(Alice enjoying her ice cream at the Creamery this summer)
My goal for Holiday Season 2015…..HAVE FUN!! My cute granddaughter is coming to visit us for 3 weeks (with her parents) and I don’t want to be a slave in the kitchen!
So, as my thoughts turn to the menus for our family, the plan is to cook as much ahead of time as possible to be ready for the wonderful crowd of 7 loved ones here!
Coffee cake is the perfect bake ahead treat. Bake it, freeze it and serve it for breakfast, brunch or dessert.
This coffee cake, adapted from Ina Garten, The Barefoot Contessa, is a great example. You can make it with ingredients you already have in your kitchen and yes, that even includes the cake flour, which makes this cake very tender and moist. Everyone will love it—-you might have to make two!
Sour Cream Coffee Cake
(adapted from Ina Garten)
12 Tablespoons unsalted butter at room temperature (1 and 1/2 sticks)
1 and 1/2 cups sugar
3 eggs at room temperature
1 and 1/2 teaspoons vanilla
1 and 1/4 cups sour cream
2 and 1/2 cups cake flour (NOT self-rising) **see note below to make your own cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
1/4 cup light brown sugar
1/2 cup flour
1 and 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 Tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
For the glaze:
1/2 cup powdered sugar
2 Tablespoons real maple syrup
**For every cup of cake flour needed, measure 1 LEVEL cup of flour, take out 2 LEVEL Tablespoons of flour and replace it with 2 Tablespoons of cornstarch. Mix together with a fork and you have just created cake flour! Easy and cheaper than buying a box of it!
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light in color. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, stir together with a fork the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the creamed butter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and mix with a spoon. Then use your fingers to pinch together until the mixture forms crumbles. Mix in the walnuts, if you are using them.
Spoon half the batter into the prepared pan and spread it out with a knife or off-set spatula. Sprinkle with 3/4 cup of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. I use a wooden skewer to test it since a toothpick is not long enough for this cake and you want to test all the way through the middle.
Let the cake cool on a wire rack for at least 30 minutes. Carefully transfer the cake with the streusel side up, onto a serving plate. Whisk the powdered sugar and maple syrup together in a small bowl, adding a few drops of water if needed to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.