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!