Sour Cream Coffee Cake
Sour Cream Coffee Cake
serves 10-12
For the Coffee Cake
12 Tablespoons (6-ounces) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra large eggs at room temperature
1 1/2 teaspoon pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For The Streusel
1/2 cup packed light brown sugar
1 cup unbleached all-purpose flour
1 Tablespoon ground cinnamon
1/2 teaspoon kosher salt
6 Tablespoons (3-ounces) unsalted butter, cold and cut into pieces
3/4 cup chopped walnuts (optional)
For the Glaze
1/2 cup confectioners' sugar
2 Tablespoons real maple syrup
For the Coffee Cake
Preheat the oven to 350º F. Grease and flour a 10-inch tune pan; set aside
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one 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 to the batter just until combined. Finish stirring with a spatula to ensure that the batter is completely mixed.
For the Streusel
Place the brown sugar, flour, cinnamon, salt, and butter in a medium bowl. Using your fingers or a pastry cutter, combine the mixture until it forms a crumble. Mix in the walnuts if using.
Spoon half of the batter into the prepared pan and spread it out evenly. Sprinkle 3/4 cup of the streusel over the batter. Spoon the rest of the batter into the pan, spreading it out evenly. Sprinkle the remaining streusel on top. Bake for 50-60 minutes or until a cake tester comes out clean.
Let the cake cool on a wire rack for at least 30 minutes. Carefully invert the cake onto a plate. Place a serving platter over the bottom of the cake and flip so that the cake is streusel-side up. Allow the cake to cool for another 30 minutes.
For the Glaze
In a small bowl, whisk together the confectioners' sugar and maple syrup. Drizzle the glaze over the cake. Enjoy!
Printed from thegalleygourmet.net