Baking for Breakfast: 33 Muffin, Biscuit, Egg, and Other Sweet and Savory Dishes for a Special Morning Meal by Cheryl Day

Author:Cheryl Day
Language: eng
Format: epub
Publisher: Artisan
Published: 2018-09-05T16:00:00+00:00

Cinnamon–Sour Cream Coffee Cake

Serves 8 to 10

This recipe makes the quintessential coffee cake, the kind you find in an old-fashioned coffee shop or diner, served with a steaming cup of joe. The addition of cardamom gives it a flavorful and unexpected zing. With a honey drizzle on the crumb topping, it’s fancy enough for an afternoon gathering of friends or a Sunday brunch.

For the Streusel

¼ cup packed light brown sugar

½ cup unbleached all-purpose flour

1½ teaspoons ground cinnamon

¼ teaspoon fine sea salt

¾ cup chopped pecans (optional)

3 tablespoons cold unsalted butter, cut into cubes

For the Cake

2½ cups cake flour (not self-rising)

2 teaspoons baking powder, preferably aluminum-free

½ teaspoon baking soda

½ teaspoon fine sea salt

¼ teaspoon ground cardamom

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs, at room temperature

1½ teaspoons pure vanilla extract

1¼ cups sour cream

For the Glaze

¾ cup confectioners’ sugar

3 tablespoons honey

Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with nonstick spray and line the bottom with a ring of parchment.

To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter.

To make the cake: Sift together the flour, baking powder, baking soda, salt, and cardamom; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

Meanwhile, to make the glaze: Mix the confectioners’ sugar, honey, and 2 tablespoons water together in a small bowl. Set aside.

Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake.

Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

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