You know you do too!
So I recently bought a Bundt pan…I think I might need an intervention.
I can’t stop baking, y’all.
My first Bundt was chocolate, of course. Then came lemon and chocolate again and then lemon and, finally, coffee cake Bundt.
My mom was an occasional baker, mostly cakes for my birthdays when I was a kid. I started my baking when I was in the fourth or fifth grade. Is that old enough to work the oven without burning the down the house? Well, I didn’t burn our building down.
Koreans are not big bakers and you won’t find the over abundance of cake, cookie and bread recipes that seem to fall from trees over here in the U.S. Flour based cooking for Koreans takes the form of noodles and sujebi. Though a lot of Western style bakeries are infiltrating Korea and the Korean diet (manifested in fatter Koreans). I absolutely love bread, but once I cut down on it during my years in Korea, I lost so much weight that I realized just what a fat-maker flour is.
There is a Korean cookie called maejagwa (매자과), which I remember finding in some touristy shops. I liked them, but it’s essentially fried dough so what’s not to like?
Julee’s Original Sour Cream Coffee Cake
(adapted from the Silver Palate Cookbook by Rosso & Lukins)
2 sticks unsalted butter
2 cups unbleached flour
2 cups sugar (or even less)
2 eggs, beaten
2 cups sour cream (or Greek yogurt, which is what I used)
1 tbls vaniila extract
1 tbls baking powder
1/4 tsp salt
1 1/2 cup pecans, coarsely chopped
1 tbls ground cinnamon
1. Preheat your oven to 350 °F. Butter and flour a 10 inch Bundt pan.
2. Cream together butter and 1 1/2 cups of sugar. Add eggs and blend well. Then add the sour cream or yogurt and vanilla.
3. Sift or whisk together the flour, baking soda, and salt.
4. Fold dry ingredients into the butter mixture and beat until just blended. Do not over beat.
5. Mix the pecans, remaining sugar, and cinnamon in a small bowl. Set aside.
6. Scrape half of the batter into your Bundt pan and spread evenly. Sprinkle the pecan mixture over the batter and spread in the remaining batter.
7. Set the pan on the center rack of the oven and bake for 50-55 minutes until a toothpick comes out clean.
8. Let your cake rest for 20-30 minutes before inverting on to a plate and enjoying its deliciousness!