Barefoot Contessa's Sour Cream Coffee Cake

"This recipe comes from Barefoot Contessa Parties! 2001."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
1hr 30mins




  • Preheat the oven to 350 degrees.
  • Grease and flour a 10-inch tube pan.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • **Cook time does not include cooling the cake for 30 minutes on wire rack.

Questions & Replies

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  1. 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.
  2. RedSoxInMD
    Excellent recipe! I baked mine in a oven-safe silicone bundt cake pan with wonderful results.
  3. 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!
  4. David T.
    Can I usea9 by 13 baking dish.
  5. 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!


<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src= alt=/ /> <br /><br /><br /><img src= border=0 alt=Photo /> <img src= border=0 alt=Photo /> <br /><br /><img src= alt=/ /> <br /><br /><img src= border=0 alt=Photo /> <img src= alt=/ /> <br /><br /><img src= alt=/ /> <br /><br /><img src= alt=/ /></p>
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