Wednesday, May 11, 2011

Ina Garten's Sour Cream Coffee Cake


Lately I've got it into my head that coffee cake would be the perfect way to start a Sunday morning. Coffee cake, fresh pot of coffee, crossword puzzle. Husband and baby sleeping in, quiet house.



Well, that's the way it goes in my head, anyway. In reality, mornings can be a bit more of a madhouse, people running around half-dressed, scrambling to find socks and keys in the morning shuffle out the door.

::sigh:: One can always hope, I suppose. And just because things can be crazy around here doesn't mean that the coffee cake, the fresh pot of coffee, and the crossword are out: they just have to be enjoyed with a master level of zen. And I'm getting pretty good at that.

Watch me go!


Ina Garten's Sour Cream Coffee Cake
Once again, Ina comes through with a winner! I think this coffee cake is incredibly moist and delicious, and it works really well gluten-free. I always use a 1:1:1 of sweet rice flour, oat flour, and All purpose gluten-free flour, but I bet there are a lot of great all-purpose mixes out there that would taste grand if you just use them cup for cup.

Ingredients: Cake
12 tablespoons (1.5 sticks) unsalted butter, room temperature
1.5 cups white sugar
3 jumbo eggs
1.5 teaspoons vanilla extract
1.25 cups sour cream
2.5 cups gluten free flour (a light, cake type blend is best)
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch kosher salt

Ingredients: Streusal
1/4 cup packed light brown sugar
1/2 cup all purpose gluten free flour (or any bland white flour)
1.5 teaspoons cinnamon
pinch kosher salt
3 tablespoons cold, unsalted butter, cut into pieces
3/4 cup chopped nuts (walnuts, pecans, etc.)

1. Preheat oven to 350 degrees. In a stand mixer, beat butter and sugar until pale and fluffy, 5+ complete minutes. Beat in the eggs one at a time, beating until the first is entirely incorporated before putting in the second. Add in vanilla and sour cream, mixing until just incorporated.

2. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Add flour mixture to batter 1/3 at a time, with mixer on low, mixing until flour is just incorporated. You can finish up with a spatula to be extra careful.

3. Streusal: In a separate bowl, combine brown sugar, gluten free flour, cinnamon, salt, and butter. Pinch butter into dry ingredients until large crumbs form. Mix in chopped nuts, if using.

4. Layer batter and streusal in pan, layering 1/2 the batter and 1/2 the streusal, followed by the second 1/2 of batter and streusal. Bake in preheated oven for 40-50 minutes, until tester inserted in the center of the cake come out clean. Let cool, and enjoy!

1 comment:

  1. This looks amazing Becka girl! I have turned what would be ideal on Sunday (brunch) into our Saturday mornings :) and I LOVE making coffee cake. This recipe looks delicious!