Professional chef and vodka-loving queen Ina Garten has kept us full with her indulgent dinner recipes for years, but her new recipe for sour-cream coffee cake has me so hungry for brunch. The detailed recipe was made with at-home chefs in mind, and it breaks down exactly how to get from a mixing bowl and a bag of flour to a decadent cake topped with cinnamon brown sugar streusel and a maple syrup glaze.
The recipe is easy to follow (and perfect for baking beginners) and calls for a generous bit of sour cream to make the cake moist and rich. So, yes, this is definitely a recipe you can be proud of at the end of the day and brag about on the 'gram . . . if you can resist digging in long enough to snap a few photos. Keep reading to find out exactly what Ina's formula is for creating such a brunch-worthy cake, and don't forget to brew up a delicious cup of coffee to enjoy this breakfast (or dessert) with.
Preheat the oven to 350°F.
Grease and flour a 10-inch tube (bundt cake) pan.
Using an electric mixer, cream the butter and sugar in a large bowl for 4 to 5 minutes, or until light and fluffy.
Beat in the eggs one at a time before adding in the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Mixing at a low setting, add the flour mixture to the batter until just combined. To make sure the batter is well mixed, fold the mixture gently with a spatula until any remaining clumps are gone.
For the streusel, add the brown sugar, flour, cinnamon, salt, and butter into a large bowl. Pinch the ingredients together with your fingers until they form a loose crumble. Using a spatula, mix in the walnuts.
Spoon half of the cake batter into the greased and floured pan and spread it out with a butter knife.
Sprinkle the batter with 3/4 cups of the streusel.
Spoon the rest of the batter over the streusel in the pan and spread it out with a butter knife. Scatter the remaining streusel on top.
Bake for 45 to 55 minutes, until a toothpick comes out of the cake clean.
Allow the cake to cool on a wire rack for 30 minutes before carefully transferring, streusel-side up, onto a serving plate.
In a small bowl, whisk together the confectioner's sugar and maple syrup until thick and runny. If necessary, add a few drops of water to thin the glaze slightly. Drizzle the glaze over the finished coffee cake and enjoy!