This week, I seem to be a roll with recipes by Ina Garten. Her baking recipes don’t scrimp on sugar or butter, but as I might have said before, her recipes are spot on, and rarely have errors.
An American coffee cake is what the English would refer to as “teacake”. The idea being that it should be wolfed down with some tea (or coffee). This sour cream cake is a beautifully moist cake, thanks to the addition of the cream, and is layered with a crunchy cinnamon streusel which provides a nice textural contrast.
The origins of the coffee cake are Dutch / German, and they knew a thing or two about baking. It keeps very well, doesn’t need refrigeration, and is, in fact, perfect with an English cuppa.
I have made very few changes to the original recipe, other than cutting back some sugar and converting her recipe to metric measurements. I also used pecan instead of walnuts, as I had a new supply of pecans given to me by a kind American friend. I think the combination of pecan and cinnamon is one made in heaven. If you want to skip the nuts, it will still be very good.
A reminder that you can make your own vanilla extract.
See notes before you start.