Sour Cream Coffee Cake
From shandy 16 years ago- 55 minutes to make
- Serves 8
Deborah from Taste and Tell blog found this recipe in the Barefoot Contessa Parties! Cookbook. I made this and could not believe how much flavor along with just how moist this coffeecake is! This is one of those coffeecakes that you can nibble on all weekend. Read more Absolutely delicious =D See less
Ingredients
- Cake: shopping list
- 12 T. unsalted butter, softened at room temperature shopping list
- 1 1/2 c. sugar shopping list
- 3 extra-large eggs, at room temperature shopping list
- 1 1/2 t. vanilla extract shopping list
- 1 1/4 c. sour cream shopping list
- 2 1/2 c. cake flour (not self-rising) shopping list
- 2 t. baking powder shopping list
- 1/2 t. baking soda shopping list
- 1/2 t. salt shopping list
- For the Streusel: shopping list
- 3/4 c. light brown sugar, packed shopping list
- 1/2 c. all-purpose flour shopping list
- 1 1/2 t. ground cinnamon shopping list
- 1/4 t. kosher salt shopping list
- 3 T. cold unsalted butter, cut into pieces shopping list
- 3/4 c. chopped walnuts (optional) shopping list
- For the Glaze: shopping list
- 1 c. powdered sugar shopping list
- 5 T. real maple syrup shopping list
How to make it
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula; to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
The Rating
Reviewed by 4 people-
Yours looks beautiful! I'm going to make this, hope it turns out as well. I too now have an excuse to buy this pan, like I needed an excuse!!
juliecake in Bluffdale loved it
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Very good looking coffee cake. I have a recipe similar to this...but a little different. Im anxious to try this one out soon. Thank you for the great pictures and the wonderful tasty recipe!
michellem in Idaho loved it
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