This Fan-Favorite Ina Garten Cake Just Got Even Better
It’s all about more of the good stuff on top.
Simply Recipes / Getty Images / Lauren Bair
Key Takeaways
Ina Garten recently updated her Sour Cream Coffee Cake recipe with even more crumbly streusel.
The cake is super simple to make and uses ingredients you probably already have in your pantry.
Ina's recipe calls for cake flour, but I used a combination of all-purpose flour and cornstarch instead.
Ina fans, this is not a drill. The crumble-topped sour cream coffee cake from Barefoot Contessa Parties! is now even crumblier, butterier, and coffee-cakier. Apparently, you can improve on perfection, and all it takes is extra brown sugar and butter.
With my finger on the pulse of breaking Ina Garten news (okay, it's in her email newsletter), I discovered that she updated her fan-fav, ultra-moist sour cream coffee cake with even more sweet, crumbly streusel on top and in the middle of the cake, too.
Why I Love Ina Garten's Sour Cream Coffee Cake
Coffee cake tells you how to eat it ( … with coffee, right?), and Ina's cake is an occasion unto itself. Like a new romance, after one bite, I couldn't stop thinking about it for the rest of the day.
This cake is B-A-N-A-N-A-S. And by bananas, I mean enormous. I cut a giant chunk for myself and my boyfriend, then divvied up the rest among my CrossFit friends, who love sweets as much as Olympic lifting. Enjoy it for holiday breakfast, weekend brunch, or Thursday afternoon coffee. As Ina says, "Who wouldn't want more crumble?"
How To Make Ina Garten's Updated Sour Cream Coffee Cake
First, you make the streusel in a food processor, minus the nuts, which are stirred in after pulsing to avoid turning them to powder.
Cream your butter and sugar, then add the eggs, vanilla, and sour cream. Combine your flour, baking powder, baking soda, and salt, and slowly mix the dry ingredients with your wet ones until combined.
Pour half the batter into the baking pan, sprinkle in half the streusel, then add the rest of the batter followed by the last of the streusel. Bake the cake at 350°F for 50 minutes. Once cooled, plate it crumble-side-up, and drizzle it with freshly-whisked maple glaze.
Simply Recipes / Lauren Bair
My Tips for Making Ina Garten's Sour Cream Coffee Cake
Swap It In: I love this cake, but I’m not above making some substitutions to get it done. Don't have cake flour in the pantry? Swap it out for 2 1/4 cups AP flour and 1/4 cup cornstarch. Hate nuts? Skip 'em!
Soften Butter Faster: If you forgot to soften your butter (like me), roll it out between sheets of parchment paper. If you were focused on the butter and totally spaced on the room-temp eggs (hi, me again!), place your eggs in a bowl of lukewarm water for five minutes.
Don’t Sweat the Proportions: I definitely thought, "OMG, I made way too much crumble." But then I remembered that there's no such thing as too much crumble. The streusel melts into the cake, which doubles in size in the oven.
Get Recipe with Title: Ina Garten's Sour Cream Coffee Cake Recipe
Read the original article on SIMPLYRECIPES
