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I think its fair to say that my coworkers love me. I work with a bunch of guys, and they get to try out all the tasty treats that I don’t want to keep in the house. The biggest compliment I’ve received? “Don’t eat it, it’s terrible,” as one guy helps himself to thirds (and hopes to take the tray of whatever I brought in home). Anyway, for a big meeting last week, I decided to bring in breakfast foods – biscotti and this coffee cake.

Since I was bringing this to work, I did skip the maple glaze. I didn’t want to mess with it before work and figured I’d never get the chance to make and glaze the cake before someone dug in. I also doubled the ingredients for the crumb layer (reflected below), per the feedback on Food Network.

Thanks to Cooking in Pajamas for this great Barefoot Bloggers recipe.

Sour Cream Coffee Cake


Adapted from Barefoot Contessa Parties!

Ingredients for the Cake:

  • 12 Tbs. unsalted butter, at room temperature
  • 1 1/2 c. granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Ingredients for the Crumb Layer:

  • 1/2 c. light brown sugar, packed
  • 1 c. all-purpose flour
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 Tbs. unsalted butter, cut into pieces
  • 1 c. chopped nuts, pecans or walnuts

Preheat oven to 350F. Grease and flour a 10-in tube pan. If using a bundt pan, be sure to grease very well – you can tell that the dough gets stuck in the dips quite easily.

Make the Cake: In a stand mixer fitted with the paddle attachment, cream butter and sugar until light-colored, 4-5 minutes. Lower the speed and add eggs, vanilla, and sour cream, a little at a time until thoroughly incorporated. Sift together remaining dry ingredients and with the mixer on low, add to the wet ingredients until just combined.

Make the Crumb Layer: In a small bowl, melt the butter in the microwave, about 30 seconds. Add all other ingredients and stir with a fork (or your fingers!) until combined.

Put it Together:Pour half of the cake batter into the prepared pan. Sprinkle with half the crumb layer. Repeat. Cook 45-60 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool on a wire rack for 30 minutes before inverting onto a serving plate to cool completely.

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