Sour Cream Coffee Cake (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
12 tablespoons (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 |
1/4 cup light brown sugar, packed |
1/2 cup all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon kosher salt |
3 tablespoons cold unsalted butter, cut into pieces |
3/4 cup chopped walnuts, optional |
1/2 cup confectioners' sugar |
2 tablespoons real maple syrup |
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. 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.
3. 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.
4. 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.
5. 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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