Vermont Maple Sour Cream Coffee Cake Recipes

ULTIMATE SOUR CREAM COFFEE CAKE!

Steps:

• Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.
• For Cake:
• Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
• In separate bowl - combine flour, baking powder, baking soda and salt.
• Add to wet ingredients.
• For Streusel topping
• In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
• Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)
• Bake for about 50-60 minutes or until a toothpick comes out clean. Cool and run a knife around the edges before removing from the pan.
• Icing
• Mix all icing ingredients together and drizzle over cooled cake.

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 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.