Ina Garten’s Sour Cream Coffee Cake (Updated Version) – A Moist and Flavorful Breakfast Delight

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Instructions (Step-by-Step)

1. Preheat the Oven 🔥:

• Start by preheating your oven to 350°F (175°C).
• While the oven heats up, grease a 9-inch round cake pan with either butter or non-stick spray.
• This ensures the cake doesn't stick to the pan during baking, giving you a smooth, easy release when it’s ready.

2. Prepare the Streusel Topping 🍯:

• In a small bowl, combine 1/2 cup brown sugar, 1/2 cup flour, and 1 tsp cinnamon.
• Mix them together until evenly distributed. Add 1/4 cup cold butter (cut into small cubes) and use a pastry cutter, fork, or your fingers to blend until the mixture forms coarse crumbs.
• Once the streusel mixture is ready, stir in 1/2 cup chopped walnuts (if you’re using them).
• Set aside to allow the flavors to meld.

3. Mix the Cake Batter 🍰:

• In a medium-sized bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. This is your dry mixture.
• In a separate large bowl, use an electric mixer to cream together 1 cup softened butter and 1 cup granulated sugar.
• Beat until the mixture is light and fluffy, about 3 minutes.
• This step is crucial for creating a light texture in the cake.

4. Add the Eggs and Vanilla 🍳:

• Beat in the 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Once the eggs are mixed in, add 1 tsp vanilla extract and blend until smooth.
• The vanilla will provide a lovely depth of flavor.

5. Incorporate the Dry Ingredients and Sour Cream 🥄:

• Gradually add the dry ingredients to the wet mixture, alternating with 1 cup sour cream.
• Start by adding one-third of the dry mixture, then half of the sour cream. Repeat the process until all ingredients are combined.
• Make sure to start and finish with the dry ingredients.
• Stir gently, mixing just until combined – you don’t want to overwork the batter.

6. Assemble the Cake 🍰:

• Pour half of the batter into your prepared cake pan.
• Use a spatula to smooth the top evenly.
• Then, sprinkle half of the streusel topping over the batter.
• Gently spread the remaining batter on top, smoothing it out evenly.
• Finally, sprinkle the remaining streusel topping over the top of the batter.
• The streusel will create a delicious, crumbly layer on top once baked.

7. Bake the Cake ⏲️:

• Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• This is the perfect indication that your cake is baked through and ready to come out of the oven.
• Keep an eye on it toward the end to prevent overbaking.

8. Cool the Cake ❄️:

• Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
• This allows the cake to firm up slightly.
• After 10 minutes, carefully transfer the cake to a cooling rack to cool completely.

If you prefer warm cake, feel free to enjoy it once it’s cool enough to handle.

Tips and Variations

Customization Ideas:

• Add fresh fruit like blueberries or sliced apples to the batter for added sweetness and flavor.
• Make it spicy by adding a pinch of ground ginger or cloves to the cinnamon.

Cultural Variations:

• Swap the walnuts for pistachios or pecans for a different flavor profile.
• For a more tropical twist, add shredded coconut to the streusel.

Make-ahead Tips:

You can prepare the batter a day in advance and refrigerate it until ready to bake. The streusel topping can also be made ahead and stored in the fridge.

Nutritional Information

Approximate values based on standard ingredients (per serving):

• Calories: 290
• Protein: 3g
• Carbs: 39g
• Fat: 15g
• Fiber: 1g
• Sugar: 20g
• Sodium: 180mg

Serving Suggestions

This coffee cake pairs wonderfully with a hot cup of coffee or a refreshing iced tea. It’s also great with a simple side of fruit or a light salad to balance out the richness of the cake. For a complete meal, serve it as part of a brunch spread alongside scrambled eggs or quiche.

Substitution Tips

• For a gluten-free version: use a gluten-free flour blend that includes xanthan gum or add it separately to ensure proper structure.
• For dairy-free: Replace the butter with margarine or a plant-based butter alternative and use a dairy-free sour cream.
• For a sugar-free version: you can experiment with stevia or monk fruit sweetener in place of granulated sugar.

