Best Barefoot Contessa Sour Cream Coffee Cake Recipes

Barefoot Contessa Sour Cream Coffee Cake Recipe - (4.5/5) image

Provided by Reen

Number Of Ingredients 20

Cake:
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

Steps:

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.

Barefoot Contessa's Sour Cream Coffee Cake image

Provided by Juenessa

Categories Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

12 tablespoons 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
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)
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

Preheat the oven to 350 degrees.
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 one 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.
**Cook time does not include cooling the cake for 30 minutes on wire rack.

Nutrition Facts : Calories 700.4, Fat 31.8, SaturatedFat 19.1, Cholesterol 165.1, Sodium 389.8, Carbohydrate 96.8, Fiber 1.2, Sugar 54.9, Protein 8.4

BAREFOOT CONTESSA SOUR CREAM COFFEE CAKE image

Number Of Ingredients 19

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

Steps:

Preheat the oven to 350 degrees. 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 one 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 waterrf necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. If you don't have cake flour, you can substitute 21/4 cups a!I purpose flour plus 1/4 cup cornstarch. If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.