Delightful disappointment

I had company over tonight...and you know what that means? Culinary entertainment!

True, it was a jewelry party, but I saw it as a perfect excuse to be in the kitchen ;).

On the menu tonight was:

- Bublé's guacamole
- sour cream coffee cake
- brie & gouda cheese with crackers
- punch

Let's talk about the sour cream coffee cake. It was disappointing yet delightful at the same time. How so? I followed the directions to a tee but when I tried popping it from the pan the whole top stuck!!! Remaining was a mutilated bundt coffee cake :(. It was sad...and embarrassing...but thankfully it still received rave reviews. Maybe I let it cool in the pan too long? Maybe I need to grease the pan better? Who knows! But any suggestions are welcome!

So, if you are still interested in making this coffee cake, here is the recipe (taken from my sister's On Baking textbook)

Filling:

• 1 1/2 Tbsp all purpose flour
• 1 Tbsp cinnamon, ground
• 6 oz brown sugar
• 4 oz pecans
• 1 oz unsalted butter, melted

Cake:

• 4 oz unsalted butter
• 8 oz granulated sugar
• 2 eggs
• 8 oz sour cream
• 7 oz cake flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract

To make filling, blend all the filling ingredients together in a small bowl. Set aside.

To make the cake batter, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the sour cream. Stir until smooth.

Sift the sifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla.

Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling.

Bake at 360F for approximately 35 minutes.

Serve and enjoy! And don't worry...if your cake comes out in more than one piece it will still taste good ;)