Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
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, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
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 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.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
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모카 크럼블 빼빼로 케이크 만들기 : Mocha crumble pepero cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
카페라떼와 요거트 맛의 빼빼로를 두르고 향긋한 커피 크럼블을 올려 모카 생크림 케이크를 만들었어요!
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
카페라떼와 요거트 맛의 빼빼로를 두르고 향긋한 커피 크럼블을 올려 모카 생크림 케이크를 만들었어요!
다가오는 빼빼로데이에 어떤 케이크를 만들까 하다가 일반 빼빼로 보다 더 작고 귀여운 더블딥 빼빼로를 사용해 만들어 봤어요~
빼빼로와 어울리게 초코 시트에 커피 생크림을 샌드하고 견과류를 넣은 커피 크럼블을 올렸는데,
커피 향이 가득하고 중간중간 크럼블이 고소하고 바삭하게 해줘서 정말 맛있네요~
저는 커피 에센스를 사용했는데 에센스 대신 생크림에 커피를 진하게 녹여 사용하셔도 좋을 것 같아요~
케이크에 크럼블을 만들어 넣어 본 건 처음인데 생각보다 너무 잘 어울리고 맛있더라구요~
즐겁게 시청하세요~♬ Enjoy~♪
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▶재료
차가운 무염 버터 30g
설탕 30g
박력분 40g
아몬드 가루 40g
커피 에센스 1/8ts
견과류 20g
12cm 초코 스펀지 케이크 시트 4장
(레시피 :
휘핑한 커피 생크림 (생크림 200g + 설탕 20g + 커피 에센스 4g)
설탕시럽
빼빼로 (더블딥 카페라떼 & 더블딥 요구르트)
▶레시피
1. 견과류 믹스를 작게 다진다.
2. 볼에 차가운 버터, 설탕, 박력분, 아몬드 가루, 커피 에센스를 넣는다.
3. 크럼블 상태가 될 때까지 비비며 섞은 뒤 다진 견과류를 넣고 가볍게 섞는다.
4. 오븐 팬에 올려 180도 예열된 오븐에서 18~20분간 굽고 식힌다.
5. 돌림판에 케이크 시트 1장을 올리고 설탕시럽을 뿌린 뒤 커피 생크림을 바른다.
6. 크림 위에 크럼블을 올리고 다른 시트 1장을 올리고 설탕시럽을 뿌린다. 5~6번 과정을 2번 더 반복한다.
7. 케이크 윗면과 옆면에 크림을 바른다.
8. 윗면을 평평하게 정리한다.
9. 빼빼로를 옆면에 두른다.
10. 케이크 위에 크럼블을 올려 마무리한다.
▶Ingredients
30g Cold unsalted butter
30g Sugar
40g Cake flour
40g Almond powder
1/8ts Coffee essence
20g Nuts & Dry fruits
12cm Choco sponge cake sheet 4 sheets
(Recipe:
Whipped coffee cream (200g Whipping cream + 20g Sugar + 4g Coffee essence)
Sugar syrup
Pepero (Cafe latte & Yogurt flavor)
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시청해주셔서 감사합니다~♥
Thank you for watching~
NY Style Crumb Cake| Great With a Cup of Coffee
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RECIPE
Crumb Topping
1 cup Brown Sugar
1/2 cup Sugar
1 tbsp Cinnamon
1/2 tsp Salt
1 cup Butter
2 1/2 cup Flour
Cake
2 1/2 cup Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Butter
1 cup Sugar
3 Eggs
1 cup Sour Cream
2 tsp Vanilla Extract
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