Sour Cream Coffee Cake

by Laura on February 26, 2017

in Breakfast, Cakes & Cupcakes, Featured Recipe, Recipes

SourCreamCoffeeCake

A delicious combination: Coffee and Cake!

 

We’re not much a sour cream family, so when we have it in the house — for taco night, for example – there is usually a tub of leftover sour cream sitting untouched in the fridge. That’s when I pull out this recipe. The sour cream gives it a moist and creamy texture, and the flavor pairs nicely with coffee — OK, the flavor pairs nicely with just about anything! Go ahead and give it a try!

 

 

 

  • 12 Tbsp (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 tsp vanilla extract
  • 1-1/4 cups sour cream
  • 2-1/2 cups flour (cake flour, not self-rising preferred)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt

For the streusel

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 3 Tbsp cold, unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

Optional Glaze

  • 1/2 cup confectioners’ sugar
  • 2 Tbsp maple syrup

Preheat 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 for 4-5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and the 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 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 into the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50-60 minutes, until a cake tester comes out clean.

Cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving platter. Whisk the glaze ingredients together, adding a few drops of water if necessary to make the glaze runny. Drizzle onto cake and enjoy.

 

Save

Related Posts Plugin for WordPress, Blogger...

Previous post:

Next post: