Truthfully, I’m not much of a baker. The chocolate cake that I posted yesterday and this coffee cake are my two “go-to” recipes when an occasion warrants a cake. The chocolate cake works for birthdays and special events. This coffee cake works for everything!
The real credit goes to Ina Garten. You can find the original recipe on line or in Barefoot Contessa Parties. The one I’m going to post here is a slight adaptation and does not include her glaze, because I never use it.
1 1/2 sticks room temperature butter
1 1/2 C sugar
1 1/2 tsp. vanilla
1 1/4 C sour cream
2 1/2 C cake flour ( or 2 1/4 C all-purpose flour and 1/4 C corn starch )
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 C light brown sugar, packed
1/2 C all-purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. kosher salt
3 TBS cold butter, cut in small pieces
3/4 C chopped walnuts (optional)
1. Preheat oven to 350. Grease and flour a 10″ tube pan.
2. Make the streusel by combining the brown sugar, flour, cinnamon, salt, butter and walnuts in a bowl. Combine with your fingers until you have a crumble type mixture. Set aside.
3. Cream the butter and sugar with an electric mixer until light.
4. Add the eggs one at a time. Then add the vanilla and sour cream.
5. Combine the flour (I always use the AP flour/cornstarch mixture), baking powder, baking soda, and salt.
6. Add the flour mixture to the wet ingredients. Mix on low speed until just combined.
7. Spoon half of the batter into the prepared pan. Cover with about 3/4 C streusel. Spoon the rest of the batter in the pan and sprinkle the remaining streusel on top.
8. Bake at 350 for approximately 55 minutes, until a tester comes out clean. Let cool in the pan on a wire rack for a half hour before you take it out of the pan.