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    You are in: Home / Recipes / Barefoot Contessa's Sour Cream Coffee Cake Recipe
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    Barefoot Contessa's Sour Cream Coffee Cake

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    5 Total Reviews

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    • on January 24, 2009

      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.

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    • on January 23, 2009

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

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    • on August 19, 2007

      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!

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    • on April 20, 2014

      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!

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    • on June 23, 2007

      This is a hugely popular cake by Ina and I was dying to try it!I read a lot of raving reviews on-line. My result was a good coffee cake, but one that fell a bit short of my expectation. I think it was my fault subbing yogurt for the sour cream! My cake was a little fragile and slightly crumbly. Half of my top streusel sink in the cake and made for a slightly uneven cake (I did slightly press down the streusel and I think that was a mistake). I read on-line (food network) that some people doubled the topping and I will do that next time, too. The flavor was nice and buttery and my husband enjoyed his slice. I believe this is a "five star" recipe and next time I will not substitute the yogurt. Thanks Juenessa, for posting. Roxygirl

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    Nutritional Facts for Barefoot Contessa's Sour Cream Coffee Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 700.4
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 19.1 g
    Cholesterol 165.0 mg
    Sodium 389.7 mg
    Total Carbohydrate 96.8 g
    Dietary Fiber 1.1 g
    Sugars 54.9 g
    Protein 8.4 g

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