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
Classic Homemade Coffee Cake Recipe
This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch. I make mine extra thick with extra streusel for the most delicious coffee cake ever.
Coffee cake has been around for generations and is said to have originated in Dresden, Germany. The Danish however was responsible for enhancing the cake to make it sweet and introduced eating it with coffee.
This simple to make cake is one of my favorite things to enjoy with coffee in the morning time as it can balance out the flavors of sweet cake with bitter coffee, much like how you enjoy beignets with chicory coffee.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Filling Layer:
• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 teaspoons ground cinnamon
For the Streusel:
• 1 stick of unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 cups packed light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon sea salt
For the Cake Batter:
• 2 sticks unsalted butter
• 1 1/4 cups sugar
• 1 tablespoon vanilla
• 5 large eggs
• 3 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ cups whole milk
Cinnamon-Pecan Streusel Coffee Cake
This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest. Serve it warm with a side of ice cream or a light dusting of powdered sugar.
Get the full recipe at:
Recipe adapted from Wilton.
Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Keto Pecan Sour Cream Coffee Cake!
This coffee cake is perfect for a special occasion! Recipe is below!
Cake Layer
8 T Butter
1/2 c swerve confectioner’s
2 eggs
1 c fine almond flour
5 T coconut flour
3 T sour cream
2 tsp vanilla extract
1 T Baking Powder
1/4 tsp Xanthan gum
1/3 cup Almond (or other unsweetened nut) Milk - plus more if needed
Cream Cheese layer
4 oz cream cheese
1 egg
2 T Powdered Sweetener
1/2 tsp vanilla
Topping
4 oz Pecans
2-3 T Swerve Brown Sugar (or similar)
1.5 tsp cinnamon
2 T butter
Bake 350 33-38 min
Cake:
In smaller bowl, mix almond flour, coconut flour, baking powder, xanthan gum - breaking up lumps with a fork.
In larger bowl, cream together butter and sweetener, add 1 egg at a time, beating until incorporated before adding second.
Then add sour cream, almond milk and vanilla. Beat until smooth.
Beat dry mix into egg mix slowly in batches. Beating between each batch.
Add more almond milk if batter seems too dry.
Set aside.
In a sep bowl beat together all ingredients in the cream cheese layer ingredients.
Set aside.
Chop pecans fairly small. Some medium are fine, but you want mostly minis.
Put in new bowl with other dry ingredients. Mix. Then melt butter and add. Mix.
Grease a 8 x 8 or so brownie pan or similar. (will work in a pie/quiche pan too!)
Add and smooth top on cake mix.
Cover with cream layer. Smooth.
Cover with nut layer. Press in but don’t submerge.
Bake
Let cool completely before slicing.
If want sharp edges, once cool, place in fridge at least 2 hours, then slice while chilled.
Flavor is best at room temperature, so take from the fridge in advance of serving.
Large Serving (1 of 9) Macros, not including sweeteners: 36 g fat, 8 g total carbs (4 g fiber) 8 g protein
Pecan Coffee Cake Muffins
Pecan Coffee Cake Muffins | Get the FULL RECIPE:
These Pecan Coffee Cake Muffins have a crunchy cinnamon streusel topping that sits atop tender buttery cake. Just as the name implies, they pair nicely with hot cups of coffee. Tulip baking papers are made from parchment paper and are taller than regular baking cups. They can be found in the baking aisle at grocery stores or at craft stores. We recommend using them for this recipe for best results. If you use standard size baking cups, reduce the streusel topping recipe by half.
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