Barefoot Contessa's Sour Cream Coffee Cake

“This recipe comes from Barefoot Contessa Parties! 2001.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 10-inch tube pan.
  3. 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 one at a time, then add the vanilla and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low, add the flour mixture to the batter until just combined.
  6. Finish stirring with a spatula to be sure the batter is completely mixed.
  7. 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.
  8. Mix in the walnuts, if desired.
  9. Spoon half the batter into the pan and spread it out with a knife.
  10. Sprinkle with 3/4 cup streusel.
  11. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
  12. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  13. Let cool on a wire rack for at least 30 minutes.
  14. Carefully transfer the cake, streusel-side up, onto a serving plate.
  15. 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.
  16. **Cook time does not include cooling the cake for 30 minutes on wire rack.

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