Sour Cream Coffee Cake

I have been baking this cake all December for other people to enjoy. I think with Christmas being on a much smaller scale, I am trying to find ways to show appreciation and love to people I hold dear, but can’t necessarily see. Under normal circumstances, I would be sharing this with others, laughing, celebrating the holidays, and feeling rushed. This year is quiet and offers time to be more introspective and appreciative of the relationships that we do have.

This is not my recipe, but one of my absolute favorites I have adapted from Barefoot Contessa. I do several things differently; first, I like to use a bundt pan instead of a loaf pan for presentation. Another is that I don’t add the nuts to the streusel (I left it here in case you prefer it that way). I often use the maple glaze when making this for other people. However, when I want to make this less sweet for home, I skip the glaze and simply dust with powdered sugar.

The result is a very creamy edible coffee cake (or anytime cake) that pleases everyone. We fall back on it for presents to other people, mother’s day, and any occasion that calls for cake. It is a personal family favorite – it is rich, comforting and lovely.

Total Time: one and 1/2 hours

Ease of Recipe: medium

You will need:

For the cake:

• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 3 extra-large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 1¼ cups sour cream, at room temperature
• 2½ cups cake flour OR 2 1/4 cup all purpose flour and 1/4 cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt

• For the streusel:
• ¼ cup light brown sugar, lightly packed
• ½ cup all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons cold unsalted butter, diced
• ¾ cup chopped walnuts or pecans

• For the glaze:
• ½ cup confectioners’ sugar
• 2 tablespoons pure maple syrup

Step one:

Preheat the oven to 350 degrees. Grease and flour a bundt pan.

Step two:

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 well mixed.

Step three:

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 nuts.

Step four:

Sprinkle half of the streusel in the bottom of the bundt pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with the rest of the streusel. Spoon the rest of the batter in the pan, spread it out. Bake for 45 to 55 minutes, until a cake tester comes out clean.

Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature.

Notes: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.

If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.