Monday, December 20, 2010

Ina Sour Cream Coffee Cake

The holidays always seem to bring out my need for baking. This weekend was no exception, the fact that my in-laws were coming for a visit just gave me that added push to bake something. Ideally, I really wanted to bake some type of muffin but after thinking about it for a little,I decided that a coffee cake would be the way to go.

The goal was to bake something to keep on hand so they could have a snack with their tea. I have made the weight watchers recipe and while I like it, and find it to be filling, my husband thought that my in-laws would fine it to be too dense, therefore he recommend I look for another recipe. So now you know the reason I had to look for a new recipe.

So after about an hour of reviewing a few cookbooks without success in finding a recipe, I decided that I would just go onto the food network website and see if I found anything appealing. After about 10 minutes I found the recipe that I was looking for.

INA recipe for a beautiful coffee cake. This cake ended up being the most moist, lite, fluffy cake ever! I must try, I promise, you will not be disappointed. I need make a few adjustments due to the fact that my father-in-law as a mild case of diabetes and I wanted to use less sweeteners even with all the changes the cake was still

12 tablespoons of unsalted butter at room temperature
1 1/4 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract (use real extract)
1 1/4 cups lite sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces

1/2 cup confectioners' sugar
2 tablespoons of water


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube 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, 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 water together, adding a few more 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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