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Sour Cream Coffee Cake

  • 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 (see note)
  • 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

Preheat the oven to 350 degrees. 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 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.

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.

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 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, 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 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.

Copyright 2001, Barefoot Contessa Parties!, Clarkson Potter/Publishers, All Rights Reserved.

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