I’ve been dying to try out the heritage bundt pan (the swirl) my coworker recently got me and thought Ina’s Sour Cream Coffee Cake was the perfect excuse … until I re-read the recipe and realized it called for a 10-inch tube pan. Since I had the ingredients, I decided to make this anyway. I needed streusel in my life!!!!
The batter is delicious and makes a fluffy, perfectly sweet, moist cake. But the streusel is by far the best part of this cake! It’s a mix of brown sugar, flour, cinnamon, salt, butter and walnuts. Ina says the walnuts are optional (and 9-year-old Trent would agree) but I think they are mandatory. Next time I made this, I’m doubling the streusel.
I always struggle making confectionery sugar glazes … it’s either too thick or too runny. Luckily I’m getting better because these cakes look so much better with the drizzle!
This makes a big cake, so I decided to take it to work. There were a lot of happy tummies!
Book: Barefoot Contessa Parties!
Episode: Girls Day Off
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: Sour cream, confectionary sugar
Good Ingredients: Pure vanilla extract, real maple syrup
Recipe on Food Network online.
