Here is the story, I wanted to bake something different from cupcakes and had excess sour cream sitting in my fridge so I decided to bake a Sour Cream Cake and searched on tastespotting for a recipe. I found this. It looked easy and all the ingredients were just sitting in my kitchen. So today, with high hopes I baked it. First of all to begin with, looking at the recipe closely, it said coffee but there is no coffee anywhere under the ingredients list which puzzled me big time. I even went to the website of the originial recipe and sure enough no coffee! So why is it called a Sour Cream Coffee Cake? Second I did not have one of those tube pans and had no wish to go out to the shops to purchase one just so I could make use of my sour cream. I should have known. Using a normal springform pan, it took a long time to cook. 15 more minutes to be exact. And the result, extremely moist, densed and sponged-like. It wasn’t very sweet and the streusel on top of the cake made a very nice crust. I didn’t like the cake itself though. I thought it was too bland. I have never tried a Sour Cream (Coffee) Cake in my life but is this what is supposed to be like?
Anyhow recipe and more pictures after the jump.
Sour Cream Coffee Cake
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) (I substituted every cup with 7/8 cups of AP flour and 2tbsp of cornstarch)
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
For the glaze (I skipped this):
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan (I used a springform pan instead).
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 (Extra 15-20 minutes with a springfoam pan), 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.
(See that bowl in the background? It is a big bowl of delicious Beef Rendang my friend made. It was delicious!)
The inside of the cake. The brown bit is the streusel.