1 White Chocolate-Sour Cream Coffee Cake and Coffee-Cup Block 1

White Chocolate-Sour Cream Coffee Cake

White Chocolate–Sour
with Coffee-Cup Cream
Block
Coffee Cake
Adding ShopMartingale.com
a spiced strudel-like layer with white chocolate and
hazelnuts to a wonderfully old-fashioned sour cream coffee
cake turns the ordinary into the extraordinary.

4ths B887.indd 29 8/15/07 3:23:25 PM

Find free patterns, tutorials, how-to videos, weekly sales, and more at ShopMartingale.com.
 White Chocolate-Sour Cream Coffee Cake and Coffee-Cup Block 2

White Chocolate–Sour Cream

White Chocolate–Sour Cream
Coffee Cake
Coffee Cake
Adding a spiced strudel-like layer with white chocolate and
hazelnuts to a wonderfully old-fashioned sour cream coffee
cake turns the ordinary into the extraordinary.
INGREDIENTS
½ cup butter
eggs and vanilla. Beat un
Alternately add flour mix
Adding a spiced strudel-like layer with2 large
whiteeggs
chocolate and cream to butter mixture
2 cups plus ½ cup all-purpose flour low speed after each addi
hazelnuts to a wonderfully old-fashioned sour cream coffee combined (dough will be
1 teaspoon baking powder
cake turns the ordinary into the1 extraordinary.
teaspoon baking soda 3. For topping: In a mediu
½ teaspoon salt combine ½ cup flour, b
1 cup granulated sugar and apple pie spice. Us
INGREDIENTS eggs and vanilla.
2 teaspoons Beat until combined.
vanilla blender, cut in ¼ cup col
½ cup butter Alternately
1 (8-ounce) add flour
carton mixture
dairy sourand sour
cream mixture resembles coarse
2 large eggs cream
½ cup to
packedbutter mixture,
brown sugar beating on in chocolate pieces and n
2 cups plus ½ cup all-purpose flour low
1 speed
teaspoon after
appleeachpie addition
spice just until 4. Spread half of the batter i
1 teaspoon baking powder combined
¼ cup cold(dough butter,will
cut be intostiff).
small pieces pan. Sprinkle two-third
1 teaspoon baking soda ⅔ cup premium white
3. For topping: In a medium-size bowl, chocolate baking on top of batter in pan. D
½ teaspoon salt pieces
combine ½ cup flour, brown sugar, ing batter on top; carefu
1 cup granulated sugar ⅔ cup
and coarsely
apple chopped
pie spice. hazelnuts
Using (fil-
a pastry cover topping. Sprinkle
2 teaspoons vanilla berts)cut
blender, or pecans
in ¼ cup cold butter until ing topping; press lightly
1 (8-ounce) carton dairy sour cream mixture resembles coarse crumbs. Stir Bake for 40 to 45 minut
½ cup packed brown sugar DIRECTIONS
in chocolate pieces and nuts. wooden toothpick inser
1 teaspoon apple pie spice 4. 1. Preheat
Spread half oven
of theto 350°F.
batter intoAllow ½ cup
prepared center comes out clean.
INGREDIENTS¼ cup cold butter, cut into small pieceseggs andpan. vanilla.
butter Beat
and until
eggs combined.
to standofat topping
room tem- on a wire rack for 10 m
Alternately add Sprinkle two-thirds
flour mixture and sour Grease a
⅔ cup premium white chocolate baking
½ cup butter perature
onbutter
top ofmixture, for in30pan.
batter minutes.
Drop remain- cake onto wire rack and
2 large eggspieces cream to 10-inch fluted beating
tube pan.onspread
Lightly toflour topping side up, onto a s
ing batter on top; carefully
4ths B887.indd 29 8/15/07 3:23:25 PM

