Ina Garten’s Sour Cream Coffee Cake is an easy, impressive, rich and delicious cake to serve any time. I made it on Friday and put it in the freezer for removal for our brunch next weekend.
I don’t change a darned thing with this recipe, except that I don’t keep cake flour in the house – so I always use the Barefoot Contessa’s suggested substitution, which is for each cup of flour, take out 2 tablespoons of the flour and add back in 2 tablespoons of cornstarch. In this recipe, actually, she suggests using 2 1/4 cups of flour plus 1/4 cup of cornstarch.
I also omit the walnuts – not my fave and not S, L & J’s fave either. I’m not nuts for nuts in baked goods. Love them whole, toasted and in some candies. But, they either lose their crunch in baked goods or have an overwhelming flavor. A great example of this is in Banana Bread – soggy and overwhelming.
I’m nothing, if not opinionated!
Can’t wait to add the maple icing – it really gives the coffee cake an extra boost of delicious sweetness. I have always been a maple fanatic.
Sour Cream Coffee Cake
Barefoot Contessa Parties!, by Ina Garten
For the cake:
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) – or 2 ¼ cups all purpose flour plus ¼ cup cornstarch
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 – I don’t use these
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.