BB: Sour Cream Coffee Cake

Sweet buttery, cinnamony walnut goodness wrapped in a Sour Cream Coffee Cake – perfect with a cup of tea or coffee and good conversation!

Sour Cream Coffee Cake by FamilySpice.com

Well, I didn’t get to make both of July’s Barefoot Bloggers’ recipes. I did make this delicious Sour Cream Coffee Cake. I didn’t make it for breakfast or brunch, but as a dessert for a pot luck picnic. A great family is moving to Connecticut, and we held a big farewell party at the park to say good-bye.

Inside the cake you have a delicious brown sugar-walnut streusel inside. You can’t see it in this picture. You see, I had 5 minutes to get this lovely cake glazed and photographed before I ran out the door! I also used a bundt pan instead of a tube pan. I didn’t realize that these are two different pans and you had to layer the streusel and batter in differently, depending on which pan you use.

You see, with a bundt pan, the top of your cake is at the bottom of the pan. With a tube pan, the top of your cake is at the top of your pan. So, I used a bundt pan, layered the batter in first, then streusel, then batter and then streusel again. I thought it was weird, but I did it anyway, because remember, I am the distracted cook. Yeah, I was rushing and wasn’t paying attention.

Sour Cream Coffee Cake by FamilySpice.com

So, when I flipped the bundt over, some of the streusel fell off. When we cut into the cake, because of the crumbly bottom, the cake didn’t slice so well. But, despite these funny technical difficulties, the cake was a big, delicious hit.

The cake’s biggest fan was a little 2 1/2 year old boy, David, who cried to his mother that he wanted the whole cake when she cut his slice in half. He cried and cried until she realized that he didn’t want the whole slice of cake (uncut), he wanted THE WHOLE CAKE! Love you, David!

Sour Cream Coffee Cake

Sweet buttery, cinnamony walnut goodness wrapped in a cake - perfect with a cup of tea or coffee and good conversation! Recipe adapted from Ina Garten, Barefoot Contessa Parties!

Ingredients:

  • 15 TBS butter, unsalted, room temperature
  • 1 1/2 cup granulated sugar
  • 3 eggs, extra-large, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cup sour cream
  • 2 1/2 cup cake flour, * (not self-rising)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp cinnamon, ground
  • 1/4 cup brown sugar, light, packed
  • 3/4 cup walnuts, chopped
  • 1/2 cup powdered sugar
  • 2 TBS maple syrup

Directions:

  1. Preheat oven to 350ºF.
  2. Apply non-stick spray to a 10-inch bundt pan or a 10-inch tube pan and set aside.
  3. Using a paddle attachment on your stand mixer, cream until light and fluffy:
    • 12 TBS butter, unsalted , room temperature
    • 1 1/2 cup granulated sugar
  4. Mix in one at a time:
    • 3 eggs, extra-large , room temperature
  5. Mix in:
    • 1 1/2 tsp vanilla extract
    • 1 1/4 cup sour cream
  6. In a separate bowl, mix together:
    • 2 1/2 cup cake flour , * (not self-rising)
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
  7. With the mixer on low, add the flour mixture to the batter until just combined.
  8. Finish stirring with a spatula to be sure the batter is completely mixed. Do not over mix the batter once the flour has been added. The result could be a dry cake.
  9. In a small bowl, make the streusel by placing in a small bowl:
    • 1/2 cup all-purpose flour
    • 1 1/2 tsp cinnamon, ground
    • 1/4 tsp salt
    • 3 TBS butter, unsalted , cold & cut into pieces
    • 1/4 cup brown sugar, light , packed
  10. Pinch together with your fingers until it forms a crumble.
  11. Stir in:
    • 3/4 cup walnuts , chopped
  12. If using a tube pan, spoon half the batter into the prepared 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.
  13. If using a bundt pan, sprinkle 3/4 cup streusel into thepan. Then, spoon half the batter into the pan and spread it out with a knife. Sprinkle with remaining streusel. Spoon the rest of the batter in the panand spread it out.
  14. Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
  15. Remove to a cooling rack to cool for 30 minutes.
  16. Carefully transfer the cake, streusel side up, onto a serving plate.
  17. To glaze, blend until smooth in a small bowl:
    • 1/2 cup powdered sugar
    • 2 TBS maple syrup
  18. If glaze is too thick, add a little water sparingly.
  19. Drizzle the glaze over the cake, allowing it to drip down the sides.

Prep Time:

Yield: 12 servings

Cook Time:

Sour Cream Coffee Cake Detail

Sour Cream Coffee Cake by FamilySpice.com

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