Tuesday, January 19, 2016

Sour Cream Coffee Cake

Sour Cream Coffee Cake

As most of you know, sometimes life gets on the way and we tend to pay attention to the urgent and leave aside the important. My website, which I'll keep, will take a break. Just last year I spent tons of time traveling (family not vacation!) , plus my classes and attending the current wife's needs, which are quite a bit.

I am grateful that so many people have been following me and trying my recipes. I will continue cooking and writing my recipes, but for now I won't be posting any. I will come back, though...I just need to reorganize life in a more efficient manner.

This last post is about a fantastic coffee cake that stands high in my coffee cakes. It is a wonderful flavor mix, soft, moist and doesn't last long (more so if you have a hungry wife like I do). This one I did just before leaving to my 30 day trip to Mexico -that included a 3 day vacation-.

Enjoy and keep cooking. I promise I will do that too!

Sour Cream Coffee Cake

Cooking Time: 60 Minutes   Makes 10 servings


1 1/2 Sticks 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)
2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp kosher salt

For the streusel:
1/4 Cup light brown sugar, packed
1/2 Cup all-purpose flour
1 1/2 Tsp ground cinnamon
1/4 Tsp kosher salt
3 Tbsp cold unsalted butter, cut into pieces
3/4 Cup chopped walnuts

For the glaze:
1/2 Cup confectioners' sugar
2 Tbsp real maple syrup

Baking Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. 
3. Add the eggs 1 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 and reserve.
5. 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. Reserve
6. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and mix the ingredients together with your fingers until it forms a crumble. Mix in the walnuts Reserve.
7. Spoon half the batter into the pan and spread it out with a spatula. Sprinkle with 3/4 cup of the streusel mix. 
8. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. 
9. Bake for 50 to 60 minutes, until a cake tester (I use a bamboo skewer) comes out clean.
10. Let it cool on a wire rack for at least 45 minutes. 
11. Carefully transfer the cake, streusel side up, onto a serving plate. 
12. 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.
13. Enjoy!

Source: Barefoot Contessa Parties

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