Sour Cream Coffee Bundt Cakes, Bake Off entry 2007
What does a day full of Nieman Marcus cookies, amazing low carb mini cheesecakes, pumpkin spice cookies, mocha brownies, butterscotch brownies and sour cream coffeecake do to your day? It makes you want to have salad for dessert. And that is just what I did. The day after my birthday which was full of a rice krispie treat tower and apple pie, we had our first ever Design Public bake off. It was one heck of a treat to welcome the holiday season with sweets galore, but boy did my teeth get fuzzy by the end of the day. I seriously craved vegetables for about 24-48 hours afterwards. And yes, I really did have a salad as my dessert that night. Even ask Cooper.Â
See the outcome of the bake off 2007 on Flickr.
Here is the recipe to coffee cake bliss (the maple icing is a must):
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optionalFor the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrupPreheat 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 fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter 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 pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup 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.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Recipe courtesy of the Food Network.
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Early Wednesday morning Cooper and I are off to Mexico for wedding #1 of three in the next couple of months. I feel tired just thinking about the flights.