Both recipes this month for Barefoot Bloggers involve turning the oven on for at least 45 mins of baking time. With the crazy temps we have been having I thought these recipes through as to which would better received by my family members. Of course as I was writing this realize I could have completed both recipes at the same time but I did not think my kids would have loved the scalloped tomatoes. So I opted, for the Sour Cream Coffee Cake…really no big surprise!! Here is a great breakfast recipe: Barefoot Contessa Sour Cream Coffee Cake.
This is a very simple recipe and you probably have everything in your pantry. It did call for cake flour but in the cookbook it provides you with an alternative. 21/4 cups of P flour and 1/4 cup of Corn Starch. I read the reviews on the Food Network and did double the amount of streusel. We even prepared our Barefoot Contessa Sour Cream Coffee Cake the evening before so we could enjoy it for breakfast the next day.
The recipe calls for a tube Pan and I was a little unsure if that meant a fluted bundt or angel food cake pan because once used the wrong tube pan and I have a disaster in my oven. Definitely use a bundt pan for this coffee cake recipe.
This batter is light and will not run and although I used a bundt pan this go around, I recommend using the tube pan if you have one. It is easier to take out since the streusel topping doesn’t have to be disturbed flipping the cake out!!
The room smelled amazing as it was baking. The kids loved it and asked for a second piece later in the day. Grab an iced coffee and some friends and enjoy an old classic flavor.
Barefoot Contessa Sour Cream Coffee 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
- 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.
Have a slice of this yummy Barefoot contessa coffee cake with this adorable mug.