Sour Cream Coffee Cake with Maple Glaze
I can’t take credit for this recipe unfortunately, but Miss Ina Garten can! You probably know her as the Barefoot Contessa. I have most of her cookbooks and they’re perfect for finding foolproof recipes. If I’m looking to make one of the classics like lasagna or lemon meringue pie, she’s the first one I turn to. In fact, I can credit her with helping me build the foundation for my cooking.
This particular coffee cake has been a staple in my repertoire for years now. It was a hit back then and still doesn’t disappoint. The sour cream keeps it incredibly moist, and the walnut streusel in the middle adds the perfect amount of sweetness. A little maple glaze drizzled over the top doesn’t hurt either. Unlike most baking recipes, this one calls for using cake flour which you probably don’t have hanging out in your pantry but not to worry. There’s an easy substitute. It really does make a huge difference in keeping the coffee cake nice and light. Regular flour would result in a tough cake.
I hope you try this one, let me know how you like it!
Sour Cream Coffee Cake
By The Barefoot Contessa
For the Cake:
1 1/2 Sticks of unsalted butter at room temp
1 1/2 Cups of granulated sugar
3 Large eggs at room temp
1 1/2 Teaspoons of vanilla extract
1 1/4 Cups of sour cream
2 1/2 Cups of cake flour OR 2 1/4 cup flour + 1/4 cup of cornstarch
2 Teaspoons of baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon Kosher Salt or 1/4 Teaspoon regular table salt
For the Streusel:
1/2 Cup of packed light brown sugar
1/ Cup of all-purpose flour
1 Tablespoon ground cinnamon
1/2 Teaspoon Kosher Salt
6 Tablespoons of cold unsalted butter, cut into cubes
1 1/2 Cup of chopped walnuts (optional)
For the Glaze:
1/2 Cup of powdered sugar
2 Tablespoons maple syrup
Preheat the oven to 350 degrees and spray a 10″ Tub Pan (or 9×9″ brownie pan) with non-stick cooking spray.
Beat the room temperature butter and sugar together in a large mixing bowl using an electric beater. Beat for about 3 minutes or until it turns a pale yellow color. Then, add in the eggs, 1 at a time until combined, then add the sour cream and the vanilla.
In a separate bowl, sift the flour, baking powder, baking soda, and salt together. With the beater on low, add the flour mixture to the egg mixture a little at a time. Don’t overmix though. When you still have visible white lumps of flour in the mixture, switch to a spatula and stir to combine.
In another bowl, combine the brown sugar, flour, cinnamon, salt, butter, and walnuts (if using). With your fingers, pinch all the ingredients together until it forms a crumble.
Spoon half of the batter into your pan and spread it out evenly with a spatula. Then sprinkle 3/4 of the streusel mixture over the batter. Spread the remaining batter on top and smooth out evenly. Scatter the remaining streusel over the top. Bake for 45-60 minutes (depends on the style of pan you use, a brownie pan will cook faster than an angel food cake tube pan) or until you can insert a skewer and it comes out clean.
While the cake cools, whisk the maple syrup and powdered sugar together. Add a few drops off water to the mix if necessary to make the glaze runny. Once the cake has cooled, you can drizzle the maple glaze over the top.