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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Deborah from Taste and Tell blog found this recipe in the Barefoot Contessa Parties! Cookbook. I made this and could not believe how much flavor along with just how moist this coffeecake is! This is one of those coffeecakes that you can nibble on all weekend. Read more . Absolutely delicious =D Ingredients:
cake |
12 t. unsalted butter, softened at room temperature |
1 1/2 c. sugar |
3 extra-large eggs, at room temperature |
1 1/2 t. vanilla extract |
1 1/4 c. sour cream |
2 1/2 c. cake flour (not self-rising) |
2 t. baking powder |
1/2 t. baking soda |
1/2 t. salt |
for the streusel |
3/4 c. light brown sugar, packed |
1/2 c. all-purpose flour |
1 1/2 t. ground cinnamon |
1/4 t. kosher salt |
3 t. cold unsalted butter, cut into pieces |
3/4 c. chopped walnuts (optional) |
for the glaze |
1 c. powdered sugar |
5 t. real maple syrup |
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. 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.
3. 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.
4. 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.
5. 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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