Heirloom Bakery and Cafe's sour cream coffeecake
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Dear SOS: The coffee cake at South Pasadena’s Heirloom Bakery and Cafe, near the train station, is fabulous. Each day it’s flavored differently for variety ... chocolate chips, raspberry, etc.
I would love to have the recipe to make at home for a treat for those days when my walking partner and I aren’t splurging and stopping for breakfast.
Joanne Nuckols
South Pasadena
Dear Joanne: We loved the light texture and subtle tang of this simple coffee cake, marbled with a wonderfully crumbly topping of brown sugar, cinnamon, pecans and chocolate chips. A slice of this should brighten any morning.
Topping
In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.
Cake and assembly
Heat the oven to 350 degrees.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.
In a medium bowl, sift together the flour, baking soda and salt.
Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.
Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.
