Ina Gartens Sour Cream Coffee Cake Recipe For Beginners Is Comfort Food At Its Sweetest

INA GARTEN'S SOUR-CREAM COFFEE CAKE RECIPE FOR BEGINNERS IS COMFORT FOOD AT ITS SWEETEST

Steps:

• Preheat the oven to 350°F.
• Grease and flour a 10-inch tube (bundt cake) pan.
• Using an electric mixer, cream the butter and sugar in a large bowl for 4 to 5 minutes, or until light and fluffy.
• Beat in the eggs one at a time before adding in the vanilla and sour cream.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• Mixing at a low setting, add the flour mixture to the batter until just combined. To make sure the batter is well mixed, fold the mixture gently with a spatula until any remaining clumps are gone.
• For the streusel, add the brown sugar, flour, cinnamon, salt, and butter into a large bowl. Pinch the ingredients together with your fingers until they form a loose crumble. Using a spatula, mix in the walnuts.
• Spoon half of the cake batter into the greased and floured pan and spread it out with a butter knife.
• Sprinkle the batter with 3/4 cups of the streusel.
• Spoon the rest of the batter over the streusel in the pan and spread it out with a butter knife. Scatter the remaining streusel on top.
• Bake for 45 to 55 minutes, until a toothpick comes out of the cake clean.
• Allow the cake to cool on a wire rack for 30 minutes before carefully transferring, streusel-side up, onto a serving plate.
• In a small bowl, whisk together the confectioner's sugar and maple syrup until thick and runny. If necessary, add a few drops of water to thin the glaze slightly. Drizzle the glaze over the finished coffee cake and enjoy!

BAREFOOT CONTESSA'S SOUR CREAM COFFEE CAKE

Steps:

• 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 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.
• **Cook time does not include cooling the cake for 30 minutes on wire rack.

BAREFOOT CONTESSA SOUR CREAM COFFEE CAKE

Steps:

• 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 1 1/2 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 powdered 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.