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Posted on Nov 18, 2013 | 0 comments

Sour Cream Coffee Cake from Shutterbean

Sour Cream Coffee Cake from Shutterbean

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WE ARE ON SUGAR OVERLOAD here in the Carboholic house. Yeah, like where everyone’s talking in ALL CAPS and exclamation points.

 The chocolate croissants are officially gone, and this coffee cake is too. And somehow we polished off a bag of Animal Crackers last night while watching awful 90s movies. I’m going to chalk it up to not having eaten ONE PIECE of Halloween candy this year. Yes, not one piece.

Does anyone else’s sweet tooth come and go? Mine does. It’s all sugar cravings for a week, then none for a week, then back again. I dunno.

Anyway, this is one of my favorite coffee cake recipes everrr. Maybe my favorite. I found it over at Shutterbean quite a while back and made it on a whim that same night since I had everything on hand. I love recipes that get you so excited you go “I HAVE TO MAKE THAT NOW,” and then you do, and it’s just as delicious as you hoped it would be and you maybe, just mayyyybe eat it for the rest of the night instead of dinner.

This is one of those.

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There is lots of brown sugar and walnut caramelization action going on here. And butter. And sour cream. And it’s moist and decadent but doesn’t leave you feeling disgustingly full. And there’s a maple glaze. A MAPLE GLAZE. No more caps, okay.

Now, Tracy might think it sacrilegious, but I halved the recipe this time and made it in little pans. Because when you put a whole Bundt in front of me, I get a wee bit crazy and try to justify eating slice after slice so it “won’t go to waste.”

The little cakes were adorable, though I like the original in a Bundt better. I devirginized my new mini-bundt pan though. Kind of on the fence about it; I think it would work better with certain recipes. But they looked mighty cute for gifting:

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The men ate them in all of 2 bites, then asked where the rest of the cake was. Hmm.

Speaking of Bundts, this:

This cake is freaking awesome. It’s perfect for the upcoming holiday season. It’s festive without being garish, and it tastes equally as good for breakfast as dessert. I’ve served it to my picky parents, boyfriend, and friends, all with rave reviews.

Thank you Tracy for this fantastic recipe!

RECIPE FROM HERE

Mom’s Sour Cream Coffee Cake

makes 12-16 servings

For the Cake:

  • 1 1/2 cups butter
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups sour cream
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped walnuts
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons each vanilla & water

Maple Frosting/Glaze

  • 1 1/4 cup confectioner’s sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla

Preheat oven to 325F

Beat butter and granulated sugar together until light & fluffy. Add the 1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating well after each addition. Stir in the sour cream. Sift flour, baking powder, soda and salt together and blend into mixture.

Combine nuts, cinnamon, and brown sugar in a small bowl. Spoon 1/3 of the batter into a grease, flour-dusted 10 inch tube pan or bundt pan. Sprinkle with 1/3 of the nut mixture. Continue layering to make three layers of each, ending with the nut mixture. Blend vanilla and water in a bowl and drizzle it over top.

Bake cake for about 80 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 mintues on a wire rack, then remove from the pan.

In a small bowl, mix the confectioners sugar, maple syrup & vanilla together to make the glaze.

With a spoon drizzle glaze on top of the cooled cake and serve.

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