Organic Emily

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Every Mother’s Day I make this cake with fresh fruit for my Mother-in Law for breakfast.  It can be made the night before to make the extra work lighter!

Recipe

1 and 1/2 sticks butter or 12 tablespoons, softened

1 and  1/2 cups organic sugar

3 large eggs

1 and 1/2 teaspoons vanilla

1 and 1/4 cup sour cream

2 and 1/2 cups cake flour or 2 and 1/4 cups all-purpose flour and 1/4 cup corn starch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Streusel

3/4 cup light brown sugar

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon sea salt

3 tablespoons cold butter, cut into pieces

Glaze

1/2 cup powdered sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees.  Grease a 10-inch tube pan.  Cream the butter and sugar.  Add the eggs, vanilla and sour cream.  Add the flour, baking powder, soda and salt.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl.  Pinch together with fingers until it forms a crumble.  Spoon half the batter into the pan.  Sprinkle with 3/4 cup struesel.  Spoon the rest of the batter in the pan and spread out.  Scatter the remaining struesel on top evenly.  Bake for 50-60 minutes or until a knife comes out clean.

Let cool for 30 minutes on wire rack.  Make the glaze by mixing the sugar and syrup together.  Drizzle over cake with fork or spoon.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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