With a Grateful Prayer and a Thankful Heart: Sour Cream Coffee Cake ~ Barefoot Bloggers Pick

Wednesday, June 30, 2010

Sour Cream Coffee Cake ~ Barefoot Bloggers Pick

Here is the second June Barefoot Bloggers recipe to be posted by today. It's from
Gwenn of Cooking in Pajamas

The recipe bakes in a 10-inch tube pan. I wanted to half Ina's recipe so I poured the batter into 4 mini-size bundt pans.
After baking, a maple syrup glaze is drizzled on top to finish another of Ina's delicious cakes.

Sour Cream Coffee 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
  • 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


Preheat the oven to 350 degrees F. 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 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.
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.


Deb said...

Oh, my, that looks sooooo good!! With a hot cup of coffee...YUMMY!!!

Julie Harward said...

That is so mouth watering good...YUM! :D

Susan said...

Looks scrumptuous, LDH. I'd like to stick my fork right through the computer screen. But, then I'd have to go do more aqua aerobics and hit the track more. Plus fix the screen. So, thanks for sharing. I'll just look at it. ha!Susan

Mildred said...

That must be so delicious! I'm thinking a iced coffee would be good with this.

Pat @ Mille Fiori Favoriti said...

This looks so good! I have some sour cream I wan to use up and I think I'm going to make this right now and surprsie my husband tonight..thanks!

Ann said...

that looks delicious. With all the delicious things you are always baking how do you mange to stay so thin.

Dayle said...

I want some!

Cindy said...

Yum! I prefer cakes like this over the traditional kinds with icing.

Maggie Ann said...

That looks soooo delicious! But...I know its fattening...smile.

Olga said...

It looks really, really delicious. I want a bite

Leann said...

Oh I like the idea of personal one! Thanks for the inspiration!!

Linda C said...

mmmmm:) This looks beautiful AND delicious! --with a cup of coffee... yum!

I'll be right over!;)


EG Wow said...

This recipe sounds so tempting!

Karen said...

Now you're tempting me! This cake looks wonderful!

Snippety Gibbet said...

Oh my gosh. That looks like absolute heaven!!!!! jan


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