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April 7, 2010 / Sarah

National Coffee Cake Day

I think we all know by now that I am really bad at reading directions and recipes.  It usually turns out ok when I miss a step or ingredient or forget to start marinating something.  Well, this recipe was no exception.  The original recipe called for 2 1/2 cups of cake flour.  But I didn’t realize I needed cake flour until I was ready to start making this.  So, I found a quick substitution that uses all-purpose flour and cornstarch…. but I only made 2 cups.  I think that’s why my layers of steusel all ended up on the bottom (or top, I guess, once you flip in on a plate).  So, I think you can probably skip the step where you add only half the batter and the streusel and then the rest of the batter because it’s all going to end up in same place if you follow my recipe.  Anyway, the important thing here is that my coffee cake turned out just great – it was super moist, even a couple days later, and tasted just like a coffee cake should!

Sour Cream Coffee Cake
Adapted from Ina Garten

For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
4 large eggs at room temperature
1  teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/4 cups sour cream
1 3/4 cup all-purpose flour
1/4 cup cornstarch
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

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons honey
1 tablespoon water

  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 or with a hand mixer.  Add the eggs 1 at a time, then add the vanilla and almond extracts and sour cream.
  3. In a separate bowl, sift together the flour, cornstarch, 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.
  4. 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.
  5. 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 on a cookie sheet for 50 to 60 minutes, until a cake tester comes out clean.
  6. 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, honey, and water together to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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