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Monday, January 19, 2009

Sour Cream Coffee Cake

Another Barefoot Contessa recipe from her Parties cookbook.  After typing up this recipe I realized I put in more sour cream than called for but it's very tasty.  I also doubled the streusel recipe which I think worked out better.  

The weather is forecasting 2-4 inches for Inauguration Day so I'm already looking forward to sitting on my couch with my cup of coffee and coffee cake to watch Obama take his oath of office.

Sour Cream Coffee Cake
~Ina Garten - Barefoot Contessa Parties!

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self rising!)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the Streusel:
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 ground cinnamon
1/4 kosher salt
3 tablespoons cold, unsalted butter cut into pieces
3/4 cup chopped walnuts (optional)

For the Glaze:
1/2 cup confectioners' sugar
2 teaspoons maple syrup

Preheat oven to 350 degrees.  Grease and flour a 1o 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 one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together flour, baking soda, baking powder, 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 brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.  Mix in walnuts, if desired.

Spoon half the batter into the pan and spread it around with a spatula.  Sprinkle with 3/4 of streusel.  Spoon the rest of the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.  Bake for 50-60 minutes, until a cake tester comes out clean.  

Let cool on rack 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.  


Gabe's Girl said...

I am a HUGE fan of coffee cakes. I stumbled onto your site by searching for Paula Deen's Mystery Mocha Cake. I just made it and blogged about it. It was neat reading about someone else's experience with it. I will be sure to follow your blog. It looks great!