A friend has requested that I share a cinnamon coffee cake recipe. This is a light and soft, finely-textured cake with a cinnamon-sugar-nut topping. With a light lemon flavor. I've never had trouble executing this recipe. Some coffee cakes are heavy on the baking soda -- and you can still smell and taste it! Ick! This one never has that problem. Adapted from the Fannie Farmer Baking Book.
8 tablespoons (1 stick) of softened butter
1/2 cup sugar
1/2 cup sour cream (creme fraiche is even better -- easily found at Trader Joe's)
1 1/4 cups cake flour (finer than all purpose)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon zest (microplaners do the best work on lemons -- avoid the white part of the rind)
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat the oven to 350 degrees, and grease and lightly flour an 8-inch square pan (but I think I've always used a 9-inch round pan). With an electric mixer, mix butter, sugar, eggs, and sour cream/creme fraiche in a large bowl. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry to wet, add lemon zest, and beat until smooth. Pour batter into prepared pan. Mix together topping ingredients in a small bowl and sprinkle over the surface of the cake. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve from the pan while warm. Yum!