No surprise a Barefoot Contessa recipe comes through again. I made this for my Thanksgiving overnight guests, but it is great to have on hand for those unexpected holiday guests. Find out how easy and delicious this Barefoot Contessa Sour Cream Coffee Cake was to make and best of all I made it ahead and frost it.
I only had one piece because it was devoured. Add some fresh fruit and coffee and you have satisfied your guests. If looks like a lot of ingredients but it has 3 components to it. Well worth the extra effort. Plus if you make it before the guests you too can sleep in and have a great holiday breakfast treat waiting for you.
|Batter is very thick|
|I found an offset spatula worked well to spread the batter|
|Four layers of yummy goodness|
Freeze after cooling and baking. The night before take it out and let it defrost on your counter. After the cake is defrosted you can then add the maple glaze. Wish I had a piece right now with a warm cup of coffee.
Sour Cream Coffee Cake Recipe
- 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.