Recipes : Sour Cream Coffee Cake : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Sour Cream Coffee Cake
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Ingredients
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
3/4 cup chopped walnuts, optional

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

Instructions
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. 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.