipment you will use

Bowl

Add the egg yolks and blend. With your fingertips, rapidly work the butter into 5 cups of the flour as you would for pie dough, to produce a dry, meal-like consistency.

Ingredients you will need

Egg Yolk

Pie Dough

Butter

All Purpose Flour

Add this to the yeast mixture and begin to knead in the bowl, adding more flour if necessary, to make a smooth, elastic dough. Turn out on a lightly floured board and knead 5 to 6 minutes. Shape into a ball and place in a lightly buttered bowl, turning to coat the surface with butter. Cover tightly and refrigerate to let rise for at least 4 hours or until doubled in bulk.

Ingredients you will need

Butter

Dough

All Purpose Flour

Yeast

Equipment you will use

Bowl

Remove from the refrigerator, punch down, and turn out on a lightly floured board. (The dough can be kept in the refrigerator for as long as 3 days, in which case it should be punched down twice a day, until ready to roll out.)

Ingredients you will need

Dough

Punch

Roll

Divide the dough in half, and roll out each piece into a rectangle about 10 14 inches.

Ingredients you will need

Dough

Roll

Brush each rectangle with melted butter, and sprinkle with the brown or white sugar and cinnamon. Over this sprinkle the drained currants and then the finely chopped nuts. Gently press the filling into the dough with the rolling pin.

Ingredients you will need

Granulated Sugar

Cinnamon

Currants

Butter

Dough

Nuts

Equipment you will use

Rolling Pin

Roll up from the wide end, jelly-roll fashion. Heavily butter two 9-inch tube pans. Carefully fit the rolls into the pans so that the ends of the dough join. Cover and let rise until doubled in bulk.

Ingredients you will need

Butter

Dough

Jelly

Roll

Bake in a preheated 375 oven 45 to 55 minutes, until they are golden brown and give off a hollow sound when rapped with the knuckles.

Equipment you will use

Oven

Let cool for 15 minutes in the pans, then invert on a rack. Meanwhile, melt the apricot jam over low heat.

Ingredients you will need

Apricot Jam

Add the brandy, Cointreau, or Grand Marnier, and blend. Strain, and coat the sides and top of the cakes with the glaze while the cakes are still warm. Cool them thoroughly before slicing.

Ingredients you will need

Grand Marnier