Thursday, November 1, 2012

Sour Cream Coffee Cake

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The last coffee cake I made was super suspicious and had been left in the oven way too long even though I baked it 20 minutes less than the recipe called for. 

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This coffee cake was SO much better and was super moist (due to the large amount of butter). This cake is filled with walnuts and has a delicious glaze on top. 

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It was so good, especially after the awful one I made earlier! 

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There are no awful ingredients, and it is super fun to make. 

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There are layers involved! 

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This cinnamon walnut mixture is layered with the cake batter. 

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You will ultimately end up with 6 layers. 

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Almost done... 

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Once you have finished layering, mix together a little water and vanilla extract. 

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This will be poured on top before it goes into the oven! 

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Once it comes out, you will have to wait a little while. 

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Resist the urge to cut into it! 

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While the cake is cooling, make the glaze. 

We didn't wait until it was completely cooled, so the first layer kind of dissolved into the cake. 

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Amazing! 

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Mmmm

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Once it cooled a little longer, we added a second drizzle. 

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Look!!! 

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Now you can cut the bundt and enjoy the moist crumb. 

Sour Cream Coffee Cake
makes 1 10-inch bundt 

Ingredients:
for the cake: 
1 1/2 cups unsalted butter
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs
1 1/2 cups sour cream
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 1/2 teaspoons ground cinnamon 
3/4 cup firmly packed brown sugar
2 tablespoons water
2 tablespoons pure vanilla extract 

for the maple glaze: 
1 1/4 cups confectioner's sugar
1/2 cup maple syrup
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 325F. Combine the walnuts, cinnamon, and brown sugar in a small bowl. Set aside. Grease a 10-inch bundt pan and set aside.
Beat together the butter and sugar until light and fluffy. Add the 1 1/2 teaspoons vanilla. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream. Sift together the flour, baking powder, baking soda, and salt together and fold into the batter.
Spoon 1/3 of the batter in the prepared bundt pan. Sprinkle 1/3 of the prepared walnuts mixture on top of this first layer of batter. Continue layering to create three layers of each, ending with the walnut mixture. Stir together the vanilla and water in a bowl and drizzle over the top.
Bake the bundt cake for about 80 minutes, or until a toothpick comes out clean. Allow to cool 20 minute son a wire rack and then remove from the pan.
To make the glaze, mix together the confectioner's sugar, maple syrup, and vanilla. Drizzle over top of the cooled cake with a spoon and serve. 

7 comments:

  1. this cake looks heavenly!


    cakes-carina.blogspot.de

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  2. I loooooove sour cream coffee cake + yours looks like absolute perfection! Love that you added a second drizzle, too. =)

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  3. multiple layers of streusel AND glaze--i'm hooked! :)

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  4. When I saw that first picture, my first thought was, "Moist!" Yum. This looks beautiful! Sour cream coffee cake is my husband's favorite. I love it too!

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  5. Thank you so much, Erin! It is so moist and just absolutely perfect!
    Along with it's 3 sticks of butter... :)

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