SOUR CREAM COFFEE CAKE
I might have said this before I’m not sure, I’m really not much of a baker, really. When I was growing up my mom would make these amazing traditional breads, baklavas and boreks (Turkish fillo pies) and she still does. I’m learning that I don’t have the hand for making baked goods that contain any form of yeast & flour. Let me give you some examples of my failures, the Thanksgiving weekend I set out to make my own homemade bread – the bread rose beautifully only to set right in the middle while baking in the oven. My mother said, I might have let it over rise! She should know she is a very good bread maker! I truly was adamant about not giving up, I’ve decided to make crescent rolls from scratch. Only to be further disappointed in myself, because once they ROSE & baked, the rolls looked more like sandwich heroes then crescent rolls. Then I gave up on yeast & flour and turned my attention to something with baking powder! Yes, I can make those after several trial and errors.
With that said, I made the most baked cake in my kitchen in the last two months! I’m suprised my husband is not sick of it yet! Well maybe he is! This is one of my favorite cake recipes, its a mixture of crumble cake with a soft and airy texture! The added bonus is the aroma of the spices that fills the whole house, making it feel warm and very holiday like.
SOUR CREAM COFFEE CAKE
adapted from Ina Gartens: Barefoot Contessa Family Style
- 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)*see instructions below
- 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
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.
Make your own Cake Flour - Substitute for Cake Flour:
Follow these simple steps:
1. For every 1 cup of flour – take out two tablespoons of flour & replace with 2 tablespoons of corn starch.
2. Then Sift the flour and corn starch about 3-4 times and you will have made your own cake flour.
Or link to this site for an even better explanation: Joy the Baker