Sour Cream Coffee Cake

Husbands can make Ina food too!!  After a crazy week of painting and redecorating, Kyle and I hosted a brunch this weekend at our home for a bunch of our friends.  It was the first time that we had gotten this particular group of friends together; a group whose only common denominator was Kyle and I.  All weekend leading up to the brunch on Sunday we cooked, cleaned, and cooked some more.  And when it came time for me to make a grocery store run for a few things I had forgotten earlier in the day, Kyle offered to make this cake while I was gone.  The recipe seemed straight forward enough so I decided to let him go through with it…worrying the entire time I was gone, of course.

But lo and behold, by the time I returned home (25 minutes later), the cake was all set to go in the oven. Amazing.  I know I really shouldn’t have been so nervous though because Kyle can cook and is a decent baker as long as he is patient and follows the recipe as it’s written. But sometimes letting go of the control of what’s going on in the kitchen is a wee bit nerve-wracking…I’m sure most of you can sympathize.

So based on the results of this cake, I can say that he definitely followed the instructions this time.  I was floored at how this turned out!!  And so was everyone else on Sunday.  They couldn’t believe that we didn’t buy this cake from a bakery.  Yes, it’s that impressive!  And when they found out that Kyle made the cake, it became known as “the Kyle cake.”  “I’m going for another piece of the Kyle cake.”  “Is it ok if I take some of the Kyle cake home with me?”  It was really was too funny!  The sour cream in the cake made it so moist and gave it such a nice tangy flavor that paired so well with the cinnamon streusel that ran through the center and covered the top of the cake.  And don’t even get me started on the maple icing! Holy crap what an addition that was!! I know I’ve said before that this cake beats out Entemann’s but this one definitely is right up there at the top of the list! I’ve already got another occasion lined up for this cake which is a good think because between what our guests took home with them and how much we’ve eaten in the past two days, the cake is gone…and I’m craving some more!!

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Check back soon to see more brunch goodies:

• Lemon cake
• Spinach lasagna
• Artichoke, Parmesan and thyme quiche
• Spinach quiche

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Sour Cream Coffee Cake

source: Ina Garten, Barefoot Contessa Parties!

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the streusel:

nocoupons

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

For the glaze:

nocoupons

• 1/2 cup confectioners’ sugar
• 2 tablespoons real maple syrup

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. 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.
3. 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.
4. 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.
5. 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.