Peach Jam + Brown Sugar Crumb Cake
Recipe from my Pastry Demo at the Historical Lewes Farmers Market with Henry Bennett of Bennett Orchards
Sour Cream Coffee Cake
Yield: One Half Sheet Pan (1500g)
110g Sugar
90g Dark Brown Sugar
1/2 teaspoon Cinnamon
175g Sour Cream
175g Buttermilk
4g Baking Soda
405g All Purpose Flour
9g Baking Powder
4g Salt
226g Unsalted Butter
350g Sugar
3 Eggs
5g Vanilla Extract
5g Clear Vanilla Extract
Instructions:
Combine Sour Cream, Buttermilk, & Baking Soda and allow to sit at room temperature for 1 hour.
Combine Sugars & Cinnamon for Cinnamon Sugar mix and set aside.
In a large bowl, whisk dry ingredients: AP Flour, Baking Powder, & Salt.
Cream/Butter Method. Alternate adding dry ingredients & Sour Cream Mixture.
Spread 2/3 of batter into pan, top with 1/2 Sugar Mixture, (add optional Jam & Cream Cheese Filling), & spread remaining batter over and top with remaining Sugar.
Bake @ 325°F for 10 minutes, then turn the pan and continue to bake for an additional 11 minutes, until Cake is golden brown and springy to the touch.
Note:
The Coffee Cake will be delicious the way it is, but you can dress it up by sprinkling powdered sugar all over the top or make a simple powdered sugar glaze and pour it over the top of individual slices so it runs down the sides. You can flavor the glaze with just vanilla or try adding some caramel, fruit juice, or liqueur.
Additional Toppings
from the Demo listed below with the addition of Peach Jam.
Crumb Topping:
350g Flour
190g Dark Brown Sugar
7g Cinnamon
226g Butter, melted
4g Salt
Instructions:
Combine Flour, Dark Brown Sugar, and Cinnamon.
Add Melted Butter and toss until large crumbs form.
Cream Cheese Filling (Topping)
454g (1#) Cream Cheese
120g Sugar
1 Egg
40g Crème Fraîche/Sour Cream
4g Vanilla Paste
3g Salt
Instructions:
Mix all ingredients in a bowl.