2 cups plus⅔ cup coarsely

½ cup chopped
all-purpose hazelnuts (fil-low speed
flour after
cover
each
pantopping.
and tap addition
out just until
excess;
Sprinkle set aside.
with remain- Serve warm or at room te
1 teaspoon berts)
bakingorpowder
pecans combined (dough will be stiff).
ing
2. Intopping;
a small pressbowl, lightly
combine into batter.
2 cups flour, Yield: 12 servings
1 teaspoon baking soda 3. For topping:
Bake Infora 40
baking medium-size
to 45 minutes
powder, baking bowl, or until
soda, and asalt.
½ teaspoon DIRECTIONS
salt combinewooden
½Incup flour,
toothpick
a large bowl, brown sugar,
inserted
beat the nearsoftened
½ cup the
1 cup granulated sugar
1. Preheat oven to 350°F. Allow ½ cup and apple pie
center
butter spice.
comeswith Using
out
an a
clean.
electric pastry
Cool
mixerinonpan medi-
2 teaspoonsbuttervanillaand eggs to stand at room tem- blender, on
cutum
ainwire
¼
to cuprackcold
high forbutter
speed 10for until
minutes.
30 InvertAdd
seconds.
1 (8-ounce)perature
carton dairy
for sour cream Greasemixture
30 minutes. a resembles
cake onto wire
granulated coarse crumbs.
rack
sugar. Stir combined,
and invert
Beat until again,
½ cup packed brown sugar
10-inch fluted tube pan. Lightly flour in chocolate pieces
topping
scraping and
sidebowl nuts.
up, onto
sidesaoccasionally.
serving plate.Add
1 teaspoon pan apple pietap
and spice Serve
out excess; set aside. 4. Spread half of warm
the batteror atinto
room temperature.
prepared
¼ cup cold butter, cut into small pieces pan. Sprinkle two-thirds of topping
2. In a small
⅔ cup premium whitebowl, combine
chocolate 2 cups flour, Yield: 12 servings
baking
baking powder, baking soda, on top of batter in pan. Drop remain-
and salt.
pieces ing batter on top; carefully spreadCoffee to Cup ✦ 12" Finished
⅔ cup coarsely In a large bowl,
chopped beat the ½
hazelnuts cup softened
(fil- cover topping. Sprinkle
A with
5½" x 7¼" B remain- 1¾" x 7½" C 1¾" x 6" D 2¾
berts) orbutter
pecanswith an electric mixer on medi- ing topping; press lightly into batter.
um to high speed for 30 seconds. Add E 1¾" F 2⅛" G 2½" x 12½" Bias strip for handle: 1
granulated sugar. Beat until combined, Bake for 40 to 45 minutes or until a
DIRECTIONS wooden toothpick inserted near the
scraping bowl sides occasionally. Add
1. Preheat oven to 350°F. Allow ½ cup center comes out clean. Cool in pan
butter and eggs to stand at room tem- on a wire rack for 10 minutes. Invert G
perature for 30 minutes. Grease a cake onto wire rack and invert again,
10-inch fluted tube pan. LightlyCoffee flour Cup topping
✦ 12" side up, onto a serving plate.
Finished DC A
pan and tap Aout excess; Serve warm or at room temperature. F
5½" xset
7¼"aside.
B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"
2. In a small bowl, Yield: 12 servings E B
E 1¾" F cups
combine 2 2⅛"flour,G 2½" x 12½" Bias strip for handle: 1" x 7"
baking powder, baking soda, and salt.
In a large bowl, beat the ½ cup softened
butter with 29an electric mixer on medi- Coffee-Cup Block
4ths B887.indd 8/15/07 3:23:25 PM
um to high speed for 30 seconds. Add Piecing instructions G on page Card 15 • The Little Box of Quilter’s Chocolate Desser
3.
granulated sugar. Beat until combined, www.martingale-pub.com • 1-800-426-3126
scraping bowl sides occasionally. Add D C A
F
4ths B887.indd 30
E B

Coffee Cup ✦ 12" Finished

A 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"
Find free patterns, tutorials, how-to videos,
Card 15 • weekly
The Little sales,
Box of and more
Quilter’s at ShopMartingale.com.
Chocolate Desserts
E 1¾" F 2⅛" G 2½" x 12½" Bias strip for handle: 1" x 7"
www.martingale-pub.com • 1-800-426-3126
 2. In a small bowl, combine 2 cups flour, Yield: 12 servings
baking powder, baking soda, and salt.
In a large bowl,White
beatChocolate-Sour
the ½ cup softened
Cream Coffee Cake and Coffee-Cup Block 3
butter with an electric mixer on medi-
um to high speed for 30 seconds. Add
granulated sugar. Beat until combined,
scraping bowl sides occasionally. Add

Coffee Cup ✦ 12" Finished

A 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"
E 1¾" F 2⅛" G 2½" x 12½" Bias strip for handle: 1" x 7"

DC A
F
E B

Card 15 • The Little Box of Quilter’s Chocolate Desserts

www.martingale-pub.com • 1-800-426-3126

4ths B887.indd 30 8/15/07 3:23:26 PM

© 2015 by Martingale
Previously published in The Little Box of Quilter's Chocolate Desserts

19021 120th Ave. NE, Ste. 102

Bothell, WA 98011 USA
800.426.3126
www.ShopMartingale.com

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