When I read that I was going to be making a cake from the Barefoot Contessa I got giddy! Ina Garden does an amazing job on her cooking show that I couldn’t wait to try her recipe.
Things new to me:
Cake Flour (I had used it previously in another cake but I’m still learning about it)
Real Maple Syrup
What I learned from this cake:
Sifting flour together is not necessary according to Melissa Gray but I did it anyways
Butter melts faster when your trying to mix the streusel with your fingers
My hubby tried the cake after I had sent it to my aunts house and he was disappointed that I had only left him a small piece. Needless to say my hubby loved it but I think so far he’s loved all the cakes I’ve made. My aunt and cousins, who had no idea I’m on a baking journey, raved on about this cake. I thought this cake was really good but I guess I’ll let you be the judge of that.
I had never bought real maple syrup before and I have to say that it was expensive but it was worth it. (I guess I’m going to have to make pancakes for the hubby this weekend to use some of it up.) The real maple syrup combined with the confectioners sugar made such a nice but not too sweet frosting.
Here’s the recipe so you can try it for yourself:
For the cake:
- 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:
- 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:
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
- 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.
3 thoughts on “The Barefoot Contessa’s Sour Cream Coffee Cake…(Cake 6)”
New follower :o) Found you on 20 somthing bloggers. That looks yummy! My sister, who's a chef will love your blog. http://makeupbykim-porter.com
Makeup? That's awesome. Maybe you can teach me a thing or two about it since I have little experience with it.
Oh yum! It's maple syrup season up here so this would be perfect for a weekend treat!