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Baking in Seattle; Sour Cream Coffee Cake and Cherry Almond Scones from The Dahlia Bakery Cookbook

 

the remnants of the sour cream coffee cake a few hours after emerging from the oven

the remnants of the sour cream coffee cake a few hours after emerging from the oven

Last spring I spent over an hour in line with my friend Rita waiting to have Tom Douglas, the Grand Poobah of Seattle restaurateurs, sign his latest cookbook, The Dahlia Bakery Cookbook {Sweetness in Seattle}. I’m happy to report I’ve finally gotten around to baking some deliciousness from that book; sour cream coffee cake with cinnamon streusel and cherry almond scones.

the batter

the batter

I made the coffee cake for Christmas day breakfast. I splurged and used fresh raspberries. I also doubled the amount of streusel, as I do like my streusel;  the recipe shows my revised streusel amounts. This coffee cake was a big hit with the Wilson progeny. The large 9×13 pan did not even last a full twenty-four hours….

 

cherry almond scones

cherry almond scones

I made the cherry almond scones the other day for the tennis ladies. Another success! I made one version with the dried tart cherries per the recipe and they turned out great. Taking a walk on the wild side, I then tried another version using canned tart cherries which didn’t turn out so great. I’m still working on the canned version as I really want it to turn out!

Sour Cream Coffee Cake with Cinnamon Streusel

adapted from The Dahlia Bakery Cookbook by Tom Douglas

Ingredients:

  • *****streusel topping*************
  • 1 cup flour
  • 1 cup packed brown sugar
  • 2 t. cinnamon
  • 6 oz (12 T or 1-1/2 sticks) cold, unsalted butter, diced
  • *****cake *********************
  • 2 1/2 cups flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 T. vanilla extract
  • 1 t. kosher salt
  • 2 cups fresh or frozen berries, your choice

Cooking Directions:

  1. Make the streusel by combining the flour, brown sugar and cinnamon. Cut the butter in with a pastry blender until crumbly; set aside.
  2. Sift together the flour, baking powder, and baking soda into a bowl and then set aside.
  3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition and scrape down the bowl as needed. Mix in the sour cream, vanilla and salt. Add the flour mixture, a third at a time, mixing until just blended. Fold in the berries with a rubber spatula. The batter will be thick.
  4. Spread the batter in a buttered 9x13 baking pan. Spread the streusel over evenly.
  5. Bake at 350 degrees for 45 to 50 minutes - until a wood skewer comes out cleanly when poked into the center of the cake. Rotate the cake halfway through the baking time. Cool for at least 10-15 minutes.

Cherry Almond Scones

adapted from The Dahlia Bakery Cookbook by Tom Douglas

Ingredients:

  • 2 1/2 cups flour
  • 1/4 cup + a little more sugar
  • 1 t. baking powder
  • 1 t. grated lemon zest
  • 3/4 t. kosher salt
  • 1/4 t. baking soda
  • 10 T. (1-1/4 sticks) cold unsalted butter, cut into 1/2 inch dice
  • 1/2 cup dried tart cherries, coarsely chopped
  • 1/2 cup sliced, blanched almonds, toasted and cooled
  • 1 cup buttermilk
  • 1/4 t. vanilla extract
  • 1/4 t. (but I used 1 t.) almond extract
  • about 1/4 cup heavy cream for brushing

Cooking Directions:

  1. Toast the almonds by spreading on a baking sheet and baking for 5 to 10 minutes in a 350-375 degree oven. Stir occasionally and keep a close eye on them. Cool.
  2. In a large bowl, combine the flour, sugar, baking powder, zest, salt and baking soda.
  3. Cut the butter into the dry mixture with a pastry blender until the mix looks like coarse sand. Mix in the cherries and the almonds.
  4. Gradually pour in the buttermilk and extracts and mix with a rubber spatula until the dough just comes together.
  5. Turn the dough on a lightly floured surface and knead lightly until the dough is smooth and the buttermilk is evenly incorporated into the mix. Do not overwork the dough. Pat the dough into a 9 inch round about 1 inch thick. Cut into 8 wedges ( I did 12).
  6. Place the wedges on a parchment lined baking sheet. Brush each wedge generously with the cream and sprinkle liberally with sugar.
  7. Bake for 10 minutes at 425 degrees. Rotate pan and reduce the temperature to 350 degrees and bake for about 15 minutes more.
  8. Yum!

 

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{ 2 comments… add one }

  • Joan Robinett Wilson January 11, 2015, 3:43 pm

    Yay!

  • LoriS December 30, 2014, 5:07 pm

    Made your coffee cake with half frozen blueberries and half frozen raspberries and it was a hit for Christmas brunch. Thanks for another reliable recipe for Christmas morning!

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