Barefoot Contessa's Sour Cream Coffee Cake

Submitted by Juenessa

"This recipe comes from Barefoot Contessa Parties! 2001."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8-10

ingredients

• 12 tablespoons 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

• 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)

• For the glaze

• 1⁄2 cup confectioners' sugar
• 2 tablespoons real maple syrup

directions

1. Preheat the oven to 350 degrees.
2. Grease and flour a 10-inch tube pan.
3. 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.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. With the mixer on low, add the flour mixture to the batter until just combined.
6. Finish stirring with a spatula to be sure the batter is completely mixed.
7. 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.
8. Mix in the walnuts, if desired.
9. Spoon half the batter into the pan and spread it out with a knife.
10. Sprinkle with 3/4 cup streusel.
11. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
12. Bake for 50 to 60 minutes, until a cake tester comes out clean.
13. Let cool on a wire rack for at least 30 minutes.
14. Carefully transfer the cake, streusel-side up, onto a serving plate.
15. 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.
16. **Cook time does not include cooling the cake for 30 minutes on wire rack.

Reviews

[dgisborne]

I doubled the stuesel recipe and used a mixture of icing suugar and water for the topping as I didn't have any maple on hand and it turned out great. After 45 minutes in the oven a toothpick came out a little wet so I put it back in for 5 minutes when I probably should have taken it out as it turned out a little dry.

 

[RedSoxInMD]

Excellent recipe! I baked mine in a oven-safe silicone bundt cake pan with wonderful results.

 

[Galley Wench]

5 Bright Star!!!!! Since there are only two of us I cut the cake recipe in half, but made the full recipe of streusel. Little difficult to split an eg so used two large eggs. Baked in a loaf pan for about 40 minutes (I'm at high altitude right now so probably will be only about 36-38 minutes at sea level). A great moist coffee cake! Thanks for sharing Juenessa!

 

[David T.]

Can I usea9 by 13 baking dish.

 

[plainly a lily gild]

I decided to use part almonds and part toasted spiced walnuts in the streusel, because I had these available. (I had recently made the walnuts with Alice Waters' recipe for spiced nuts) So I made the streusel right in the food processor, after spinning the almonds to chop, I put all the other streusel stuff in and processed pulsing a few times, mixing and chopping well. I used a bundt pan, which was only about 8 1/2 inches across, so I made a buttered and floured foil collar as one would do for a souffle, knowing the batter would rise above the pan's edge. I used twice the nuts called for, since I love a really, really nutty streusel! Also I used part brown sugar in the batter for a richer taste, and used 1/4 c yogurt and 1 c sour cream, since that is all I had in the fridge. Added about an extra tbsp butter to the batter, as the yoogurt was non-fat. Also, as if that is not change enough, I added about 2 c. frozen dark cherries, cutting up individually by hand first, and flouring them, before completely defrosted so they wouldn't be mush. I added the cherries when I combined wet and dry ingredients, along with zest of one whole organic orange. So basically I just used the recipe as a template to create a whole new coffee cake recipe!<br/>I love adapting and subbing so I do so all the time. Yet the basic proportions of prime ingredients are there for a reason, so mainly I add in extras and more nuts, etc. I also put a half teaspoon of cinnamon in the batter, along with the dry ingredients. I shall call it Cherry-Orange Nut Streusel Coffee cale coffee cake. My thoughts are it would be tastier and healthier with whole wheat pastry flour in place of about half of the flour, still a splendid crumb, but with all the sugar and butter in here having some whole wheat makes one feel a bit more virtuous!