LifestyleOlivia Joycerecipes, EasterComment

Spring Brunch Recipe: Sour Cream Coffee Cake

LifestyleOlivia Joycerecipes, EasterComment
Spring Brunch Recipe: Sour Cream Coffee Cake

I thought it would be fun to share a recipe that my grand mom and I made for Easter brunch this year—sour cream coffee cake!

This is an Ina Garten recipe that my grandmom loves to make for brunches or the occasional sweet treat. It’s really a great sweet snack that pairs perfectly with a cup of coffee or hot tea. I REALLY love it and think you will too!

Ingredients

  • 12 tablespoons of unsalted butter room temperature (1 and a half sticks)

  • 1 1/2 cups of granulated sugar

  • 3 extra-large eggs at room temperature

  • 1 1/2teaspoons of pure vanilla extract

  • 1 1/4 cups of 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

  • 3/4 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

Directions

Preheat oven to 350 degrees. 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 one 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.

Now it’s time to pour yourself some steaming coffee and cuddle up in a corner with a book or your computer and be happy!