SOUR CREAM COFFEE CAKE

prep time:: 20 MINUTES
cook time:: 1 HOUR
total time:: 1 HOUR 20 MINUTES

Serves 10

THE ULTIMATE COFFEE CAKE FROM BAREFOOT CONTESSA PARTIES. I BROUGHT THIS DELICIOUS CAKE TO THE FILE’S FOR EASTER 07. IT CAN ALSO BE MADE INTO MUFFINS..

ingredients

12 TABLESPOONS UNSALTED BUTTER (1 1/2 STICKS) 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 FOUR (NOT SELF RISING)
2 TEASPOONS BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON 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
5-6 TABLESPOONS COLD UNSALTED BUTTER (NOT MARGARINE), CUT INTO PIECES
FOR THE GLAZE (OPTIONAL)
1.2 CUP CONFECTIONERS’ SUGAR
2 TABLESPOONS MAPLE SYRUP

directions

1
PREHEAT OVEN TO 350°. GREASE AND FLOUR A 10-INCH TUBE PAN.
2
IN A LARGE BOWL CREAM BUTTER AND SUGAR WITH ELECTRIC MIXER, UNTIL LIGHT. ADD THE EGGS, ONE AT A TIME, THEN ADD VANILLA AND SOUR CREAM.
3
IN A MEDIUM SIZE BOWL, SIFT TOGETHER THE FOUR, BAKING SODA, BAKING POWDER AND THE SALT.
4
WITH THE MIXER ON LOW, ADD THE FLOUR MIXTURE TO THE BATTER UNTIL JUST COMBINED.
5
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.
6
SPOON 1/2 OF 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 REMAINING STREUSEL ON TOP.
7
BAKE FOR 50TO 60 MINUTES, UNTIL TESTER
8
COMES OUT CLEAN.
9
LET COOL ON RACK.