At our “pseudo” Mother’s Day brunch as we hadn’t been able to celebrate with each other initially, I made this sour cream coffee cake.  It tasted delicious, but I definitely would like to try it again with a couple of changes.  First of all, as you can see from the picture, I somehow didn’t get a nice line of streusel in the middle, so I think I’d put a little more than 1/2 of the batter in before adding the layer and maybe even make a little extra for the top.  I promise one of these days I’ll get used to taking pictures and they won’t be afterthoughts!

It’ll be fun to try again though, and maybe update this picture as this was gone in less than 24 hours!

Sour Cream Coffee Cake

I found this recipe at Smells Like Home; originally from Barefoot Contessa Parties

  • 12 tsp. (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 c. granulated sugar
  • 3 extra-large eggs, room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

nocoupons

Streusel

  • 1/4 c. light brown sugar, packed
  • 1/2 c. all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 3 tbsp. cold unsalted butter, cut into pieces
  • 3/4 c. chopped walnuts, optional

nocoupons

Glaze

  • 1/2 c. confectioners sugar
  • 2 tbsp. real maple syrup

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 with the paddle attachment on medium-high for 4 to 5 minutes, until light.   Beat in 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.

For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl and combine using a pastry blender, a fork, or 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 toothpick 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 the whisk or a fork or spoon.

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