Tuesday, May 12, 2009

Ina's Sour Cream Coffee Cake

Before you start gathering the ingredients, you can buy this mix.But if you want to do any tweaking, here is the recipe. I love this stuff. Once a year. More than that would be a little much. But I do love the concept of brunch. I just do not have a brunch lifestyle. If I ever get a brunch lifestyle, I would eat this more often.

Streusel Topping:
3/4 cup brown sugar
1/2 cup flour
1 1/2 tsp cinnamon
1/4 tsp kosher salt
3 Tbsp butter
3/4 cup chopped walnuts (optional)

Place all ingredients in a bowl and pinch together until mixed and crumbly. Set aside.

Cake:
1 1/2 sticks of unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1 1/2 tsp vanilla
1 1/4 cup sour cream
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt

Preheat the oven to 350 degrees. grease and flour a 10-inch tube pan. Cream the butter and the sugar, until light. Add the eggs, one at a time, then the vanilla and sour cream. Add pre-sifted flour b. powder, b. soda and salt. Mix until just combined. Final mix with a spatula to make sure well combined.

Spoon half the batter into the pan and spread with a knife. Sprinkle with 3/4 cups of streusel topping. Spoon the rest of the batter in the pan, spread it out and scatter the remaining topping on top. Bake for 50-60 minutes, until a toothpick comes out clean.

Cool on a wire rack for at least 30 minutes. Transfer to a cake platter, streusel side up.

Glaze:
1/2 cup powdered sugar
2 Tbsp REAL maple syrup

Whisk together (add a few drops of water, if not runny.) Drizzle over cake with a fork.

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