We have no internet or cell connection where we are right now in Nine Mile Falls, Washington. It’s a good thing it’s gorgeous here! Seem that all I can do is republish an oldie but goodie recipe for Sour Cream Coffee Cake, below:
I’m always on the lookout for baking recipes that are easy enough for a novice baker. My hubby Steve started baking in March and has been doing an amazing job. As soon as I read Ina Garten’s recipe for Sour Cream Coffee Cake, I knew it would be perfect.
Steve proudly presents his version of Ina Garten’s Sour Cream Coffee Cake
The Barefoot Contessa, Ina Garten, has become a very trusted source for both savory and sweet recipes. I find her directions to be easy to follow, no matter how much or how little experience you have. Her recipe for this luscious Sour Cream Coffee cake is no exception.
It was so easy to follow, that Steve was able to get the cake in the oven without asking me even one question! I did guide him to make a couple of changes out of necessity. Ina’s instructs us to use a tube pan. Since we live on an RV I had whittled down my baking pans to a bundt, a 9-inch X 13-inch, an 8-inch X 8-inch, two 8-inch rounds, a muffin tin and 1 tube pan that is tucked away in a hard to get to spot. With the bundt in easy reach, I suggested that he use it. Plus I love how bundt cakes look.
This Sour Cream Coffee Cake is so good you will have a hard time resisting another slice. Or two. Or three!
Another change was that Ina has us pouring half of the batter in the pan, then part of the streusel, the remaining batter on top of the streusel and the rest of the streusel on top of that. I had Steve putting all of that yummy streusel in the middle of the cake.
So moist and full of cinnamon streusel goodness!
The only other swap was that the recipe calls for a maple glaze which I know would be delicious. However, we had leftover orange glaze from the previous cake Steve had baked. And it was so tasty that he used that instead.
Let’s have a little closer look. Shall we?
Steve created a masterpiece! The amazing aroma wafting throughout Ladybug was so good while it was baking that our mouths were watering. And when Steve inverted the cake onto a platter and drizzled it with that glorious glaze, it just beckoned us to cut a slice to share a taste of perfection. The Sour Cream Coffee Cake is so moist and cinnamony. In fact it’s so fabulous that it’s really hard to just have one slice.
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Sour Cream Coffee Cake
A moist and flavorful cake that is filled with cinnamon streusel goodness. The fragrance alone will have you craving more that just one slice!
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Ingredients
For the cake:
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
For the glaze:
3/4 cup confectioners sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt 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.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with the streusel. Spoon the rest of the batter into the pan and spread it out. 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 onto a serving plate. Whisk the confectioners’ sugar, orange juice and zest together, adding a few drops more juice if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Notes
If you love nuts in your coffee cake you can add 3/4 cup chopped walnuts to the streusel.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
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