Tuesday, February 10, 2009

Sour Cream Coffee Cake

This recipe comes from Barefoot Contessa Parties.  I've gotten tons of recipes from this cookbook that I love.  If you don't want to buy it, check it out from the library.  

12 T butter at room-temperature
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 t vanilla
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)
2 t baking powder
1/2 t baking soda
1/2 t kosher salt

For the Streusel
3/4 c light brown sugar, packed
1/2 cup 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
1/2 c confectioners' sugar
 2 T real maple syrup

Preheat the oven to 350 degrees.  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 or 5 minutes, until light.  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 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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