Saturday, November 21, 2015

Cooking: Sour Cream Coffee Cake with Brown Butter Icing




Coffee Cake is a recipe that deserves a revival. I hadn't made one in years but I remember my husband enjoying it the last time I did, so for his birthday breakfast I scoured recipes and came up with my own ultimate coffee cake recipe.

It's beautiful baked in a bundt pan or a tube pan. A bit more dressed up and so perfect for a holiday brunch or dessert. We aren't coffee drinkers but it doesn't stop us from enjoying this traditional accompaniment. I served hot cider with this cake and it was delicious.

The sour cream in this recipe ensures that the cake is moist, the brown sugar cinnamon struesel creates a sweet crust, and the brown butter icing really puts this over the top! Yum.


Click through for the recipe.
SOUR CREAM COFFEE CAKE WITH BROWN BUTTER ICING RECIPE

Preheat oven to 350-degrees.

Generously butter a 12-cup bundt pan or tube pan.

FILLING
1/2 c. brown sugar, packed 
1 1/2 t. ground cinnamon

Combine ingredients for filling in a medium sized bowl and set aside.

STREUSEL
1/8 c. brown sugar, packed
1/4 c. all-purpose flour
1 1/2 t. ground cinnamon
dash of salt
3 T. cold unsalted butter, cut into pieces

Combine ingredients for Streusel in a small bowl using fingers to break up the butter forming small crumbs. 

Sprinkle all of the streusel mixture in the bottom of the bundt pan. 

CAKE
3 c. all-purpose flour
1 1/2 t. baking powder
1 1/2 t. baking soda
3/4 t. salt

Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside.

1 1/2 c. sugar
3/4 c.  butter, softened
1 1/2 t. vanilla
3 eggs

In a standing mixer, cream butter and sugar. Scrape down the sides. Add eggs and vanilla and beat on high speed for two minutes, scraping sides occasionally

2 c. sour cream
1/2 c. greek honey yogurt

Combine sour cream and yogurt in a small bowl.

With the mixer on low, beat in the flour mixture and the sour cream mixture alternately until all combined.

Pour 1/3 of the batter over the streusel mixture in the bundt pan. Sprinkle half of the filling mixture over the batter. Add another 1/3 of the batter, sprinkle the remaining filling, and finish with the remaining batter.

Bake in the center of the oven for 50 minutes, or until a toothpick comes out clean. The sides of the cake should be starting to pull away from the sides of the pan.

Let cool in the pan 10 minutes. Invert the pan to remove the cake and cook another 10 minutes. Drizzle with Brown Butter Glaze and serve.



BROWN BUTTER GLAZE
1/4 c. butter
2 c. powdered sugar
1 t. vanilla
1 to 2 T. milk

In a saucepan heat butter over medium until it browns slightly.  Remove the butter from the heat and whisk in the powdered sugar and vanilla. Stir in the milk until the glaze is smooth enough to drizzle.







1 comment:

Sarah Woodhead said...

wow this cake is delicious. although may have chosen the wrong sized pan as now have a very caked oven but hey it was worth it. plus now i have the energy to clean said oven!

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