Recipe

Sour Cream Coffee Cake Recipe

Add Step-by-Step Photos	Shandy / All my dishes 3 months, 2 weeks ago 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. Absolutely delicious =D... More Prep:10m Cook:55m Servings:8	Shandy
	streusel butter brown sugar pecans sour cream moist delicate layers maple syrup glaze delicious

Creaming the Butter

Ready to Layer

Fresh out of the Mol

Making the Glaze

Yummy!

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Ingredients

Cake:

12 T. unsalted butter, softened at room temperature

1 1/2 c. sugar

3 extra-large eggs, at room temperature

1 1/2 t. vanilla extract

1 1/4 c. sour cream

2 1/2 c. cake flour (not self-rising)

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

For the Streusel:

3/4 c. light brown sugar, packed

1/2 c. all-purpose flour

1 1/2 t. ground cinnamon

1/4 t. kosher salt

3 T. cold unsalted butter, cut into pieces

3/4 c. chopped walnuts (optional)

For the Glaze:

1 c. powdered sugar

5 T. real maple syrup

Directions

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.

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Comments

solanaceae 3 months, 2 weeks ago said:
I can't wait to make this. Am thinking Mother's Day brunch! What a great pan! I have been eyeing those for a few years now but haven't bought one yet ... maybe this is just the excuse I needed to take a trip to Williams Sonoma and buy 1 (or 2 lol)!?!

juliecake 3 months, 2 weeks ago said:
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!!

michellem 2 months, 3 weeks ago said:
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!

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