A scrumptious sour cream coffee cake | TahoeDailyTribune.com
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A scrumptious sour cream coffee cake

Mary Jurkonis / Tahoe Daily Tribune publisher
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This favorite recipe would be a special treat for Father’s Day.

Sour Cream Coffee Cake with blueberries

Yield: 8 to 10 servings



Cake ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature




1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Streusel ingredients:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts, optional

1/2 cup to 1 cup fresh blueberries

Glaze ingredients:

1/2 cup confectioners’ sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees. 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 one at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 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, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts and blueberries if desired.

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

– Mary Jurkonis is publisher of the Tahoe Daily Tribune


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