Wednesday, June 30, 2010

Barefoot Bloggers: Sour Cream Coffee Cake

I think this is my fourth post in less than a week - a lot for me. Even though our leader over at Barefoot Bloggers gave us ever time to get our cooking done over the summer I still almost didn't make it on this one. Looked too good to pass up though and it is always easy to get rid of some coffee cake at my wife's work.

I made one mistake while making this recipe. I bought a Nordic Ware Bavaria Bundt Pan a few years ago. This is not something I would normally but without having a use for it but it was at our company store for less that $10 so I couldn't pass it up. After buying it, it has sat in our cupboard ever since. When this recipe came up I figure it was my perfect opportunity to try my pan.

It is a beautiful pan, heavy cast-aluminum with a nice design and a non-stick finish. I figured out there was one issue when I got to the part where I put the batter in the pan and it says to do half batter, half streusel, half batter, half streusel. When the cake is done it wants you to flip it out streusel side (or bottom side) up. I can't really display a cake from this pan bottom side up. I wasn't sure if it would work to put the streusel in first so I made a little but of a sacrifice and decided to have both streusel layers inside the cake - this means I don't have a nice streusel topping. My second issue came in plating the cake. The pan, even with non-stick finish ( oiled and floured ) did not want to let go of the cake. You can see in the picture above that I lost a small layer on the top of the cake. Not sure if a different cake would work out better or not.

Despite my issues, the cake was a big winner. I sent a bunch of it to my wife's work and got these comments back:

"Yum! It was awesome!"

"I think it was your husband's best cake to date, but then again I'm not much of a cake and frosting guy. This was coffee cake? Superb!"

I would have to agree that it was really good. Very moist and good flavor. I especially like the hint of maple flavor from the glaze - I love maple anything.

Thanks to Gwenn of Cooking in Pajamas for this pick. Check out the picture of her Sour Cream Coffee cake - that is what it is supposed to look like.

Sour Cream Coffee Cake
(Source: Barefoot Contessa Parties!, Page 37)
Yields 8-10 servings

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at 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
For the streusel:
  • 1/4 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
  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 walnuts, if desired.
  4. 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.
  5. 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.


gabriela said...

As long as it tasted great, looks don't matter! I'm going to make this cake for my office soon, I love sour cream in coffee cake and muffin batter!

SweetsSuccessBaking said...

I had the same problem when I tried to make my Aunt Rika's Sour Cream Apple Nut Coffee cake. Now I use an Angel Food Pan and I can flip it no problem. Looks like a lovely cake.