Sour Cream Coffee CakeFrom shandy 8 years ago
- 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 Cookshandy Port Orchard, WA
The Rating4 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
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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