Sour Cream Coffee Cake Recipe!

 

This Coffee Cake is extra fancy! It serves a crowd and is the perfect treat for a Chruch function or Brunch Bridal Shower. We recently served it as a birthday cake for someone in our family.

I found this recipe in an American's Test Kitchen cook book. If that is not a sign of excellence, than I don't know what is! I am glad I discovered this recipe. This is the kind of recipe that I pull out for special occasions.

Sour Cream Coffee Cake Recipe

Serves 16

Streusel Ingredients:

3/4 cup Flour

3/4 cup Sugar

1/2 cup packed Dark Brown Sugar

2 TBS. Cinnamon

2 TBS. Butter, cold

1 cup Nuts (Pecan or Walnut), chopped

Cake Ingredients:

12 TBS. Butter, softened but still cool, cut into 1 inch cubes

+2 TBS. Butter for greasing the pan

4 Eggs

1 1/2 cups Sour Cream

1 TBS. Vanilla Flavoring

2 1/4 cups Flour

1 1/4 cups Sugar

1 TBS. Baking Powder

3/4 tsp. Baking Soda

3/4 tsp. Salt

Step 1. For The Top Streusel and Middle Streusel:

Combine the 3/4 cup flour, 3/4 cup Sugar, 1/4 dark brown sugar, and cinnamon in the workbowl of a food processor. 

Transfer 1 1/4 cups of this mixture to a small bowl; stir in the remaining 1/4 cup dark brown sugar and set aside (this will be the streusel for the inside of the cake).

Add the 2 TBS. butter and 1 cup Nuts to the remaining ingredients in the food processor bowl. Pulse the mixture until the nuts and butter have been broken down into small pebbly pieces. Set aside (this will be for the top of the cake).

Step 2. For The Cake

Adjust the oven rack to the bottom position and heat the oven to 350° F.

Grease a 10-inch tube pan with 2 TBS. Butter. If your tube pan has a removable bottom, wrap the outside portion of the bottom of the pan with aluminum foil.

Combine 4 eggs, 1 cup sour cream, and 1 TBS. Vanilla in a medium bowl. Mix thoroughly.

Place the 2 1/4 cups flour, 1 1/4 cup Sugar, 1 TBS. baking powder, 3/4 tsp. baking soda and 3/4 tsp. salt in the bowl of a stand mixer and mix on low speed for 30 seconds.

Add the 12 TBS. of soft, yet, cold butter and remaining 1/2 cup of sour cream and mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat 30 seconds.

Scrape down the sides of the bowl. Decrease mixer speed to medium-low and slowly incorporate the egg mixture in three additions, beating 20 seconds after each addition and scraping the sides of the bowl as necessary.

Increase the speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).

Add 3 cups of batter to prepared pan. With a spatula, smooth the surface of the batter.

Sprinkle with 3/4 cup of streusel without nuts. Drop 1 cup of batter over the streusel, spread evenly, and then sprinkle over remaining filling streusel.

Top with remaining batter and smooth the cake with a spatula making the surface smooth. Evenly pour over the streusel with nuts.

Bake until the cake feels firm to the touch and a toothpick comes out clean, 50 to 60 minutes. If your tube pan has aluminum foil wrapped around the bottom on the outside it will take longer to bake, 70 to 80 minutes.

Cool the cake in the pan for 30 minutes. Place a rimmed baking sheet over the top of the cake and invert the cake onto the pan. Remove the tube pan, place a wire rack on top of the cake, and reinvert so the streusel is facing up.

Cool for 2 hours and serve, or cool completely and wrap cake in aluminum foil to serve later.

Enjoy!