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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

    Barefoot Contessa's Sour Cream Coffee Cake. Photo by Galley Wench

    1/1 Photo of Barefoot Contessa's Sour Cream Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Juenessa's Note:

    This recipe comes from Barefoot Contessa Parties! 2001.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the streusel

    For the glaze

    Directions:

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

    Ratings & Reviews:

    • on January 24, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2009

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2007

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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
    40%
    Total Fat 31.7 g
    48%
    Saturated Fat 19.1 g
    95%
    Cholesterol 165.0 mg
    55%
    Sodium 389.7 mg
    16%
    Total Carbohydrate 96.8 g
    32%
    Dietary Fiber 1.1 g
    4%
    Sugars 54.9 g
    219%
    Protein 8.4 g
    16%

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