20 July 2013

summer berry. sour cream coffee cake.




For someone who doesn't have a job, I feel like I have been insanely busy. The lack of posting comes from later dinners, forgetting to take pictures, & also a reworking of the we.eat. happy site. So, sorry for all the changes around here-- the site should be done in a few days. 

This is an adaptation from the Barefoot Contessa's coffee cake recipe that I have made over and over again. It is rich & decadent, & definitely not an everyday treat (butter, sugar, flour!). My brother Peter LOVES this cake, so I made it for his birthday. Needless to say, it was a big hit. 

Traditionally, I make this cake in a 10" tube pan or bundt pan, but since almost everything I own is in storage I used a loaf pan. This shape works really well for summer because it is so portable. For instance, this would be easy to pack for a picnic & slice up on site. 


summer berry sour cream coffee cake.
makes 1 loaf or 1 10" cake
Adapted from Barefoot Contessa Parties!
For the cake:
12 TBL (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups organic cane sugar
3 organic free-range eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream

2 1/4 cups white spelt flour 
1/4 cup corn starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

2 cups mixed fresh summer berries (I used blueberries, raspberries, & blackberries), tossed in 1 TBL of spelt flour

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour white spelt flour
1 1/2 tsp ground cinnamon
1/4 tsp sea salt
3 TBL cold unsalted butter, cut into pieces

For the glaze:
1/2 cup organic confectioners' sugar
2 tablespoons real maple syrup

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or loaf pan.
  2. 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. 
  3. 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. Gently fold in the berries.
  4. 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.
  5. 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.
  6. 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
happy eatings & cheers!
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