Sour Cream Red Lentil Coffee Cake

Sour Cream Red Lentil Coffee Cake

Perfect for dessert, brunch or snacking at any time, this cake gets a nutrition boost from puréed red lentils. If you don’t want to glaze the cake you can either leave it unadorned or dust it with powdered sugar.

Ingredients

Filling

  • 3/4 cup (185 mL) chopped pecans or walnuts
  • 1 1/2 tsp (7 mL) cinnamon
  • 1/2 cup (125 mL) brown sugar

Cake

  • 1/2 cup (125 mL) dry red lentils 
  • 3/4 cup (185 mL) sour cream (full fat is recommended)
  • 1 tsp (5 mL) vanilla
  • 1/3 cup (80 mL) butter, softened
  • 3/4 cup (185 mL) sugar
  • 2 large eggs
  • 1 1/2 cups (375 mL) all purpose flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) cinnamon
  • 1/8 tsp (.5 mL) nutmeg

Glaze (Optional)

  • 2 Tbsp (30 mL) cream cheese, softened
  • 1/2 cup (125 mL) icing sugar
  • approximately 2 tsp (10 mL) milk

Directions

  1. Combine the 3 filling ingredients in a small bowl and set aside.
  2. Preheat the oven to 350º F. In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Drain well and let cool. Once cool, add to the bowl of a food processor along with the sour cream and vanilla. Process until completely smooth, about 2 minutes, scraping down the bowl once or twice.
  3. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add about 1/3 of the flour mixture to the butter and sugar mixture and beat on low speed until just combined. Add half the lentil and sour cream mixture, and beat again until just combined, repeat with another 1/3 of the flour mixture, the remaining lentil and sour cream mixture, and then the last of the flour mixture.Spray a 12 cup bundt pan with non-stick cooking spray. Sprinkle about a 1/3 of the filling mixture into the bottom of the bundt pan. Spoon about half of the cake batter overtop and smooth. Scatter the remaining filling ingredients overtop. Top with the remaining cake batter and smooth again. Bake until a tester inserted in the cake comes out clean, about 40 minutes. Cool in the pan for ten minutes, then place a serving plate overtop the pan and carefully invert the cake onto the plate (it will still be hot - oven mitts are recommended). Let cool completely.
  5. Make the glaze: in a small bowl, stir the cream cheese until very smooth. Add the icing sugar and stir until completely combined, then add tiny amounts of milk to make a smooth pourable mixture. Either spoon directly onto the cooled cake, or pour into a small sealable plastic bag. Snip a tiny corner off the bag, and drizzle the glaze overtop the cake.
Servings: 
12 - 16

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