Recipes

[Harpa]

Boy, the power of suggestion! You ladies mention Coffee Cake, and I get hungry for it. Thanks for posting your recipes! Only I should have reduced the 1 and 1/2 cups of sugar, which I typically do in any baking recipe.

[luvsbulldogs]

sorry double post

[luvsbulldogs]

On 1/23/2014 shoekitty said:

this is Ina's recipe, NYC1 is right it is DELICIOUS. I first made it as one of her box mixes she had out a while back. Last year she stopped making the mixes as they were not cost effective. But when I wrote about this, they emailed me and said her recipes are the same recipe as the boxed mixes...only you make them fresh! I have had Grandma's, and this is better

<h6>Ingredients</h6>

• 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

<h6>Directions</h6>

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.

Hi shoekitty........I made Ina's recipe as you posted and I used an angel food or tube pan and with the topping on it and not being able to flip it over I had a difficult time removing it from the bottom piece of the pan that it was sitting on. I am thinking that I used the wrong pan.......any suggestions. Even though it was a bit messed up from the removal from the pan it was delicious. my husband asked me to make it again. Thanks for posting the recipe.

[luvsbulldogs]

On 1/31/2014 luvsbulldogs said:

On 1/23/2014 shoekitty said:

this is Ina's recipe, NYC1 is right it is DELICIOUS. I first made it as one of her box mixes she had out a while back. Last year she stopped making the mixes as they were not cost effective. But when I wrote about this, they emailed me and said her recipes are the same recipe as the boxed mixes...only you make them fresh! I have had Grandma's, and this is better

<h6>Ingredients</h6> <ul> <li>12 tablespoons (1 1/2 sticks) unsalted butter at room temperature</li> <li>1 1/2 cups granulated sugar</li> <li>3 extra-large eggs at room temperature</li> <li>1 1/2 teaspoons pure vanilla extract</li> <li>1 1/4 cups sour cream</li> <li>2 1/2 cups cake flour (not self-rising)</li> <li>2 teaspoons baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1/2 teaspoon kosher salt</li> <li class="subtitle">For the streusel:</li> <li>1/4 cup light brown sugar, packed</li> <li>1/2 cup all-purpose flour</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>1/4 teaspoon kosher salt</li> <li>3 tablespoons cold unsalted butter, cut into pieces</li> <li>3/4 cup chopped walnuts, optional</li> <li class="subtitle">For the glaze:</li> <li>1/2 cup confectioners' sugar</li> <li>2 tablespoons real maple syrup</li> </ul>

<h6>Directions</h6>

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.

Hi shoekitty........I made Ina's recipe as you posted and I used an angel food or tube pan and with the topping on it and not being able to flip it over I had a difficult time removing it from the bottom piece of the pan that it was sitting on. I am thinking that I used the wrong pan.......any suggestions. Even though it was a bit messed up from the removal from the pan it was delicious. my husband asked me to make it again. Thanks for posting the recipe.

Bumped in hopes that someone will see this. It is a delicious cake but I could not get it out off the pan bottom. Please read my question above. Any suggestions would be greatly appreciated.

[Lynneuk]

Luvsbulldogs, I baked it in an angel food pan and when it was cool I ran a flat knife around the edge and removed the outside of the pan. Then I left it on the base with the center and just cut the slices off from there.

I then stored it in one of those tall tupperware cake keepers.

[RealQuiet]

Hi Luvsbulldogs!

Next time cut parchment paper to fit the bottom of pan. You can spray grease the paper or butter it.

[shoekitty]

luvsbulldogs

I am so sorry that happened to this wonderful coffee cake! I bake mine in an angel food pan. I grease and flour it, and have no problem. The parchment paper idea from Lynn sounds like cure to the problem.

Usually when the cake comes out I let it sit a bit, then I take a knife and cut around the edge of the cone and the outside edges of pan.I also run a knife under bottom of angel food pan to loosen bottom. Then I cool for another 15 -20 minutes and remove outside of pan. When cake is almost cooled down I remove it from cone and let sit on rack

HTH

[little miss sunshine]

I did make Ina Garten's Sour Cream Coffee Cake and, yes, it was delicious. I also made

Grandma's Gladys recipe which was also very good. But, both are not as moist as My Grandma's New England Coffee Cake. For those of you who have tried all 3 of these, please tell me what's missing from Grandma Gladys and Ina G cakes which makes G New Engl so moist? It can't be more butter, eggs or sour cream.

[luvsbulldogs]

On 2/5/2014 Lynneuk said:

Luvsbulldogs, I baked it in an angel food pan and when it was cool I ran a flat knife around the edge and removed the outside of the pan. Then I left it on the base with the center and just cut the slices off from there.

I then stored it in one of those tall tupperware cake keepers.

Hi Lynneuk..........I too used an angel food pan and never thought about leaving the bottom on....thanks.

[walker]

little miss sunshine......I love My Grandma's Coffee Cake too. I buy it at a local store. I have heard the gentleman on QVC say they use bourbon vanilla....wonder if that is the difference...and someone mentioned using Madagascar vanilla....wonder if that is the same? I also have made Sour Cream Coffee Cake for years and my family loves it. I make it in an Angel food pan and do what was mentioned here....run knife around edges and also bottom to free cake (even tho pan is greased).....will also make two loaf sizes pans....eat one....freeze one....gooooood luck!