Ina Garten’s Sour Cream Coffeecake

Bake this!  It’s yummy.  Not too sweet. Classic coffee cake. Goes well with coffee.  Very well.  A nice Sunday breakfast or mid-morning snack. Or both. Winner, winner, winner! My son likes the two-day old leftovers so much he’s taking them back to his dorm with him, and texting his friends to expect it! The recipe was originally published in “Barefoot Contessa: Parties!“. 

The Barefoot Contessa’s Sour Cream Coffee Cake

For Cake

• ¾ cup unsalted butter (1 ½ sticks), at room temperature
• 1 ½ cups sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• 1 ¼ cups sour cream
• 2 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoon salt

For Streusel

• ¼ cup light brown sugar
• ½ cup all purpose flour
• 1/4 teaspoon baking powder (This is my addition. Not in the original recipe. It gives a bit of a lift to the Streusel topping)
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• 3 tablespoons cold unsalted butter
• ¾ cup chopped walnuts (optional)

For the Glaze

• ½ cup powdered sugar
• 2 tablespoons real maple syrup

DIRECTIONS

1. Preheat oven to 325º.  Grease and flour a 10″ Bundt pan—or spray with Pam for Baking
2. Cream butter and sugar with an electric mixer until light and fluffy, 4 or 5 minutes.
3. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
4. Stir in the sour cream and vanilla.
5. In another bowl, whisk together the flour, baking powder, baking soda and salt.
6. With the mixer on low, add the flour mixture to the butter mixture, stirring until just combined.
7. Make the streusel…combine the brown sugar, flour, cinnamon, salt and butter in a medium bowl.  Cut in the butter.  Mix until mixture resembles fine crumbs. Stir in walnuts, and set aside.
8. Spoon 1 cup of cake batter into bottom of prepared bundt pan.  Sprinkle with half of the streusel mix. Pour in half of remaining cake batter, top with remaining streusel, and then last half of cake batter.
9. Bake cake in preheated 325° oven for 50-60 minutes.
10. Let cake cool in pan for 5 minutes, then invert onto a wire rack to cool.  Let cake cool for at least 30 minutes, and as long as overnight.
11. In a small bowl stir the maple syrup and powdered sugar together with a fork.
12. Drizzle glaze over top of cake.
13. Serve! 

You’ll get about 16 slices of cake.

Thank you for stopping by my kitchen today!