All-New Cake Mix Doctor - Anne Byrn [126]
20 minutes
bake:
50 to 55 minutes
cool:
30 minutes
WHO CAN RESIST sour cream coffee cake? I love the plain simple goodness of this cake, how it stays moist on the counter for a few days, and how people think I’ve gone to far more trouble than is really the case! Have fun substituting dried cranberries for the raisins in the filling and varying the glaze a bit to jazz it up. For a pretty crosshatch pattern, I drizzle the glaze in one direction, then turn the pan and drizzle it in the other.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1/3 cup granulated sugar
1 cup sour cream
¾ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
½ cup finely chopped pecans
½ cup raisins (see Note)
4 teaspoons ground cinnamon
For the glaze
1 cup confectioners’ sugar, sifted
1 tablespoon milk
2 to 3 teaspoons fresh lemon juice
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, granulated sugar, sour cream, oil, eggs, vanilla, and lemon zest in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour half of the cake batter into the prepared cake pan, smoothing the top with a rubber spatula.
3. Place the pecans, raisins, and cinnamon in a small bowl and stir to combine. Spoon this mixture on top of the batter in the cake pan, distributing it evenly. Pour the remaining batter on top of the nut mixture, smoothing the top with a rubber spatula. It does not matter if the nut and raisin mixture is visible from the top of the pan. Place the pan in the oven.
4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the cake pan to a wire rack and let the cake cool, about 20 minutes.
5. Make the glaze: Place the confectioners’ sugar, milk, and 2 teaspoons of lemon juice in a small bowl. Whisk, adding up to 1 more teaspoon of lemon juice, until the glaze is smooth. Drizzle the glaze over the top of the cake. Let the glaze set for 10 minutes, then cut the cake into serving pieces.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Note: Look for baking raisins, packaged raisins that have been softened in water so that when you add them to baked goods they turn out soft and chewy. If you can’t find any raisins labeled “baking raisins” you can simulate their texture by adding a little water to your raisins and then placing them in the microwave oven on high power until they plump up and soften, 20 seconds.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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HUMMINGBIRD CAKEWITH CREAM CHEESE FROSTING
serves:
16 to 20
prep:
25 minutes
bake:
35 to 40 minutes