May I add that the Californian walnuts streusels topping gave the cake THAT extra punch of fragrance? I am not a big fan of nuts, and the only nuts I usually eat is macadamia. I was contemplating on whether or not to add in the walnuts, but I had leftover from previous purchase and I wanted to finish them up. So glad I did! ;)
Sour Cream Coffeecake
Recipe by Brown Eyed Baker and modified by The Bakeanista
Ingredients:
(A) Coffeecake
170g unsalted butter (at room temperature)
300g castor sugar
3 eggs (at room temperature)
1½ tsp vanilla extract
310g sour cream
375g cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
(B) Streusel
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ tsp ground cinnamon
¼ tsp salt
3 tablespoons cold unsalted butter, cut into pieces
¾ cup chopped walnuts (optional but recommended)
Method:
1) Preheat the oven to 180° C. Grease and flour a 10-inch tube pan.
2) Cream butter and sugar for 4 to 5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream.
3) 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.
4) 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, if desired.
5) 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 50-60 minutes, until a cake tester comes out clean.
6) Let cake cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
Ready to dig in with a cuppa coffee or tea of your preferred choice. :D
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