Today July 4th and it is also Ina Friday, the first Friday of the month where a group Ina Garten fans cook and post an Ina recipe. This month’s theme is Desserts. Like the rest of you, we are enjoying the Independence Day holiday and have a lot going on. My son and his family are visiting! It has been a year since we have seen them and we are making up for lost time. Yesterday Michael and I went to the golf course and watched my son Mark and grandson Buddy play golf. Thank goodness for golf carts in this heat! Michael was my driver which begs the question; “Why don’t golf carts have seat belts?” This was my first time watching Buddy play golf and I really enjoyed it. He is on a golf team and also competes on the varsity squad at his high school. He is 5’8” tall now, one inch taller than me! How did that happen? Because I never wanted to spoil my children and make them think they are special, this is my favorite picture of my son Mark. Because my son never wanted to spoil me and make me think I’m special, he made me rake my own footprints through the sand trap. I rebelled by going against the grain. But before we got too busy with golf, I made Ina’s Sour Cream Coffee Cake as my Ina Friday offering. I followed the recipe precisely, but left out the “optional” walnuts. The cake was a cinch to throw together. The sour cream keeps it moist and the cinnamon streusel gives it great crunch and flavor. I sprinkled the first laver of the streusel mixture in the bottom of my bundt pan because I planned to turn it out bottoms up. I was a little concerned that the streusel would burn on the bottom but it didn’t. If you get the recipe online, please note that there is a typo stating that you put 1/4 cup brown sugar in the streusel mixture. Apparently that yielded poor results. Some reviewers commented that in Ina’s cookbook it calls for 3/4 cup. I used 3/4 cup and it was perfect! The glaze has pure maple syrup in it and that gives it a nice flavor boost. Here is Ina’s recipe for Sour Cream Coffee Cake. Ingredients For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
Directions: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 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.
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.
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 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Have a happy July 4th and please make time to visit the other Ina Friday bloggers to see what they’ve cooked up!
- Alyce @ More Time at the Table
- Anna @ Cheese with Noodles
- Ansh @ Spice Roots
- Barbara @ Moveable Feasts
- Bhavna @ Just a Girl From AAmchi Mumbai..
- Chaya @ Bizzy Bakes
- Linda, @ Tumbleweed Contessa
- Mary @ The Egg Farm
- Minnie @ The Lady 8 Home
- Mireya @ My Healthy Eating Habits
- Patti @ Comfy Cuisine
- Peggy@ Pantry Revisited
- Rocky Mountain Woman @ Rocky Mountain Woman
- Veronica @ My Catholic Kitchen