I knew I wanted to cover both bases for Christmas morning breakfast this year–I wanted to make one thing savory and one thing sweet. After flipping through my cookbooks and reading my favorite cooking blogs I found two recipes that caught my eye. The savory addition was covered by a sausage, egg, and sourdough casserole and this Ina Garten recipe for sour cream coffee cake won out for the sweet.
I had used sour cream in a sweet recipe before when I made Elvis cupcakes and I really thought it made the cakes extra moist and delicious. So when I saw this sour cream coffee cake from my favorite chef, I knew it would be the perfect addition to our breakfast.
Make this for a brunch and serve with hot coffee, and if you’re feeling really naughty–a slab of butter.
Sour Cream Coffee Cake
- 1 1/2 sticks of unsalted butter, soft
- 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 topping:
- 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:
- 1/2 cup powdered sugar
- 2 tablespoons real maple syrup
*You need a 10 inch tube pan for this cake. See what one looks like here.
1. Preheat oven to 350. Cream together the butter and sugar in an electric mixer until light and fluffy. About five minutes.
2. While the butter and sugar are creaming, sift together the dry ingredients. You can use a strainer or an actual sifter to do this.
3. Add the eggs one at a time. (Be sure to crack them in a separate bowl so if they are bad eggs, they won’t ruin the whole batter.) Then add the vanilla and sour cream.
4. Slowly add the dry ingredients to the batter, mixing until just incorporated. Stir with a spatula after mixer to ensure the batter is all combined.
5. Next up is the streusel. I doubled the recipe above to ensure I had enough of the sugar-y, cinnamon goodness and you can too if you please. Place the flour, brown sugar, cinnamon, salt, cold butter and walnuts in a bowl. Pinch together with your fingers until it makes a crumble.
6. Spoon half the batter into a greased tube pan and top with a layer of the streusel. Pour the rest of the batter on top and then add another layer of remaining streusel.
7. Bake for an hour, or until a toothpick comes out clean. Let cool for at least a half an hour.
8. To make the glaze: mix together the syrup and powdered sugar. Add water to make the glaze more runny and then drizzle it over the cake.