Sour Cream Coffee Cake

recipe

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
DSC_0064-1

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
DSC_0062-1

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
DSC_0120-1

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter
DSC_0065-1

and sugar
DSC_0068-1

DSC_0069-1

in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes,
DSC_0070-1

DSC_0071-1

until light. Add the eggs 1 at a time,
DSC_0087-1

DSC_0088-1

DSC_0089-1

DSC_0090-1

then add the vanilla
DSC_0091-1

DSC_0092-1

and sour cream.
DSC_0093-1

DSC_0096-1

In a separate bowl, sift together the flour,
DSC_0073-1

DSC_0076-1

baking powder,
DSC_0078-1

DSC_0079-1

DSC_0080-1

baking soda,
DSC_0082-1

DSC_0083-1

and salt.
DSC_0085-1

DSC_0086-1

With the mixer on low, add the flour mixture to the batter until just combined.
DSC_0097-1

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar,
DSC_0101-1

flour,
DSC_0102-1

DSC_0103-1

cinnamon,
DSC_0104-1

DSC_0105-1

DSC_0106-1

salt, and butter
DSC_0109-1

in a bowl and pinch together with your fingers until it forms a crumble.
DSC_0110-1

Spoon half the batter into the pan and spread it out with a knife.
DSC_0098-1

Sprinkle with 3/4 cup streusel.
DSC_0111-1

Spoon the rest of the batter in the pan, spread it out,
DSC_0112-1

and scatter the remaining streusel on top.
DSC_0113-1

DSC_0115-1

Bake for 50 to 60 minutes, until a cake tester comes out clean.
DSC_0116-1

DSC_0119-1

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,
DSC_0121-1

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.

DSC_0122-1

DSC_0123-1

DSC_0124-1

DSC_0126-1

DSC_0129-1

DSC_0130-1

DSC_0131-1

DSC_0132-1

DSC_0133-1

DSC_0136-1

DSC_0139-1

 

here is that recipe for you again:
12 tablespoons (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 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

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. 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 1 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.

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s