Very Best Morning PastryThis has to be the very best thing I've EVER baked. This sour cream coffee cake is a Barefoot Contessa recipe, which means that it's classic, simple, and totally delicious. I first made it for my recent Palm Springs Birthday Weekend , and it was totally devoured within the first day.
I guarantee that you will totally love this morning pastry!
Sour Cream Coffee Cake in second part of post...
* 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
DirectionsPreheat 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.