October to March are always a good choice of months in Dhahran, Saudi Arabia to go for a picnic. I know it is quite frosty and cold in most parts of the world, but Saudi Arabia being Saudi Arabia and a desert not to forget, has very few months of just the right amount of sun in which you are not afraid of getting sun-cooked 😀 So before we left for America our friends arranged for a barbeque at Jubail beach. Quite a nice beach, nice weather, wonderful yummy food and such wonderful memories.
So I am famous for baking cakes in my friends’ circle :$ It’s just that I am really lazy and we all know baking a cake is much faster and convenient than say making something nice and savory for a whole lot of people. And my friend, Madiha, had specifically asked NOT to bake a chocolate cake (another vice of mine :$). So I thought of baking this amazing coffee cake that I had baked a few days ago but had halved the recipe as I was skeptic. But boy was I surprised at the result. The original recipe (from allrecipes, my favorite site), calls for pecans as the topping with brown sugar but I used walnuts. So I decided on baking the whole recipe in a 9 inch pan. We warmed up the cake on the grill (of course after enjoying the yummy tikkas :D).
This is a slice of the cake and it is as the recipe says amazing…melt-in-your mouth and scrumptious even as breakfast. Just a note that a coffee cake does not mean that it should have coffee as an ingredient but rather coffee cakes are cakes that are served with a cup of coffee. And believe me this one will definitely make your cup of joe a treat. And not only good for sunny days but for rainy days like today 🙂 Ok I think I have made my point enough so here is the recipe:
Ingredients for cake:
2 cups all-purpose flour
1 tablespoon baking powder
1 cup butter at room temperature
1/4 teaspoon salt
1 1/2 cups white sugar
1 cup sour cream
1 tablespoon vanilla extract
Ingredients for topping:
1 cup of chopped pecans/walnuts
1/2 cup of brown sugar
2 tablespoons melted butter
1 teaspoon of ground cinnamon (I prefer not to use)
Method of Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan or line it with aluminum foil and grease it. In a bowl sift flour, baking powder and salt. Keep aside. Also mix all the topping ingredients in a separate bowl and keep aside.
In another bowl, cream the butter till light and fluffy. Gradually beat in sour cream and then sugar. Don’t worry if the cream tends to separate it will come together in a while. Beat in eggs one at a time. Stir in the vanilla. Fold in the flour mixture with the help of your hand or spatula until just mixed. Do not beat or it will ruin the cake. Spread batter in the prepared pan. Sprinkle the topping mixture on top. If you like more topping you can increase the ratio by half. As the cake is not too sweet, the topping is the main sweetness so for people who have a sweet tooth like me, I would definitely recommend increasing the topping.
Bake in oven for 30-35 minutes or do the toothpick test. Let cool in pan for at least 10 minutes before removing. Serve with a warm cup of coffee or hot chocolate…yumz! Best served warm straight from the oven 🙂