Friday, February 26, 2016

Everyone's Favorite Sour Cream Coffee Cake

From the kitchen of One Perfect Bite...For years now, I've sworn I'd make Ina Garten's Sour Cream Coffee Cake. Well, I finally did it. Bloggers and their followers love the cake, and I've never read a poor review of her recipe. I made the cake for the "coffee" I hosted this week, and I must confess that it met all of my expectations. It's as close to perfect as recipe can get, but there is one thing I would do differently next time I make it. I think the cake needed more streusel than the recipe provides, so I've doubled the streusel ingredients in the recipe below. This is a moist cake and it freezes well. That can be important if you are cooking for a crowd or are responsible for a holiday breakfast. If you choose to do that, freeze the cake without glaze, then let it come to room temperature before giving it a final drizzle. On the odd chance that you have not yet made this cake, I urge you to give it a try. It's easy to make and save for under baking, you can't go wrong. I had planned to take a table shot of the cake, but I wasn't fast enough, and save for these last two pieces, it was gone before I could get to it. It is a cake as lovely as it is delicious, and it is far more photogenic than it appears in this post. Here is how it is made. I know you will enjoy it.

Sour Cream Coffee Cake...from the kitchen of One Perfect Bite inspired by Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
3 extra-large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
1-1/4 cups sour cream
2-1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup light brown sugar, packed
1 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1-1/2 cups chopped walnuts or pecans (optional)
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup


1) Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2) Cream butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light, about 4 to 5 minutes. Add eggs 1 at a time, then add vanilla and sour cream.
3) In a separate bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low, add flour mixture to batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
4) To make streusel: Place brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the nuts, if desired.
5) Spoon half of batter into pan and spread it out with a knife. Sprinkle with half of streusel mixture. Spoon rest of batter in pan, spread it out, and scatter remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
6) Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate.
7) To make glaze: Whisk confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make glaze runny. Drizzle as much as you like over cake with a fork or spoon. Yield: 10 to 12 servings.

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1 comment :

David said...

Mary, This would be one of my favorite coffee cakes! Where's my cup of coffee?! Take Care, Big Daddy Dave

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