When I team up with Cabot Creamery, it’s usually all about the cheese – but this time we’re switching things up with Ina Garten’s Sour Cream Coffee Cake, starring Cabot’s sour cream and unsalted butter.
This is exactly what coffee cake should be: a light, tender crumb that stays incredibly moist with just enough tang from the sour cream to keep things interesting.
But let’s be honest: the real reason you make coffee cake is the streusel. Ina does it right with plenty of it, plus a full layer hidden in the middle so you get that contrast in every single bite. Finished with a maple drizzle, I challenge you to stop at one slice
One heads up if you’re using the online version: there’s an error in the ingredient list. The streusel calls for ¼ cup brown sugar, but it should be ¾ cup – I couldn’t figure out why mine wasn’t coming together until I caught that. Fix it and everything works exactly the way it’s supposed to.
Book: Barefoot Contessa Parties!, page 37
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 40 minutes
Store-Bought Is Fine: Cabot’s sour cream
Recipe on BarefootContessa.com