Bonus Tip

For an extra touch of flavor, drizzle a simple glaze made of powdered sugar and vanilla extract over the cooled cake. This adds an extra sweetness and makes the cake look even more beautiful for special occasions.

Kitchen Organization Tips

To streamline your baking process:

• Set out all your ingredients and tools before you begin.
• Use measuring spoons and cups that can easily be cleaned for minimal mess.
• Keep a clean workspace by using bowls with lids to store leftover ingredients.
• Invest in a quality mixing bowl set with a non-slip base for easier stirring.

Storage and Shelf Life

• Refrigerator: This cake stays fresh for up to 4 days when stored in an airtight container.
• Freezing: To freeze, wrap slices in plastic wrap and store in a freezer bag. It will stay fresh for up to 3 months. Let thaw at room temperature before serving.
• Reheating: Warm up individual slices in the microwave for 15-20 seconds for a freshly baked taste.

Seasonal or Availability Notes

The sour cream in this recipe can be swapped for full-fat yogurt during the summer months when it’s in season and easier to find.

For a more festive holiday flavor, add a teaspoon of nutmeg to the batter or streusel topping for a seasonal twist.

Conclusion

This updated version of Ina Garten’s Sour Cream Coffee Cake brings together the best of flavor, ease, and health benefits. It’s perfect for any occasion and can be made ahead for a delicious treat anytime you need it. Try it today and see why it’s become a family favorite!

More Delicious Recipes for You!

• Cinnamon Swirl Bread – A delightful sweet bread with a crunchy, sugary crust.
• Lemon Poppy Seed Muffins – A fresh, light breakfast treat.
• Apple Cinnamon Streusel Cake – A perfect fall dessert for all ages.
• Homemade Blueberry Scones – Fluffy scones with a tangy berry twist.

FAQ

1. Can I substitute Greek yogurt for sour cream in this recipe?

Yes! Greek yogurt is a fantastic substitute for sour cream, offering a similar tangy flavor and creamy texture. It's also a healthier option with more protein, making it a great choice for those looking to make a lighter version of this cake.

2. Can I freeze Ina Garten's Sour Cream Coffee Cake?

Absolutely! This cake freezes wonderfully. To preserve its freshness, wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, simply thaw it at room temperature, and it will taste just as delicious.

3. What other nuts can I use in place of walnuts?

If you're not a fan of walnuts, don't worry! Pecans and almonds make excellent alternatives. They both add a delightful crunch and subtle flavor to the cake, so feel free to choose your preferred nut.

4. Can I make this cake gluten-free?

Yes, you can! To make Ina Garten's Sour Cream Coffee Cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is also gluten-free to maintain the integrity of the recipe.

5. How can I make this cake vegan?

To make this recipe vegan, substitute the sour cream with a plant-based option like coconut cream or vegan yogurt. Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter.

6. How long does Ina Garten’s Sour Cream Coffee Cake stay fresh?

When stored in an airtight container at room temperature, this coffee cake stays fresh for up to 3 days. For longer storage, place it in the refrigerator, where it can last up to a week. If you freeze it, it will remain fresh for up to 3 months.

7. Can I use a stand mixer to prepare the cake batter?

Yes! A stand mixer works great for preparing the batter for this coffee cake. It helps mix the ingredients thoroughly, ensuring a smooth batter. If you don't have a stand mixer, a hand mixer or a whisk will also work.

8. Can I add more spices to enhance the flavor of the cake?

Definitely! Feel free to experiment with spices like cinnamon, nutmeg, or cardamom. Adding extra cinnamon to the streusel topping is a popular choice to enhance the cake’s warm flavors and make it even more aromatic.

9. How do I prevent the streusel topping from sinking into the cake?

To prevent the streusel topping from sinking into the cake, ensure that the batter is thick enough before adding the streusel. You can also sprinkle the streusel on top of the batter just before baking, and be sure to bake the cake at the right temperature for an even result.

10. Can I make this cake in a bundt pan instead of a regular cake pan?

Yes! Ina Garten’s Sour Cream Coffee Cake works wonderfully in a bundt pan. Just ensure that you grease and flour the pan thoroughly to avoid sticking. The bundt shape will also make for a beautiful presentation when serving.

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