Sour Cream Coffee Cake!!

If you’re looking for an out-of-this-world, above and beyond coffee cake, you’ve come to the right post.

I don’t recommend making this cake if you are already hungry, because the smell that wafts from the oven is so sinfully delicious that it might make you want to lick the oven door.

Coffee cakes are instantly recognizable by their streusel topping ('streusel' is German for 'sprinkle') made from a delicious mixture of sugar, flour, and spices to which nuts and oats are often added.

This Coffee Cake Recipe starts with a batter that does use sour cream but is more tender in taste and texture because it contains cake flour instead of all purpose flour. The use of cake flour gives a lighter, less-dense texture to the cake . Then, the streusel mixture is made with brown sugar, lots of toasted nuts, chocolate chips and cinnamon and is used to both fill and top the cake. Try serving this cake while it is still warm from the oven with a dollop of softly whipped cream or even vanilla ice cream. You won't be disappointed.

Here's the recipe for you:

Yield: 8 to 10 Servings

For the cake you will need:

12 tablespoons (1½ sticks) unsalted butter at room temperature

1½ cups granulated sugar
3 extra-large eggs at room temperature

1½ teaspoons pure vanilla extract

1¼ cups sour cream

2½ cups cake flour (not self-rising)

2 teaspoons baking powder

½ teaspoon baking soda
½ teaspoon salt

For the streusel:

¼ cup light brown sugar packed

½ cup all-purpose flour

1½ teaspoons ground cinnamon

¼ teaspoon salt

3 tablespoons cold unsalted butter

¾ cup chopped walnuts, optional

Directions:

Preheat the oven to 350° F. Grease and flour a 10-inch tube pan or cake 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.

You can also use maple syrup and confectioner sugar for glaze if you want. But i like to keep it plain.

This is the recipe for the week......hope you enjoyed the making!!