Sour cream coffee cake
You will need a 10” ring mould (see photo below) to bake this cake. It’s good to have the eggs at room temperature, so that the mixture doesn’t curdle when you add the eggs. It’s not essential, but makes for a smoother batter. If you don’t stock cake flour (I don’t) see notes below on how to substitute.
Servings Prep Time
16 10min
Cook Time Passive Time
1hour 30min
Servings Prep Time
16 10min
Cook Time Passive Time
1hour 30min
Ingredients
For the cake batter:
For the streusel:
For the drizzle:
Instructions
  1. Preheat the oven to 175C (you can use 160C fan, but for cakes, I don’t advise using the fan setting as it tends to dry out the cake). Place a baking tray in the middle shelf.
  2. Grease and flour a 10-inch ring mould.
  3. Make the streusel first. Place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the nuts. Set aside.
  4. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Alternatively use a hand held beater. Add the eggs 1 at a time, then add the vanilla and sour cream.
  5. 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. Don’t over mix, as you don’t want gluten in the flour to toughen.
  6. Give a final stir a spatula to be ensure the batter is completely mixed.
  7. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with about half the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
  8. Place the cake in the preheated oven and bake for 50 to 60 minutes, until a cake tester comes out clean.
  9. Whilst the cake is baking, make the drizzle. If the icing sugar is lumpy sieve it first before using. Add enough maple syrup to make a runny glaze.
  10. Once the cake is done, let it cool in the cake tin a wire rack for at least 30 minutes. Carefully transfer the cake, but place it streusel side up. Drizzle over the glaze, ensuring that there’s a tray or plate below to catch the drips.
Recipe Notes

DIY Cake flour – Once you have measured out the plain flour, remove 2 level tablespoons of it, and replace with 2 level tablespoons of cornflour.

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