Sour Cream Coffee Cake

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Source: Ezra Pound Cake


Sour Cream Coffee Cake
Adapted from Ina Garten’s “Barefoot Contessa Parties!”

The amount of streusel you see here is actually double the original quantity. It’s a change several people suggested after trying the original, and I can’t argue with genius.

Makes 8 to 10 servings

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 extra-large eggs, 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


Streusel:

1/2 cup light brown sugar, packed
1 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups chopped walnuts or pecans (optional)


Glaze:

1/2 cup confectioners’ sugar
2 tablespoons real maple syrup


1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

2. 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.

3. 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 nuts, if desired.

4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half the 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.

5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

6. For the Glaze: 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.