Sara ElSayed- Broadcast Editor
Although the forecast predicted that snow was to fall this weekend, I decided to do one last fall-adjacent dessert review for the year. This week’s recipe for speculation is Sour Cream Coffee Cake. Now, I know what you’re thinking: “This is just a coffee cake but in a bundt cake pan” but that’s where you’re wrong. Although the name of this delectable dessert is slightly misleading, this is a cake that is generally eaten with a cup of coffee but does not contain any of the coffee flavoring itself.
The ingredients are easy to acquire and are basically the general ingredients for any normal bundt cake. Now, you may have noticed the “sour cream” part of the cake name, which may bring up some questions: why sour cream? Well, compared to milk and oil, sour cream gives cakes a more moist and soft consistency, and are commonly used in bundt and sponge cakes! In addition to sour cream, this cake includes instructions for a streusel and a maple glaze (recipe provided by Barefoot Contessa). You would first layer half of the cake batter, add the streusel mix, before gently layering the rest of the batter on top, encasing the streusel within the cake entirely. Mixing and baking the cake was easy, and the cake flipped out of the pan flawlessly, with no tears or chunks of cake remaining in the baking mold.
To make this recipe test a little more interesting, we decided to double the amount of streusel in the cake. This little experimentation certainly paid off. The cake was delicious, and although we doubled the streusel part (without doubling the cake batter) it seemed to be the perfect ratio. It tasted sweet, and with the cinnamon and a dazzling maple syrup glaze to tie it together, it was a treat that I would definitely eat with a cup of coffee on a cold morning. This is the sort of recipe that would be perfect for beginning bakers. With easy, simple ingredients and basic instructions, it would be a perfect way to introduce a beginner to making their first bundt cake. Just be sure to spray the cake mold with a generous amount of cooking spray to get a good release, especially if you are using a decorative bundt-cake pan.
Now that November is bringing chilly winds and the promise of snow, our minds are turning to wonder what drinks and desserts to try next. Time to pack away the cinnamon and maple syrup, and make way for peppermint and chocolate treats.
Image courtesy of the Food Network
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