March 22, 2013

Sour Cream Coffee Cake

Our weekend will be filled with paint since we're repainting our entire house in hopes that it will finally sell. We're actually hiring my hubby's uncle to do the painting, but he's going to be there the whole time providing assistance along with his parents. I'm banished from being there for long periods of time since I'm preggo ... and I will have our active 18-month-old son in tow. I can only imagine the chaos of him surrounded by freshly painted walls and all sorts of paint.

But, he's my big helper in preparing food for the crew that will be working. We're doing shredded BBQ chicken in the slow cooker, and we made this coffee cake from Brown Eyed Baker for breakfast. It's a moist, fairly dense cake. Personally, I think coffee cake should have the crumb mixture through the entire thing. Perhaps next time.

Sour Cream Coffee Cake
1 1/2 sticks butter at room temperature
1 1/2 cups granulated sugar
3  eggs at room temperature
1 1/2 tsp. vanilla
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup light brown sugar, packed
1/2 cup flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbsp. cold unsalted butter, cut into pieces
1/2 cup powdered sugar
2 Tbsp. real maple syrup

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

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.

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