Adding Flour & Sour Cream to Gourmet Coffee Cake

Video Transcript

I'm going to be keeping this at a relatively low speed to start with, but I'm going to be alternating between flour and my sour cream. In three increments. A third of the flour, a third of the sour cream. Mix. Third of the flour, third of the sour cream. You'll see. So I've got this at low speed. That's about a third of my flour mixture. And you'll see there's a reason why I have it at a low speed, because it wants to come up and spill all over the place. A third of my sour cream. And I'm going to give that a stop and I'm going to scrape down the side of the bowl. While I've got that paddle up and I've scraped down the side of the bowl, this is a really good time to do the second third of my flour. So do it right from the bowl. Alright. I'm dropping my paddle back down and locking it in place and really low speed so it doesn't fly all over the place. And you also want to make sure that you don't over beat this, because you don't want the dough to become tough. The second third of the sour cream. Um, um, um. I just love sour cream. Okay. We're going to give this another stop. Scrape down the side of the bowl again and the side of the paddle. There we go. And our last third of the flour. This of course is our flour mixture. You'll remember baking soda, baking powder, flour and a little bit of salt. Locking the bowl. A little lick of the knuckle. On very low. And to mix in. I'm going to just use my spatula to get the rest of the sour cream. Because I want to get every last bit of that sour cream into the bowl. Going to stop it for just a second. Get it all in. Wipe it on the paddle. Don't worry if you get it on the side of your Kitchen-Aid. Big deal. You can clean it later. Right now, we're worried about our cake.

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