Photo updated June 2012
I am a total breakfast person. If I had it my way, I would have a big, elaborate, delicious breakfast every day, and then just a snack for lunch. I’ve mentioned this before on this blog, but my mom made breakfast every day growing up, except for Saturdays. We would get to sleep on the pull out couch on Friday nights and we would wake up at the crack of dawn on Saturday morning to watch cartoons. We were allowed to eat cold cereal these mornings – I think mostly because it was the one day that my parents would get to sleep in. But every other day, we would get a hot breakfast – anything from oatmeal, cream of wheat, pancakes, eggs, muffins…the list goes on and on. Back then, I don’t think I really realized just how lucky I was. These days, I would love it if I was able to have breakfast like that every morning. And being a breakfast person, I do make sure to eat every morning, but it’s usually a protein shake, or a couple of eggs thrown on the stove while I am getting ready in the morning.
But the weekends – those are special. We actually have the time to relax and make wonderful breakfasts. My husband is usually in charge of most breakfasts, but if there is a baked good involved, I get to take over. And after seeing this Sour Cream Coffee Cake in this month’s Cookbook of the Month – Barefoot Contessa Parties! – I knew it would be gracing my table.
I don’t often make a big cake for the two of us. And although this could be halved and made into muffins, I really liked the look of the whole cake. On Sundays, we don’t usually have lunch. It’s usually a late breakfast, and then we just snack until dinner. So I figured that a whole cake wouldn’t be too bad to have around the house, since we could eat it for breakfast and lunch!!
This cake is everything I expect a coffee cake to be. It stays nice and moist due to the sour cream. In fact, even 2 and 3 days later, it was still really moist! It gets some extra sweetness and crunch from not one, but two layers of streusel. And we all know how much I love streusel!! And if you want, a maple glaze is added to the top. I don’t know if this added a whole lot of flavor because there was so little of it, so if you are looking for a maple kick, I would suggest doubling the glaze. And the only thing I would do differently is add the middle layer of streusel more towards the top, because if you can even see it in the picture below, that layer sunk almost to the bottom of the cake.
Now I’m glad it’s almost the weekend!!
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A moist coffee cake with 2 layers of streusel and a maple glaze.
For the Cake
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons 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
- 3/4 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 powdered sugar
- 2 tablespoons real maple syrup
- *I have also made this cake with all-purpose flour with good results.
- Preheat the oven to 350F. 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.
- From Barefoot Contessa Parties!