Conversation Coffee Cake

My parents were coming to town and I knew I wouldn't be cooking much since my father loves to dine out. Don't get me wrong, he loves my cooking and is always appreciative when I cook for him but he much prefer an evening out and the hoopla that surrounds the experience. I wanted to have something homemade for their visit and I knew exactly what I should make - a coffee cake. My father loves a good cup of coffee and a pastry about as much as he loves dining out and I knew that having a homemade coffee cake would be the perfect treat to have around the house for sharing over a pot of joe and good conversation. This recipe was delicous and we ate it every day they were in town, whether it was for breakfast or a midnight snack.

Sour Cream Coffee Cake
Adapted from Barefoot Contessa

Ingredients nocoupons

• 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:
nocoupons

• 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:
nocoupons

• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

Directions

Preheat the oven to 325 degrees F. Grease and flour a 12 cup 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, 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, walnuts 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 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. Cut and serve.

Click Here for My Adapted Printable Recipe