Jamie Gwen's Coffee Cake
From borinda 12 years agoIngredients
- 1 1/2 sticks unsalted butter at room temperature shopping list
- 1 1/2 cups granulated sugar shopping list
- 4 large eggs at room temperature shopping list
- 2 teaspoons pure vanilla extract shopping list
- 1 1/4 cups sour cream shopping list
- 2 1/2 cups cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon kosher salt shopping list
- For the Streusel: shopping list
- 1/4 cup brown sugar, packed shopping list
- 1/2 cup all-purpose flour shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1/4 teaspoon kosher salt shopping list
- 3 tablespoons cold unsalted butter, cut into pieces shopping list
- 3/4 cup chopped walnuts shopping list
- For the Glaze: shopping list
- 1/2 cup confectioners’ sugar shopping list
- 2 tablespoons real maple syrup shopping list
How to make it
- Preheat the oven to 350F. Grease and flour a 10-inch Bundt or 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 and fluffy. Add the eggs, one 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 and mix 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 crumble the mixture together with your fingers until it forms small peas. Mix in the walnuts.
- Spoon half the batter into the pan and spread it evenly with an offset spatula or a knife. Sprinkle with 3/4 cup of the 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, or until a cake tester comes out clean.
- Let the cake cool on a wire rack for at least 30 minutes. Carefully transfer the cake to 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 spoon.
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