Sour Cream Coffee Cake with Brown Butter Glaze
User Reviews
5
Sour Cream Coffee Cake with Brown Butter Glaze
Description
The cake batter incorporates cake flour, baking powder, baking soda, and salt balanced with softened butter, sugar, eggs, vanilla, and sour cream for moisture and a tender crumb. The streusel topping blends brown sugar, cinnamon, cocoa powder, salt, and cold butter mixed to a sandy texture, providing a contrasting crunchy layer.
After layering half the batter and streusel in a buttered and floured bundt pan, the remaining batter and streusel are added before baking. The final step is a brown butter glaze made by cooking butter until golden and nutty, then mixing with powdered sugar and vanilla to drizzle over the cooled cake for added richness.
This coffee cake is appropriate for breakfast or dessert and pairs well with a cup of coffee or tea. Proper preparation of the bundt pan with butter and flour rather than cooking spray is emphasized to prevent sticking and maintain the cake’s uitstraling.
Ingredients
streusel
- 1/2 cup light brown sugar packed
- 1/2 cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon cocoa powder unsweetened
- 1/2 teaspoon salt
- 1/4 cup butter cut into pieces, cold unsalted
cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar
- 3 egg large
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
brown butter glaze
- 3 tablespoons butter unsalted
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk if needed
- pinch salt
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
streusel
- Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
cake
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
brown butter glaze
- Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!
User Reviews
Overall Rating
5
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