Featured Recipe
Sour Cream Coffee Cake Remix
By Kate
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Rich, tangy sour cream batter layered with a crunchy cinnamon streusel in a tube pan. Cream butter and sugar to trap air for lift. Fold in dry ingredients gently to keep crumb tender. Streusel combines brown sugar and cinnamon with butter for bite. Baked till golden, tested by toothpick. Glaze with maple and powdered sugar adds sweet shine. Sub practical swaps like yogurt or cake flour alternatives. Watch for batter texture, not just time. Streusel stays crisp under batter. Cool well before plating streusel side up. Glaze thin enough to drizzle, not soak. Works for 12 slices. Reliable, forgiving, textured. No em dash.
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Prep:
20 min
Cook:
55 min
Total:
75 min
Serves:
12 servings
coffee cake
sour cream
dessert
baking
American
Introduction
Butter softens and sugar creamed. Eggs give structure. Sour cream swapped with Greek yogurt for slight protein hit and tang without altering wetness much. Cake flour key to tenderness — wheat protein difference visible in crumb. Streusel isn’t just topping; cold butter smashed creates crunch pockets after baking. Cinnamon and brown sugar hit aromatic notes that signal warmth. Watch batter cling to spatula, not drip. Overmixed dries crumb but undermixed pockets of flour ruin texture. Tube pan here channels heat differently than flat cake — more even rise, more caramelized sides. Toothpick test nails doneness; moist crumbs cling but no raw batter. Glaze adds sweet touch but too much makes soggy mess. Use maple for natural depth. Not too sweet overall, balanced with tart yogurt. Chill topping pre-bake; detail matters for streusel grip. Air bubbles in creamed butter-sugar key for flaky layers. No shortcuts on creaming. That’s what holds crumb in place. Time and temp guides, not absolutes. Look, feel, poke. Then slice. Richness balanced right. Hold back heat to avoid dry corners. A blast of cinnamon warms aromas baking kitchen reminds you of reason to bake. Cook smarter not harder.
Ingredients
streusel===
- 3/4 cup light brown sugar packed
- 1/3 cup all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 6 tbsp cold unsalted butter diced
- 1 cup powdered sugar sifted
- 3 tbsp pure maple syrup
- water or milk, dropped by drops to thin
glaze===
About the ingredients
Butter temperature is crucial: too cold won’t cream; too warm gets greasy. Keep around room temp but not oily. Greek yogurt stands in for sour cream for texture and tang; if using sour cream, whole milk yogurt: similar results. Cake flour produces softer crumb, less gluten, swapped with AP flour minus cornstarch if unavailable. Baking soda must react instantly with yogurt’s acidity or sour cream’s. Baking powder adds lift but not a lot. Salt balances sweetness and enhances flavor layers. Streusel butter must be cold — ensures little butter lumps bake into crisp pockets. Brown sugar brings moisture and molasses flavor. Cinnamon ground fresh is best; stale powder dulls aroma. Glaze adjustments depend on humidity; use drops of water or milk cautiously or drizzle will run off cake by the plate. Maple syrup deeper flavor than vanilla or plain sugar glaze. Tube pan coated well prevent sticking, thin layer flour helps.
Method
Technique Tips
Start by creaming butter alone — not all recipes stress this but it matters for crumb lift. Add sugar gradually; whole mix feels lighter after creaming properly, no graininess. Eggs one by one integrate moisture evenly; rushing causes curdle—add small dry flour jab to fix. Vanilla and yogurt fold in gently; yogurt acid activates baking soda. Dry ingredients must be sifted and folded in thirds to avoid toughness. Overmixing develops gluten—result tough cake, undermines that tender texture. Streusel mixing with cold butter fork smashes ensures crumbly clear chunks after baking, not melted greasy pockets. Batter thickness medium-heavy. When layering in pan, tap to spread and release occasional air bubbles; too much tapping flattens crumb. Oven rack middle prevents burnt bottom or pale top. Watch batter color; golden edge signals done better than strict timing. Cooling 30+ minutes retains structure when inverted, streusel attached tightly on surface. Glaze consistency is key — thin enough to flow slow but thick enough to hold shape on cake surface, not puddle. Drizzle with care to keep rustic look. Store cake covered, moisture sealed to keep streusel crisp.
Chef's Notes
- 💡 Cream butter alone first. Bright color, fluffy texture. Deepens air pockets. Sugar goes in gradually; mix until velvety. Grainy means not enough creaming. Keep an eye on it.
- 💡 Eggs added one at a time. Each disappears before next. Curdled batter? Scoop in dry mix to rescue. Handle gently when folding in yogurt. Right touch makes crumb tender.
- 💡 Streusel needs cold butter. Smash into dry mix for pebbles, then refrigerate it. Important for crunchy topping. Batter layer should be thick. Avoid a runny feel; tapping settles it.
- 💡 Bake until golden. Watch edges firm up, toothpick sticks but not raw. Cool for at least 35 minutes. Hot streusel won't hold together. Flip with care for clean presentation.
- 💡 Glaze consistency key; drizzle, don’t soak. Thin enough to flow but thick to hold shape. Adjust with water gently. Too much makes it droopy. Save for final touch.
Kitchen Wisdom
Why is my cake dense?
Check creaming technique. Butter should be just right; too cold won’t aerate, too warm gets greasy. Overmixing can also lead to tough texture.
Can I use low-fat yogurt?
Yes, it may still work but texture alters. Look for full-fat for the best results. Check for moisture content as it affects batter.
My streusel melted into the batter.
Cold butter is crucial. If melted, needs a chill before using. Firm lumps create the crunch. Ensure layering is careful.
How do I store the cake?
Keep covered for up to two days. Can wrap tightly. Stays moist longer if sealed. Reheat briefly if needed but watch moisture.
