Sunday, September 11, 2011
Sour Cream Coffee Cake
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 extra large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cup sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup light brown sugar, packed
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 tablespoons cold butter, diced
1/4 cup chopped walnuts
2 cups confectioners sugar
2 tablespoons maple syrup
Preheat oven to 350 degrees and prepare a tube pan by greasing the bottom, and sides with butter and dusting with flour. Set aside.
Using an electric mixer beat together the butter and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition, scraping the sides as needed. Add the vanilla and sour cream and beat together.
In a separate bowl, whisk together the dry cake ingredients. Slowly add them to the cake batter, while beating on low, just until incorporated. Turn beaters off and slowly finish mixing the batter by folding it with a spatula. Do not over mix.
Meanwhile, make the streusel topping by stirring together the sugar, flour, cinnamon and salt. Add the butter and crumble together the ingredients using your hands, until resembles a coarse wet sand-like mixture. Set aside (without adding the nuts).
Pour half of the batter into the bottom of the prepared tube pan and smooth with a spatula. Pour most of the streusel topping on top of the batter in an even layer and then pour the rest of the batter on top and smooth with a spatula. Add the nuts to the remaining streusel and sprinkle on top of batter.
Bake in oven for about 45-50 minutes, removing from oven just when toothpick comes out clean. Let cool in the pan for 30 minutes then remove and finish cooling on a rack.
Stir together the confectioners sugar and maple syrup until combined. Add water as needed so that it is a drizzle-able consistency. Once ready, pour over the cake. Slice and serve with a big mug of coffee.