Barefoot Contessa Sour Cream Coffee Cake

Barefoot Contessa

Barefoot Contessa Sour Cream Coffee Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 12

    tablespoons (1½ sticks) unsalted butter at room temperature

  • cups granulated sugar

  • 3

    extra-large eggs at room temperature

  • teaspoons pure vanilla extract

  • cups sour cream

  • cups cake flour (not self-rising)

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon kosher salt

  • For the streusel:

  • ¼

    cup light brown sugar, packed

  • ½

    cup all-purpose flour

  • teaspoons ground cinnamon

  • ¼

    teaspoon kosher salt

  • 3

    tablespoons cold unsalted butter, cut into pieces

  • ¾

    cup chopped walnuts, optional

  • For the glaze:

  • ½

    cup confectioners' sugar

  • 2

    tablespoons real maple syrup

Directions

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.


Nutrition

Facebook Conversations