Description
Ina Garten’s classic coffee cake brings comfort from her Barefoot Contessa kitchen, blending rich cinnamon streusel with tender sour cream cake. Warm slices paired with fresh coffee promise pure morning bliss for family and friends.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) unsalted butter
- 2 large eggs
- 1 cup (240 ml) sour cream
- 2 ¼ cups (280 g) cake flour
- 2 cups (400 g) granulated sugar
Dry Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (30 g) flour
- ½ cup (100 g) brown sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
Topping and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 3 tablespoons (45 ml) unsalted butter
- ¾ cup (90 g) walnuts
- ½ cup (60 g) confectioners’ sugar
- 2 tablespoons (30 ml) maple syrup
Instructions
- Prepare the oven environment by heating to 350°F (175°C). Thoroughly coat a 10-inch tube pan with butter or non-stick cooking spray, then lightly dust with flour to prevent sticking.
- Using an electric mixer, whip butter and sugar together until the mixture becomes soft, light, and voluminous with an airy texture.
- Introduce eggs individually, mixing thoroughly after each addition. Incorporate vanilla extract and sour cream, blending until the mixture achieves a smooth, uniform consistency.
- In a separate mixing bowl, sift together cake flour, baking powder, baking soda, and salt, ensuring a light and even distribution of dry ingredients.
- Gradually fold dry ingredients into wet mixture using low mixer speed. Use a silicone spatula to scrape bowl sides, gently combining until ingredients are just integrated.
- Create streusel by combining brown sugar, flour, ground cinnamon, and salt in a bowl. Incorporate cold butter using fingertips or a fork until mixture resembles coarse, crumbly texture. Fold in chopped walnuts evenly.
- Divide batter into two layers within the prepared pan. Sprinkle approximately 3/4 cup streusel between layers and across the top. Bake for 45-55 minutes, checking doneness with a cake tester that should emerge clean when inserted.
- Allow cake to rest in pan for 30 minutes, then transfer to a serving plate. Prepare glaze by whisking confectioners’ sugar and maple syrup until smooth. Drizzle glaze over completely cooled cake, ensuring even coverage.
Notes
- Elevate weekend brunches or afternoon tea with this irresistible coffee cake that promises pure comfort.
- Indulge in a supremely moist cake boasting a luxuriously buttery crumb that practically dissolves on your tongue.
- Crunchy streusel topping delivers an unexpected caramel-like warmth with every delightful bite.
- Decadent maple glaze transforms this classic treat into an elegant dessert experience.
- Walnuts introduce a robust, earthy dimension that complements the cake’s rich flavor profile.
- Effortlessly prepare in advance and store at room temperature for stress-free entertaining.
- Wrap tightly and freeze up to 2 months for a make-ahead dessert solution that never disappoints.
- Ensure smooth batter by bringing ingredients to room temperature before mixing.
- Sift dry ingredients to guarantee a cloud-like, tender crumb without pesky lumps.
- Create picture-perfect streusel clusters by using cold butter for maximum crumbly texture.
- Confirm cake perfection by checking center with a clean cake tester or thin knife.
- Cool completely before glazing to maintain the maple syrup’s luxurious, glossy finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg