Sour Cream Coffee Cake

One thing I am becoming accustomed to here in Texas is the slower, more courteous pace of doing everyday tasks.

It’s a marked change from the high-intensity pace of Vegas, where everything happens almost instantly, and is much more stressful as a result.

Here’s a perfect example for you….. last week, when I picked up the kids from school, there were three lanes of cars merging into one at the exit. There must have been at least 100 cars, all heading in the same direction.

Translated: a lot of traffic.

A lot.

Anyway, I noticed a peculiar pattern to the ebb and flow of cars – people were actually taking turns and letting other vehicles in, one at a time. I believe the correct term is called merging?

I looked at Sabrina and said, “If this was Vegas, you would sit there in your car for a month before anyone ever let you in.”

Common courtesy – what a concept.



Sour Cream Coffee Cake – adapted from Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking sodaFor the streusel:
1/2 cup light brown sugar, packed
1 cup all-purpose flour
2 tsp ground cinnamon
6 tbs cold unsalted butter, cut into pieces

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

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 and baking soda. 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, and butter in a bowl and pinch together with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 of the 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.


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