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White Chocolate-Sour Cream Co�ee Cake and Co�ee-Cup Block 1

White Chocolate-Sour Cream Co�ee Cake with Co�ee-Cup Block

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1

White Chocolate–Sour Cream 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.

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

White Chocolate-Sour Cream Co�ee Cake and Co�ee-Cup Block 2

Find free patterns, tutorials, how-to videos, weekly sales, and more at ShopMartingale.com.

White Chocolate–Sour Cream 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.

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

INGREDIENTS½ cup butter2 large eggs2 cups plus ½ cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup granulated sugar2 teaspoons vanilla1 (8-ounce) carton dairy sour cream½ cup packed brown sugar1 teaspoon apple pie spice¼ cup cold butter, cut into small pieces⅔ cup premium white chocolate baking

pieces⅔ cup coarsely chopped hazelnuts (fil-

berts) or pecans

DIRECTIONS1. Preheat oven to 350°F. Allow ½ cup

butter and eggs to stand at room tem-perature for 30 minutes. Grease a 10-inch fluted tube pan. Lightly flour pan and tap out excess; set aside.

2. In a small bowl, combine 2 cups flour, baking powder, baking soda, and salt. In a large bowl, beat the ½ cup softened 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

eggs and vanilla. Beat until combined. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (dough will be stiff).

3. For topping: In a medium-size bowl, combine ½ cup flour, brown sugar, and apple pie spice. Using a pastry blender, cut in ¼ cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and nuts.

4. Spread half of the batter into prepared pan. Sprinkle two-thirds of topping on top of batter in pan. Drop remain-ing batter on top; carefully spread to cover topping. Sprinkle with remain-ing topping; press lightly into batter. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and invert again, topping side up, onto a serving plate. Serve warm or at room temperature.

Yield: 12 servings

Card 15 • The Little Box of Quilter’s Chocolate Dessertswww.martingale-pub.com • 1-800-426-3126

Coffee Cup � 12" FinishedA 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"

G 2½" x 12½" Bias strip for handle: 1" x 7"1¾" E 2⅛" F

AC

G

D

E

F

B

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

INGREDIENTS½ cup butter2 large eggs2 cups plus ½ cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup granulated sugar2 teaspoons vanilla1 (8-ounce) carton dairy sour cream½ cup packed brown sugar1 teaspoon apple pie spice¼ cup cold butter, cut into small pieces⅔ cup premium white chocolate baking

pieces⅔ cup coarsely chopped hazelnuts (fil-

berts) or pecans

DIRECTIONS1. Preheat oven to 350°F. Allow ½ cup

butter and eggs to stand at room tem-perature for 30 minutes. Grease a 10-inch fluted tube pan. Lightly flour pan and tap out excess; set aside.

2. In a small bowl, combine 2 cups flour, baking powder, baking soda, and salt. In a large bowl, beat the ½ cup softened 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

eggs and vanilla. Beat until combined. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (dough will be stiff).

3. For topping: In a medium-size bowl, combine ½ cup flour, brown sugar, and apple pie spice. Using a pastry blender, cut in ¼ cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and nuts.

4. Spread half of the batter into prepared pan. Sprinkle two-thirds of topping on top of batter in pan. Drop remain-ing batter on top; carefully spread to cover topping. Sprinkle with remain-ing topping; press lightly into batter. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and invert again, topping side up, onto a serving plate. Serve warm or at room temperature.

Yield: 12 servings

Card 15 • The Little Box of Quilter’s Chocolate Dessertswww.martingale-pub.com • 1-800-426-3126

Coffee Cup � 12" FinishedA 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"

G 2½" x 12½" Bias strip for handle: 1" x 7"1¾" E 2⅛" F

AC

G

D

E

F

B

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

INGREDIENTS½ cup butter2 large eggs2 cups plus ½ cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup granulated sugar2 teaspoons vanilla1 (8-ounce) carton dairy sour cream½ cup packed brown sugar1 teaspoon apple pie spice¼ cup cold butter, cut into small pieces⅔ cup premium white chocolate baking

pieces⅔ cup coarsely chopped hazelnuts (fil-

berts) or pecans

DIRECTIONS1. Preheat oven to 350°F. Allow ½ cup

butter and eggs to stand at room tem-perature for 30 minutes. Grease a 10-inch fluted tube pan. Lightly flour pan and tap out excess; set aside.

