Ina Garten's Sour Cream Coffee Cake Recipe For Beginners Is Comfort Food at Its Sweetest

Ina Garten's Sour Cream Coffee Cake

Barefoot Contessa

If you don’t have cake flour, you can substitute 530 millilitres all-purpose flour plus 60 millilitres cornstarch.

If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.

For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
150 grams cups granulated sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
146 grams sour cream, at room temperature
250 grams cake flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

For the Streusel:
32 grams light brown sugar, lightly packed
64 grams all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, diced
96 grams chopped walnuts or pecans

Preheat the oven to 175°C.
Grease and flour a 10-inch tube (bundt cake) pan.
Using an electric mixer, cream the butter and sugar in a large bowl for 4 to 5 minutes, or until light and fluffy.
Beat in the eggs one at a time before adding in the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Mixing at a low setting, add the flour mixture to the batter until just combined. To make sure the batter is well mixed, fold the mixture gently with a spatula until any remaining clumps are gone.
For the streusel, add the brown sugar, flour, cinnamon, salt, and butter into a large bowl. Pinch the ingredients together with your fingers until they form a loose crumble. Using a spatula, mix in the walnuts.
Spoon half of the cake batter into the greased and floured pan and spread it out with a butter knife.
Sprinkle the batter with 175 ml of the streusel.
Spoon the rest of the batter over the streusel in the pan and spread it out with a butter knife. Scatter the remaining streusel on top.
Bake for 45 to 55 minutes, until a toothpick comes out of the cake clean.
Allow the cake to cool on a wire rack for 30 minutes before carefully transferring, streusel-side up, onto a serving plate.
In a small bowl, whisk together the confectioner's sugar and maple syrup until thick and runny. If necessary, add a few drops of water to thin the glaze slightly. Drizzle the glaze over the finished coffee cake and enjoy!