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Sour Cream Coffee Cake

This is the ultimate coffee cake. I wish I could take the credit for it but I got it from someone who got it from someone else, who got it yet from another someone, who got it from only they know where. My one concession in making it my own was since the topping was so good, I double the amount of streusel topping when we make it at Tastebuds.

Ingredients (makes 2 9inch rounds)

3 cups flour
1 tbsp. baking powder
pinch of salt
1 1/2 cups plus 3 tbsp. sugar
1 tbsp. cinnamon
4 eggs
1 cup vegetable oil
1 tbsp. vanilla
1 cup apple juice
1 1/4 cup sour cream

FOR THE STREUSEL:
1 1/2 cups light brown sugar, packed
1 cup all purpose flour
3 tsp. ground cinnamon
1/2 tsp. kosher salt
1 stick cold unsalted butter,
cut into piece
3/4 cups chopped walnuts

FOR THE GLAZE:
1/2 cup confectionars’ sugar
2 tbsp. maple syrup

Directions

Preheat oven to 350 degrees.

Grease and flour a 9- inch springform pan.

FOR THE BATTER: Mix together the flour, baking powder and salt in a bowl and set aside.Mix the 3 tbsp. sugar and the cinnamon in a small bowl and set aside.

In the bowl of a food processor, combine the 1 1/2 cups sugar with the eggs and process until light and fluffy. Add the oil, vanilla and sour cream and process until just combined.

Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the juice. Pulse a few times after each addition, just to incorporate. Set aside and prepare streusel.

FOR THE STREUSEL TOPPING: In a bowl, place the butter, brown sugar, flour, cinnamon and salt. Using your fingers, in a pinching technique, combine the ingredients until it forms a crumble. Mix in the walnuts.

Pour in half the batter into the springform pan. Smooth out with a knife. Sprinkle 1/3 of the streusel on top. Pour in the rest of the batter into the pan, spread out with a knife and top off with the remaining of the streusel. Bake for about 50 minutes or until cake tester comes out clean. Let cake cool. Remove from pan.

While the cake is cooling, whisk the confectioners’ sugar and maple syrup together. Drizzle over the cooled cake with a fork or spoon.

This is the ultimate coffee cake. I wish I could take the credit for it but I got it from someone who got it from someone else, who got it yet from another someone, who got it from only they know where. My one concession in making it my own was since the topping was so good, I double the amount of streusel topping when we make it at Tastebuds.

Ingredients

3 cups flour
1 tbsp. baking powder
pinch of salt
1 1/2 cups plus 3 tbsp. sugar
1 tbsp. cinnamon
4 eggs
1 cup vegetable oil
1 tbsp. vanilla
1 cup apple juice
1 1/4 cup sour cream

FOR THE STREUSEL:
1 1/2 cups light brown sugar, packed
1 cup all purpose flour
3 tsp. ground cinnamon
1/2 tsp. kosher salt
1 stick cold unsalted butter,
cut into piece
3/4 cups chopped walnuts

FOR THE GLAZE:
1/2 cup confectionars’ sugar
2 tbsp. maple syrup

Directions

Preheat oven to 350 degrees.

Grease and flour a 9- inch springform pan.

FOR THE BATTER: Mix together the flour, baking powder and salt in a bowl and set aside.Mix the 3 tbsp. sugar and the cinnamon in a small bowl and set aside.

In the bowl of a food processor, combine the 1 1/2 cups sugar with the eggs and process until light and fluffy. Add the oil, vanilla and sour cream and process until just combined.

Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the juice. Pulse a few times after each addition, just to incorporate. Set aside and prepare streusel.

FOR THE STREUSEL TOPPING: In a bowl, place the butter, brown sugar, flour, cinnamon and salt. Using your fingers, in a pinching technique, combine the ingredients until it forms a crumble. Mix in the walnuts.

Pour in half the batter into the springform pan. Smooth out with a knife. Sprinkle 1/3 of the streusel on top. Pour in the rest of the batter into the pan, spread out with a knife and top off with the remaining of the streusel. Bake for about 50 minutes or until cake tester comes out clean. Let cake cool. Remove from pan.

While the cake is cooling, whisk the confectioners’ sugar and maple syrup together. Drizzle over the cooled cake with a fork or spoon.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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