Sour Cream Coffee Cake with Maple Drizzle

August 16, 2008 at 8:04 pm 2 comments

I’m a sucker for sweets…I’ll use any excuse to make something that has loads of sugar, chocolate, butter, you name it.  When I was asked to bring a breakfast item to a Saturday gathering I jumped at the chance to make this moist, delicious, sweet morning treat.

Adapted from Barefoot Contessa Parties!
I doubled the struesel. I found that without doubling it I was not left with enough to cover the top of the cake…and that is the best part!

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
(Don’t attempt to use imitation maple syrup, like I did!  It doesn’t work.  If you don’t have real syrup or don’t want to spend the money, use 2 tablespoons of milk and a splash of vanilla instead.)

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

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with about 1/3 of 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.

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. Drizzle as much as you like over the cake with a fork or spoon.

PS: Please excuse my amateur photography!


Entry filed under: Baked Goods, Breakfast. Tags: , , , , .

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