Sour Cream Coffee Cake

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There are three things that have made me who I am today and their names are Jack, Emma, and Mabelle.  Without that trio, I wouldn't be a mom.  And while the role of Mom is a hard one at times, it has also been as rewarding and fulfilling as any role that I could imagine.

As you know, this coming Sunday is Mother's Day--a day for us to show our love and appreciation for all the things that moms do.  Really?  Just one day? I was kind of thinking that Mother's Day should be everyday!  Or, at minimum once a month☺.  Seriously though, it is nice to devote a day just to mom.  My husband was sweet and asked me if I wanted to go out to brunch.  I gave him a funny look and told him I appreciate the thought, but I would rather enjoy the morning at home with my children in peace away from the hordes of people in restaurants celebrating their moms.  I just don't get that.  But what I do get is a rain check on that brunch offer on a less crowded weekend☺.

So what do I want if I don't want to go out?  A big bear hug from my "monster" children, a squeeze from my little Boobear,  a homemade card, and maybe a homemade coffee cake--so that I can sleep in!  Yes, that would be nice, very nice.  Especially if it is one that has a streusel layer that almost looks as if it was smiling at you.  No, I didn't plan that.

This is a simple sour cream based batter that is layered with a brown sugar-cinnamon streusel.  I found the brown sugar-flour ratio a little off in the original, so I went with my own mixture.  The recipe calls for nuts, but I usually leave them out.  I like the buttery streusel as is.  But if you are going to make this for mom on Mother's Day, I would suggest asking her what her preference is.  As if the cake wasn't wonderful all by itself, it is gilded with a maple syrup glaze.  And so there is no stress in the kitchen the morning you are going to serve it, make sure you make it the day before.  It definitely has that next day goodness.
Printable Recipe

Sour Cream Coffee Cake
serves 10-12

For the Coffee Cake
12 Tablespoons (6-ounces) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra large eggs at room temperature
1 1/2 teaspoon pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For The Streusel
1/2 cup packed light brown sugar
1 cup unbleached all-purpose flour
1 Tablespoon ground cinnamon
1/2 teaspoon kosher salt
6 Tablespoons (3-ounces) unsalted butter, cold and cut into pieces
3/4 cup chopped walnuts (optional)

For the Glaze
1/2 cup confectioners' sugar
2 Tablespoons real maple syrup

For the Coffee Cake
Preheat the oven to 350ยบ F.  Grease and flour a 10-inch tune pan; set aside

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes.  Add the eggs one 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 to the batter just until combined.  Finish stirring with a spatula to ensure that the batter is completely mixed.

For the Streusel
Place the brown sugar, flour, cinnamon, salt, and butter in a medium bowl.  Using your fingers or a pastry cutter, combine the mixture until it forms a crumble.  Mix in the walnuts if using.

Spoon half of the batter into the prepared pan and spread it out evenly.  Sprinkle 3/4 cup of the streusel over the batter.  Spoon the rest of the batter into the pan, spreading it out evenly.  Sprinkle the remaining streusel on top.  Bake for 50-60 minutes or until a cake tester comes out clean.

Let the cake cool on a wire rack for at least 30 minutes.  Carefully invert the cake onto a plate.  Place a serving platter over the bottom of the cake and flip so that the cake is streusel-side up.  Allow the cake to cool for another 30 minutes.

For the Glaze
In a small bowl, whisk together the confectioners' sugar and maple syrup.  Drizzle the glaze over the cake.  Enjoy!

Source: Adapted from Barefoot Contessa: Parties!, by Ina Garten


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