Wednesday, May 20, 2009
SOUR CREAM COFFEE CAKE
I've been making the same sour cream coffee cake since 1975 when the recipe was given to me by my friend Norma, a wonderful cook. I didn't think it was possible that there was a recipe that was as good or even better. It was. Since I've been having such good experiences with Ina Garten's recipes, I decided to give her recipe for sour cream coffee cake a go. The results were an incredibly moist, delicious cake with a beautiful crumb. I got the recipe online and many of the reviewers noted that they'd doubled the streusel. Knowing my "audience," I did as well. This is not a difficult cake to make nor is it terribly time-consuming. Along with her French apple tart, it made for a lovely ending to Mother's Day brunch.
Serves 8 - 10 (or Larry!)
FOR THE CAKE
12 tbs unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
FOR THE STREUSEL (I recommend doubling this):
1/4 cup brown sugar, packed
1/2 cup all purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
3 tbs cold, unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
FOR THE GLAZE
1/2 cup confectioners' sugar
2 tbs real maple syrup
Preheat the oven to 350 degrees. Grease and flour a 10 inch tube pan or bundt pan.
Cream the butter and sugar in the bowl of an electric mixer 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 the cake 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. Sprinkle with half the streusel. Spoon the rest of the batter in the pan and spread it out. Top with the other half of the streusel. Bake for 50-60 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.
For the glaze, whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary to make the glaze runny. Drizzle over the cake with a fork or spoon.