Store-Bought-Style Cinnamon-Sour Cream Coffee Cake

How do you like your coffee….cake? There are so many kinds out there. I feel like I keep doing a new one on here every so often, and I don’t know if I have a favorite. They are all different and tasty depending on what you are in the mood for. Or so I thought. Apparently my dad was not a big fan of this one because it is too moist. He likes his coffee cake to be a bit drier. But, luckily he has liked other ones I have made, so I will just save this one for us next time. 😉

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It does make a larrrrrge cake, so you can always freeze it or share it. I like both of those options! So, what do you like in your coffee cake? And what textures?

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If you are of the US variety, I hope you have a Happy Thanksgiving! Check back in with me the day after (Friday) to see some links.

Oh, and the glaze looks much different above than it does in the picture below…can you guess the difference?

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In the one above, I made sure to chill the cake FULLY. As in, it was in the fridge for a bit first. Then I made the glaze and put it on. It stayed pretty like that, even days later. So, lesson learned. Make the glaze LATER.

Directions for Store-bought-Style Cinnamon-Sour Cream Coffee Cake

Slightly adapted from Back in the Bakery Cookbook 

NoteEach time I have made this cake, I have had trouble removing it from pan. It doesn’t stick, but it is very delicate, and removing the parchment adds an extra step which makes the cake more likely to split apart. I have also done it without the parchment and come to the conclusion that the problem is the pan since you have to flip it upside down. At some point, I plan on trying it in a springform or other cake pan. Even if it splits a bit, it is still yummy! I patched it back together most recently in a springform pan, which worked fairly well.

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Preheat the oven to 350 degrees and prepare a 10-inch tube pan with baking spray. Line the bottom with a ring of parchment* (see note above).

Streusel

  • ¼ cup packed light brown sugar
  • ½ cup all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup chopped pecans (toasted and cooled) or walnuts
  • 1/3 cup mini chocolate chips (optional)
  • 4 Tablespoons cold butter, cut into ½-inch sized pieces

In a small bowl, stir together the sugar, flour, cinnamon, salt, pecans, and chocolate chips (if using). Then, cut the butter into the mixture with your fingers, two knives, or a pastry cutter until the butter bits are the size of peas. Place the topping in the freezer before continuing.

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Cake

  • 2.5 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1.5 sticks butter, room temperature and cut into 1-inch pieces
  • 1.5 cups granulated sugar
  • 3 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1.25 cups sour cream

Using the paddle attachment on your mixer on medium speed, cream together the butter and sugar for 3-5 minutes until fluffy.

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Meanwhile, sift together the flour, baking powder, baking soda, salt, and cardamom. Add the eggs one at a time to the butter mixture, beating well after each.

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Add the vanilla and sour cream, mixing until blended.

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Scrape the bowl as necessary. Stir in the flour mixture, just until combined with no streaks visible.

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Scrape half of the batter into the tube pan, then just under half of the streusel.

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Then, add the remaining batter and top with the remaining streusel.

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Bake for 50-55 minutes, until a cake tester comes out clean from the center. Let it cool in the pan for 30 minutes.

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Remove the cake from the pan, with the streusel side up. Drizzle the glaze on top (see below).

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Glaze

  • ¾ cup confectioners’ sugar
  • 3 Tablespoons honey
  • 3 Tablespoons water

Stir together until smooth.

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Use to drizzle on the cake.

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Here was how the streusel looked with walnuts and chocolate chips:

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Directions for Store-bought-Style Cinnamon-Sour Cream Coffee Cake (without pictures)

Slightly adapted from Back in the Bakery Cookbook 

NoteEach time I have made this cake, I have had trouble removing it from pan. It doesn’t stick, but it is very delicate, and removing the parchment adds an extra step which makes the cake more likely to split apart. I have also done it without the parchment and come to the conclusion that the problem is the pan since you have to flip it upside down. At some point, I plan on trying it in a springform or other cake pan. Even if it splits a bit, it is still yummy!

Preheat the oven to 350 degrees and prepare a 10-inch tube pan with baking spray. Line the bottom with a ring of parchment* (see note above).

Streusel

  • ¼ cup packed light brown sugar
  • ½ cup all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup chopped pecans (toasted and cooled) or walnuts
  • 1/3 cup mini chocolate chips (optional)
  • 4 Tablespoons cold butter, cut into ½-inch sized pieces

In a small bowl, stir together the sugar, flour, cinnamon, salt, pecans, and chocolate chips (if using). Then, cut the butter into the mixture with your fingers, two knives, or a pastry cutter until the butter bits are the size of peas. Place the topping in the freezer before continuing.

Cake

  • 2.5 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1.5 sticks butter, room temperature and cut into 1-inch pieces
  • 1.5 cups granulated sugar
  • 3 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1.25 cups sour cream

Using the paddle attachment on your mixer on medium speed, cream together the butter and sugar for 3-5 minutes until fluffy. Meanwhile, sift together the flour, baking powder, baking soda, salt, and cardamom. Add the eggs one at a time to the butter mixture, beating well after each. Add the vanilla and sour cream, mixing until blended. Scrape the bowl as necessary. Stir in the flour mixture, just until combined with no streaks visible.

Scrape half of the batter into the tube pan, then just under half of the streusel. Then, add the remaining batter and top with the remaining streusel. Bake for 50-55 minutes, until a cake tester comes out clean from the center. Let it cool in the pan for 30 minutes.

Remove the cake from the pan, with the streusel side up. Drizzle the glaze on top (see below).

Glaze

  • ¾ cup confectioners’ sugar
  • 3 Tablespoons honey
  • 3 Tablespoons water

Stir together until smooth. Use to drizzle on the cake.

 

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