2. In a small bowl, combine 2 cups flour, baking powder, baking soda, and salt. In a large bowl, beat the ½ cup softened 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

eggs and vanilla. Beat until combined. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (dough will be stiff).

3. For topping: In a medium-size bowl, combine ½ cup flour, brown sugar, and apple pie spice. Using a pastry blender, cut in ¼ cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and nuts.

4. Spread half of the batter into prepared pan. Sprinkle two-thirds of topping on top of batter in pan. Drop remain-ing batter on top; carefully spread to cover topping. Sprinkle with remain-ing topping; press lightly into batter. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and invert again, topping side up, onto a serving plate. Serve warm or at room temperature.

Yield: 12 servings

Card 15 • The Little Box of Quilter’s Chocolate Dessertswww.martingale-pub.com • 1-800-426-3126

Coffee Cup � 12" FinishedA 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"

G 2½" x 12½" Bias strip for handle: 1" x 7"1¾" E 2⅛" F

AC

G

D

E

F

B

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

Co�ee-Cup Block

Piecing instructions on page 3.

White Chocolate–Sour Cream 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.

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 Co�ee Cake and Co�ee-Cup Block 3

© 2015 by Martingale

Previously published in The Little Box of Quilter's Chocolate Desserts

19021 120th Ave. NE, Ste. 102Bothell, WA 98011 USA

800.426.3126

www.ShopMartingale.com

Register at ShopMartingale.com to get a free subscription to the Stitch �is! blog. You'll get free pa�erns, tutorials, how-to videos,

giveaways, and the �rst word on sales.

INGREDIENTS½ cup butter2 large eggs2 cups plus ½ cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup granulated sugar2 teaspoons vanilla1 (8-ounce) carton dairy sour cream½ cup packed brown sugar1 teaspoon apple pie spice¼ cup cold butter, cut into small pieces⅔ cup premium white chocolate baking

pieces⅔ cup coarsely chopped hazelnuts (fil-

berts) or pecans

DIRECTIONS1. Preheat oven to 350°F. Allow ½ cup

butter and eggs to stand at room tem-perature for 30 minutes. Grease a 10-inch fluted tube pan. Lightly flour pan and tap out excess; set aside.

2. In a small bowl, combine 2 cups flour, baking powder, baking soda, and salt. In a large bowl, beat the ½ cup softened 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

eggs and vanilla. Beat until combined. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (dough will be stiff).

3. For topping: In a medium-size bowl, combine ½ cup flour, brown sugar, and apple pie spice. Using a pastry blender, cut in ¼ cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and nuts.

4. Spread half of the batter into prepared pan. Sprinkle two-thirds of topping on top of batter in pan. Drop remain-ing batter on top; carefully spread to cover topping. Sprinkle with remain-ing topping; press lightly into batter. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and invert again, topping side up, onto a serving plate. Serve warm or at room temperature.

Yield: 12 servings

Card 15 • The Little Box of Quilter’s Chocolate Dessertswww.martingale-pub.com • 1-800-426-3126

Coffee Cup � 12" FinishedA 5½" x 7¼" B 1¾" x 7½" C 1¾" x 6" D 2¾" x 7¼"

G 2½" x 12½" Bias strip for handle: 1" x 7"1¾" E 2⅛" F

AC

G

D

E

F

B

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

Find free patterns, tutorials, how-to videos, weekly sales, and more at ShopMartingale.com.

Sew LOTS more blocks!

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