CAKE - Sour Cream Coffee Cake with Brown Butter Glaze

Photo by Helen C.
Adapted from howsweeteats.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from howsweeteats.com

Ingredients

  • streusel

  • 1/2

    cup packed light brown sugar

  • 1/2

    cup cake flour

  • 2

    teaspoons cinnamon

  • 1

    teaspoon unsweetened cocoa powder

  • 1/2

    teaspoon salt

  • 1/4

    cup cold unsalted butter, cut into pieces

  • cake

  • 3

    cups cake flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    cup unsalted butter, softened to room temperature

  • 1 1/2

    cups sugr

  • 3

    large eggs

  • 2

    teaspoons vanilla extract

  • 1 1/4

    cups sour cream

  • brown butter glaze

  • 3

    tablespoons unsalted butter

  • 1

    cup powdered sugar

  • 2

    teaspoons vanilla extract

  • 1

    tablespoon milk, if needed

  • pinch of salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don't use cooking spray. streusel Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It's okay if the mixture looks like SAND! cake In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed. Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don't attempt to move it or it will break apart! brown butter glaze Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!

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